I had recently saw a recipe for crescent roll chicken roll ups where you roll up a piece of chicken in the crescent roll and then make a sauce to pour over it. I had added it to my monthly menu but did not get around to making it. For my daughters sweet sixteen birthday party we had some fajita chicken meat leftover. I wasn’t quite sure what to do with it so I decided to improvise and use it in the crescent rolls and see how it tasted.
It was great. Basically it is the same concept just with chopped chicken.
What we did was take crescent rolls and place a heaping amount on the larger end and then roll them up, as best you can.
They looked like little stuffed rolls—-the chicken was just shredded chicken cooked with fajita seasoning. 
Placed them all in a greased 9 x13 pan. 
Mix together 1 can of cream of chicken soup and 1 -16 oz container of sour cream. Spread that on top of the chicken rolls.
Bake in 350 oven uncovered until browned about 40 minutes
Serve over rice or with noodles.
An easy casserole we are adding to the monthly rotation menu.
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