My mother-in-law’s easy cheesy crescent chicken recipe is quick and tasty.

My mother-in-law passed away in 2017. There are so many wonderful things I can say about her. She was the perfect mother-in-law. She wasn’t bossy, didn’t interfere, was always available to help, always soft-spoken and kind. I am sure she had her opinions about things, but she either kept them to herself or expressed them diplomatically. And, to top all of that, she was a phenomenal cook.

She was constantly searching for new recipes. Magazines, cookbooks, the internet, friends. She loved to experiment. Some things flopped (due to the recipe, not her), but most things she tried out were a hit.

I have no idea where she found this recipe, so I am unable to give credit where credit is due. But if you need a quick, tasty meat dish for dinner, you might want to try this one out. It is sure to be a hit with cheese lovers.

Ingredients:

one small package of chicken tenders (eight tenders)

one can of crescent rolls (Pillsbury is the best, the off-brand ones fall apart)

one can cream of chicken soup

8 ounces of sour cream

one cup of grated cheese

Directions:

Boil chicken tenders on medium high heat for ten minutes. Drain and cool. Preheat oven to 375. While oven is preheating, mix soup, sour cream, and cheese in a bowl. Coat a casserole dish with cooking spray. Separate crescent rolls and roll each chicken tender in one roll. Place in casserole dish and top with soup mixture, spreading over the top with wooden spoon or spatula.

Bake for 25 to 30 minutes, until crescent rolls are slightly browned (the part showing above the soup mixture).