There are 5 simple steps to this recipe
Step 1: Roll out your crescent dough and cut into small round.
Using refrigerated crescent dough or your favorite crescent roll recipe, roll out the dough on a flat surface. Take a 3-inch cookie cutter to make round shapes. No cookie cutter? You can use the open part of a cup or empty can.
Step 2: Add the dough to muffin pan
Lay the round dough shapes in the muffin pan and press along the bottom & sides. We sprayed the bottom of the pan with olive oil because we weren’t using a non-stick pan.
Step 3: Mix cream of chicken soup with chicken and veggies in a bowl
You can use condensed cream of chicken soup or your favorite recipe. Then add 1 cup of cubed chicken and 1 cup of mixed veggies. The great thing is that you can use whatever veggies you want. You can chop your own, or use frozen when you are in a pinch! Add salt and pepper to taste.
Step 4: Spoon the filling mix into the cups
Be careful not to overfill as it will bubble while in the oven… 1-2 spoonfuls should be enough.
Step 5: Bake in preheated oven at 375 degrees
Bake for 15-18 minutes or until golden brown. Let cool on cookie sheet for 3-5 minutes then serve!
SOUS CHEF MOMMY TIP:Your kids can learn cooking skills that build confidence in the kitchen with our Step Stool Chef Academy online cooking school for kids.
Next I’ll share the full recipe along with 11 other kid-friendly recipes from my blogger friends who love to cook with their kids!