Step 1

Preheat oven to 350° F (175° C). Grease 9x13-inch baking dish.

Step 2

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.

Step 3

Open crescent roll packages. Unroll individual crescent rolls and divide into triangles.

Step 4

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.

Step 5

Add broccoli to baking dish, tucking into crevices between crescent rolls.

Step 6

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.

Step 7

Bake in preheated oven until sauce bubbles and crescent rolls are cooked and golden brown. About 45-50 minutes.