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Preheat oven to 350° F (175° C). Grease 9x13-inch baking dish.
Sprinkle salt and pepper over both sides of chicken breasts. Heat vegetable oil in large skillet over medium heat. Cook chicken in skillet, 5-7 minutes per side, until chicken is no longer pink in middle and juices run clear or until it reaches an internal temperature of 180° F (82° C). Shred chicken.
Open crescent roll packages. Unroll individual crescent rolls and divide into triangles.
Evenly divide shredded chicken over crescent roll triangles. Roll triangles, beginning with the wider end, around chicken. Arrange rolls on greased baking dish, seam sides down.
Add broccoli to baking dish, tucking into crevices between crescent rolls.
Combine cream of chicken soup, chicken broth or stock, (optional) vinegar, onion powder, garlic powder, and Cheddar cheese in a bowl, add salt and pepper to taste. Pour soup mixture over crescent rolls and broccoli.
Bake in preheated oven until sauce bubbles and crescent rolls are cooked and golden brown. About 45-50 minutes.