Categories: Main Course

Ingredients

• 2 cups frozen southern style diced hash brown potatoes, thawed
• 1 1/4 cups milk
• 1 can cream of chicken soup
• 1 can pillsbury Big and Flaky refrigerated crescent dinner rolls
• 2 1/2 cups shredded deli rotisserie chicken
• 2 cups shredded cheddar cheese
• 8 slices bacon, crisply cooked, crumbled
• 1/4 cup sliced green onions
• Sour cream

Directions

1. Heat oven to 350 degrees. Spray 13 × 9 glass baking dish with cooking spray. In medium bowl, mix potatoes, milk, and soup; pour into baking dish. Bake uncovered 15 to 20 minutes until bubbly and thickened.

2. Meanwhile, separate dough into 8 triangles. On wide end of triangles, evenly layer chicken and 1 cup of the cheese. Roll up, starting at the wide end, gently wrapping dough around chicken mixture and rolling to the opposite point. Carefully place rolls, point side down, over potato mixture.

3. Bake 20 to 25 minutes or until rolls are golden brown. Sprinkle with remaining 1 cup cheese and the bacon. Bake 2-4 minutes longer until cheese is melted. Sprinkle with onions and serve with sour cream.

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