Crescent Chicken With Celery Cream Sauce

Heat oven to 375 degrees F. Heat olive oil in a medium-sized skillet. Sprinkle chicken strips with garlic salt and place into skillet.

While chicken is browning, separate crescent rolls into triangles and place on a cookie sheet which has been lined with foil. Sprinkle each roll with 1 Tb. of the cheese.

Remove 1 chicken tender from skillet and place on triangle. Fold dough over chicken and place on foil with the widest part of the triangle on top. Repeat with each browned tender.

Place into preheated oven and bake for 12-14 minutes or until golden brown. While crescents are baking, drain all except 1 tsp of olive oil from the skillet.

On low heat, pour the cream of celery soup into the skillet and stir, lightly scraping the bits of cooked chicken from the bottom of the pan. Thin the sauce with milk until medium-thick.

Remove Chicken Crescent from the oven. Place onto serving dish and pour approximately 2 Tbs. of the sauce onto each crescent immediately before serving (Excellent when served with a side of steamed asparagus!).