Chicken Crescent Roll Casserole

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

Prep Time

Minutes

Total Time

Minutes

Makes

Servings

8oz cans crescent rolls

10 3/4oz can cream of chicken soup

3/4

cup grated cheddar cheese

1/2

cup milk

oz cream cheese (very soft)

tbsp butter (soft)

tsp garlic powder

tsp minced onion flake

large cooked chicken breasts (finely chopped)

3/4

cup grated cheddar cheese

1/2

tsp seasoning salt

1/2

tsp ground black pepper

tbsp milk

cups grated cheddar cheese (for topping)

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.
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 (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Makes Servings

Nutrition Information:

1 Serving ()

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.