Last night we tried a spin on a recipe we had sampled at Kelli’s mom’s house, and it turned out very good. Plus, it was super simple!
If you are looking for a way to use up some of those Kraft Fresh Take’s you have in your stockpile – this is a suggestion.
Easy Kraft Fresh Take & Crescent Chicken Bake
2 rolls (8 count) refrigerated crescent rolls
2 chicken breasts, boiled and shredded
2 cans of cream soup (we used 1 cream of chicken and 1 cream of mushroom)
1 Kraft Fresh Take cheddar jack & bacon mix
1/2 onion, chopped and sauteed
1 cup frozen peas, warmed (we tossed ours in with the onion while it was sauteing
Flatten out the crescent rolls and place a small amount of shredded chicken breast meat on each one. Wrap/seal it up (doesn’t have to be perfect).
Place in a pan and bake for 5 to 7 minutes at 350 degrees (until the rolls turn slightly golden).
Remove from oven. Sprinkle the peas and onion over the rolls and top with the soup.
Bake for 10 minutes.
Put cheddar jack cheese and bacon mixture over the top & bake an additional 10 minutes.
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