Chicken Rollups #2

By Bailey1_

Ingredients

• Chicken Crescent Roll Casserole
• adapted from Recipezaar.com
• (Printable Recipe)
• 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
• 1/2 cup milk
• Filling
• 4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
• 2 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder
• 1 tsp minced onion flakes
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 tsp seasoning salt
• 1/2 tsp ground black pepper (or to taste)
• 2 Tbsp. milk
• 1-2 cup grated cheddar cheese (for topping)

Details

Servings 1
Adapted from plainchicken.com

Preparation

Step 1

This is a quick weeknight meal. You can make the chicken mixture ahead of time and just scoop and roll when you get home from work.

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) 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. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.



. Cook the chicken before you mix it up and roll in the crescents.