Chicken Crescent Bake

So I saw a recipe on Pinterest yesterday and made a few changes based on what I like and thought would taste good...and it turned out to be AMAZING!

Ingredients:

• 1 roll 8 count reduced fat crescent rolls (or jumbo size if you are making more than 4)
• 1 cup shredded reduced fat colby jack blend (or cheddar, or whatever cheese you want) cheese
• 2 chicken breasts
• Light cream cheese (about 1/4 cup)
• 1 can 98% fat free cream of mushroom soup
• 1 can fat free milk (use the soup can)
• Sliced Baby Portabella Mushrooms (about 1/3 cup)
• Olive oil

Directions:

• Preheat oven to 350 degrees
• Cut chicken breast into cubes
• Coat the bottom of a frying pan with olive oil, about 1 tablespoon, and turn burner on to medium/medium-high
• Place chicken cubes in pan sauté the chicken for about 10 minutes (make sure the internal temp reached 165 degrees), turning the chicken cubes often to cook evenly.
• Unroll crescent dough and separate into 4 rectangles, two triangles to a rectangle, and pinch the seams so that the triangles won't split apart when you build your biscuits
• Spread about 1 tablespoon of cream cheese onto each rectangle
• Place 1/4 cup shredded cheese on top of the cream cheese
• Place 1/4 cup of your cooked chicken cubes onto your cheese and begin to fold/wrap the crescent to seal it up
• It doesn't have to look pretty just make sure to pinch and wrap the crescent so that it won't break/split apart
• Place in 9x9 baking dish

• Make soup mixture with one can of soup and can of milk. Pour half of the soup over the biscuits.
• Place some sliced mushrooms around the biscuits in the soup
• Place in oven and cook for 30 min on 350.

Ta-Daaa!!!

I served this with steamed broccoli and made a cheese rue with the left over soup. If you want to do that too here are the  brief steps:

• Place one bag of frozen broccoli in a pot with 1/2 cup water, bring to boil, cover and turn to medium-low and simmer for 8 min, drain and serve.
• With the left over soup place on low on the stove top, stir in about 2 tablespoons of flour and about a half cup of shredded cheese.
• Pour soup over broccoli and serve