1 Rotiserrie Chicken
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Chicken Broth
2 cans Crescent Rolls
1. Preheat oven to 400 degrees.
2. Peel apart chicken (pieces can be as big or small as you like, but you will be stuffing them into the crescent rolls!)
3. Roll out each crescent roll (triangle piece) and place chicken in the middle of the top (widest) section....roll up as you would normally roll up a crescent but roll into a ball at the end to close up the ends.
4. Mix chicken broth, cream of chicken soup and cream of mushroom soup in mixing bowl until smooth.
5. Place each dumpling into greased / buttered 9x13 pan.
6. Pour soup mixture evenly over the top of the dumplings. With a spoon, make sure to use mixture to cover the TOP of every dumpling to prevent excessive browning.
7. Bake 25-30 minutes.
****optional: if you have remaining crescent roll dough to use, you can tear into strips and lay basket-weave style on top for a "crust" (may require a few more minutes to cook)
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