Crispy Chicken Dippers

• 24 ounce tyson crispy chicken strips
• 2 cans crescent rolls
• 21½ ounce cream of chicken soup
• ½ teaspoon pepper
• 16 baby carrots
• 16 sticks celery

1. Cook Crispy Chicken Strips for 8 minutes; product will finish cooking with crescent rolls. Remove from oven and keep warm.
2. Place chilled crescent roll dough triangles on a clean work surface and add a Chicken Strip. Wrap the dough around the chicken and place on an ungreased cookie sheet. Bake at 375 degrees F for an additional 10 to 12 minutes, or until the crescent rolls are golden.
3. While Dippers are cooking, warm Cream of Chicken soup, 1 to 2 cans of water and pepper in sauce pan. Whisk together and bring to a boil. Simmer for 1 to 2 minutes, keep warm.
4. Serve 2 Dippers with a small bowl of hot, peppered gravy for dipping. Serve with carrots and celery to complete your meal.