Cooking Instructions

• Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with non-stick cooking spray.
• In a large bowl, mix together shredded cooked chicken, sour cream, ranch seasoning mix, shredded cheddar cheese, and crumbled bacon until well combined.
• Open the tubes of crescent rolls and separate the dough into triangles. Place a large spoonful of the chicken mixture onto the wide end of each triangle. Roll up starting from the wide end and tuck the filling inside.
• Arrange the rolled crescent rolls in the prepared baking dish with the seam side down. Bake for about 10-12 minutes, or until golden brown.
• While baking, prepare the cheese sauce. In a medium saucepan, combine cream of chicken soup and whole milk. Heat over medium heat, whisking until smooth and simmering.
• Add shredded cheddar cheese to the saucepan and stir until melted and smooth. Remove from heat.
• Once the crescent rolls are baked, pour the cheese sauce evenly over the top. Return to the oven and bake for an additional 10-15 minutes, or until bubbly.
• Garnish with dried parsley, if desired. Serve and enjoy!