Ingredients (Serves 8 – 1 roll each = ~4–5 WW points 💙💚❤️)
- 2 cooked boneless, skinless chicken breasts, shredded (about 2 cups)
- 1 cup part-skim mozzarella cheese, shredded
- 1 can reduced-fat crescent rolls (8 count)
- 1 can (10 oz) 98% fat-free cream of chicken soup
- 1 soup can full of unsweetened almond milk (or skim milk)
- Optional: garlic powder, onion powder, black pepper
Instructions:
- Preheat oven → 375°F (190°C). Lightly spray a baking dish with cooking spray.
- Mix filling → In a bowl, combine shredded chicken and mozzarella. Season with garlic powder, onion powder, and pepper if desired.
- Fill crescents → Open crescent roll dough. Place a spoonful of chicken-cheese mixture in each triangle, then roll up tightly.
- Make sauce → In a small bowl, whisk together cream of chicken soup and almond (or skim) milk until smooth.
- Assemble → Place crescent rolls seam-side down in the baking dish. Pour soup mixture evenly over the rolls.
- Bake → Bake uncovered for 25–30 minutes until golden brown and bubbly.
- Serve & enjoy → Best served warm with a side of steamed veggies or a fresh salad.
✨ WW Smart Tips:
- Use 2% mozzarella instead of full-fat to save points.
- Substituting Greek yogurt mixed with chicken broth instead of canned soup cuts sodium and points even more.
- Each roll = about 4–5 WW points, depending on cheese and soup brand.
