You can add a touch of rubbed sage or dried thyme to the gravy for extra flavor.
- 24 Ounces Tyson Crispy Chicken Strips
- 2 cans crescent rolls
- 21½ Ounces Cream of Chicken soup
- ½ Teaspoon pepper
- 16 baby carrots
- 16 sticks celery
Cook Crispy Chicken Strips for 8 minutes; product will finish cooking with crescent rolls. Remove from oven and keep warm.
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.
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.
Serve 2 Dippers with a small bowl of hot, peppered gravy for dipping. Serve with carrots and celery to complete your meal.