Mexican Dinner Featured Hot
1 can cream of chicken soup
1 can rotel, drained well
2 cooked chicken breasts cubed (or canned chicken-drained)
1/2 cube of cream cheese softened
1/2 cup sour cream
1 cup shreeded cheese
Yummy Mexican night entree!
I use all "light" or "reduced fat" items to shave off some calories.
Preheat oven to whatever degree the crescent rolls say. Spray Pam on an 8 x 8 casserole dish. Unroll crescent rolls and place 4 triangles in the dish. Cook for 5 or 6 minutes so the rolls are at least halfway done. While those are baking: Stir cream of chicken soup, chicken, rotel, cream cheese, sour cream and shredded cheese to use as the filling (I run my knife through the rotel so it's not as chunky). Spread this over the partially cooked rolls and place the four remaining rolls on top. Bake at the temp the crescent rolls indicate until the rolls are golden. Sprinkle some additional shredded cheese on top and bake for a few more minutes until cheese is melted. YUM!
I also add some sliced black olives to this if I have some on hand.