Chicken Crescent Roll Casserole

As I was planning my menu for the week, I remembered I had some leftover chicken from when I made the Cheesy Chicken and Wild Rice Casserole. So I looked around for something with chicken in it that I haven't tried yet. I found this recipe on tastebook.com and decided to try it out today because it looked tasty.

It was very easy to make, didn't take much time at all. It also tasted delicious! Everyone loved it. I would recommend it if you're looking for a simple, quick dinner to make.

Over the weekend I ended up getting my lovely Nikon 1 camera as an extremely early birthday/Christmas gift. We wanted to have it to use this summer for little man's first birthday and for when the two peanuts get here. So I am very excited to be able to work on my photography skills and take some (hopefully) better pictures!

Now on to the recipe:

CHICKEN CRESCENT ROLL CASSEROLE

(2) 8 ounce cans refrigerated crescent dinner rolls
10 3/4 ounce can cream of chicken soup
3/4 cup grated cheddar cheese
1/2 cup whipping cream

FILLING

4 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon garlic powder
1/3 cup onion, finely chopped
2 large cooked chicken breasts, finely chopped (about 2 cups)
3/4 cup grated cheddar cheese
salt and pepper to taste
2 tablespoons whipping cream

1-2 cups grated cheddar cheese (for topping)

1. Preheat oven to 350 and grease 9x13 pan.

2. In a saucepan, mix whipping cream, 3/4 cup cheddar cheese and undiluted chicken soup with black pepper to taste. Heat just until the cheese melts (do not boil).

3. For the filling - in a bowl, mix the soft cream cheese with the butter until smooth, then add garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well. Add in 2 tablespoons whipping cream; mix to combine. (If the mixture seems too dry, add a little more). Season with salt and pepper to taste.

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

5. Drizzle a small amount of soup mixture on the bottom of the 9x13 pan. Place the crescent rolls seam-side down on top of the soup mixture in the pan. Drizzle the remaining sauce on top and sprinkle with 1-2 cups of grated cheddar cheese.

6. Bake for about 30 minutes.



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