Ingredients
1 medium rotisserie chicken (about 6 cups pulled chicken)
1 can cream of chicken soup
1 can chicken broth
1 cup milk
2 packages of store bought crescent roll dough (16 rolls)
6 cups shredded extra sharp cheddar cheese
Preparation
In sauce pan combine cream of chicken soup, chicken broth, and milk. Bring to a simmer. Add 4 cups of cheese stirring untill melted. Reduce heat to low and let sit until dumplings are ready. Separate and gently flatten crescent roll dough into 16 individual triangles. Place about 2 tbls. of pulled cooked chicken in center of each triangle, top with 1 tbls. shredded cheese, and pull corners up to seal contents in. Place all dumplings into a 9x13 casserole dish. Pour sauce over dumplings until only the tops are visible. Place in oven and cook at 350 until golden brown on top (about 45 min).
