Ingredients
1
cup shredded cooked chicken breast
2
tablespoons from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 1/2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 1/2
cups shredded Mexican cheese blend (6 oz)
2
cans (18.5 oz each) Progresso™ Soup Chicken Cheese Enchilada
Preparation
Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
Unroll second can of dough. Place on top, pressing edges firmly to seal.
Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch “breadstick” strips.
Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
Cook soup as directed on cans. Serve soup with breadsticks.
