Chicken Crescent Roll Casserole

On a cold day, there's nothing like comfort food for dinner so when it snowed on Monday night, I figured this was just the thing to make.  It turned out great but while the recipe called for two cans of crescent rolls, I noticed the picture only used one can and I think this is a better option because the dish will cook a little bit better. 

Chicken Crescent Roll Casserole

Source: tastebook.com via Jenny on Pinterest

 

 Ingredients

The soup mixture which is used on the bottom of the dish as well as to cover the crescent rolls on top

The chicken filling for the crescent rolls

All wrapped up

Soup mixture and more cheese on top

Out of the oven!

Chicken Crescent Roll Casserole

Ingredients

Soup Mixture

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls

1 (10 3/4 ounce) can cream of chicken soup, undiluted

3/4 cup grated cheddar cheese

1/2 cup whipping cream

Filling

4 ounces cream cheese (very soft)

4 tablespoons butter (very soft but not melted)

1/2-1 teaspoon garlic powder

1/3 cup onion, finely chopped

2 large cooked chicken breasts, finely chopped (about 2 cups)

1/2-3/4 cup finely grated cheddar cheese

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2-4 tablespoons whipping cream

1-2 cup grated cheddar cheese (for topping)

Directions

1. Set oven to 350°F.

2. Butter a casserole dish

3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. In a bowl mix the soft cream cheese with butter until very smooth, then add in garlic powder.

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

7. Add in 2 tablespoons whipping cream; mix to combine (add in a little more if the mixture seems too dry).

8. Season with salt and black pepper to taste.

9. Unroll the crescent rolls and place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

10. Drizzle a small amount of soup mixture on the bottom of the dish then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

11. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup grated cheese, or amount desired.

12. Bake for about 30 minutes.

from Tastebook