Crescent rolls and crispy chicken strips make the base, while cream of chicken soup makes the gravy. Crispy, easy, heart-warming, and ready in 30 minutes.
What You Need
24 ounce Crispy Chicken Strips
21-1/2 ounce Cream of Chicken soup
1/2 teaspoon pepper
2 can crescent rolls
16 baby carrots
16 stick celery
Cook Crispy Chicken Strips for 8 minutes; product will finish cooking with crescent rolls. Remove from oven and keep warm.
Place chilled crescent roll dough triangles on a clean work surface and add a Chicken Strip. Wrap the dough around the chicken and place on an ungreased cookie sheet. Bake at 375°F for an additional 10-12 minutes, or until the crescent rolls are golden.
While Dippers are cooking, warm Cream of Chicken soup, 1-2 cans of water and pepper in sauce pan. Whisk together and bring to a boil. Simmer for 1-2 minutes, keep warm.
Serve 2 Dippers with a small bowl of hot, peppered gravy for dipping. Serve with carrots and celery to complete your meal.