Southern Cookbook

Place cooked/shredded chicken in a bowl and add ½ cup of mozzarella cheese.

Sprinkle some garlic powder and Oregano on top of the chicken and stir to coat thoroughly.

Unroll each crescent roll. Scoop about ⅓ cup of the chicken mixture and place it towards the bottom of the crescent roll (the wide part). Slowly roll the crescent roll up with chicken/cheese inside. Continue the process until all crescent rolls are stuffed.

Place in a 9×13 baking dish.

Next, heat the remaining ½ cup of mozzarella cheese, cream of chicken soup, and milk over the stove until melted and warm.

Pour the soup mixture on top of the crescent rolls, coating them entirely.

Place the pan into a preheated oven, 350, and bake for about 30-40 minutes.

Once cooked, the crescents should be somewhat brown, and the mixture should be bubbly! Serve!