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Chicken Wellington Casserole


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  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon and 1 teaspoon butter or margarine
  • 2 (3 ounce) packages cream cheese, softened
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 (4 ounce) packages refrigerated crescent rolls


Servings 4
Preparation time 20mins
Cooking time 40mins


Step 1

In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 3-cup baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into one long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.

* Also- Can Cut chicken into pieces, boil in beer, then put inside crescent rolls
Add two splashes of chicken stock


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