Crecent Chicken Casserole

By á-43407

Ingredients

• 2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or swiss cheese (or another cheese of choice)
• 1/2 cup whipping cream
• Filling
• 4 oz. cream cheese (softened)
• 4 T butter (soft but not melted)
• 1/2 - 1 t garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (use about 2 cups)
• 1/2 - 3/4 cup finely grated cheddar cheese
• 1/2 t seasoning salt
• 2 - 4 T mayo or whipping cream
• 1 - 2 cup grated cheddar cheese (for topping)

Preparation

Step 1

Set oven to 350 degrees. Butter a casserole dish (any size to hold the crescent rolls).

In a saucepan, mix cream, 3/4 cup grated cheese and cream of chicken soup. Heat just until the cheese melts - do not boil.

For the filling - in a bowl, mix the cream cheese with butter until very smooth, then add in the garlic powder. Add in the chopped chicken onion and cheddar cheese, mix until well combined. Add in 2 T whipping cream or mayo, mix to combine. Add in more mayo or cream if mixture seems to dry.

Season with salt and black pepper, to taste.

Unroll the crescent rolls. Place 1 heaping T chicken mixture on top of each crescent triangle, then roll up starting at the thicker end.

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

Drizzle the remaining sauce on top and sprinkle with grated cheese. Bake for about 30 minutes.