2 cans of low-fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup
1 cup fat free cheddar cheese
2 boneless skinless chicken breasts
1. Boil my chicken breast then shred, roll out each individual crescent, place about a tbsp of shredded chicken in center and roll it up.
2. Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.