|Picture courtesy of My Life As A Domestic Nerd|
2 c. chicken breasts, cooked & diced
2 c. shredded cheddar cheese
1-2 c. frozen chopped broccoli, thawed
8 oz. package reduced-fat crescent rolls
15 oz. can low fat Cream of Mushroom soup (or homemade version)
1 c. sour cream
1/2 c. milk
In a large bowl, combine chicken, cheese, and broccoli. Season with salt & pepper.
Open package of crescent rolls and unwrap into 8 triangles.
Place a large scoop of the chicken mixture onto the big side of the triangle.
Roll and place onto a greased 9x13 pan, seam side down.
Repeat with remaining rolls.
(You will likely have some of the chicken mixture left over, I usually just pour it over the rolls).
In a separate bowl, combine sour cream, soup, and milk. Stir until well combined.
Pour mixture over chicken rolls.
Bake at 350 degrees for 45 minutes.
8 servings, 8 WW points each (using Healthy Request Cream of Mushroom soup)