Chicken Crescent Roll Casserole

• Meat

  • 2 Chicken breasts, large cooked

• Produce

  • 1/2 tsp Garlic powder
  • 1/3 cup Onion

• Canned Goods

  • 1 (10 3/4 ounce can Cream of chicken soup

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Seasoning salt

• Bread & Baked Goods

  • 2 (8 ounce cans Pillsbury crescent dinner rolls, Refrigerated

• Dairy

  • 1/2 cup 18% table cream
  • 4 tbsp Butter
  • 1/2 cup Cheddar cheese
  • 1 cup Cheddar cheese, grated
  • 3/4 cup Cheddar cheese or swiss cheese, grated
  • 4 oz Cream cheese, very soft
  • 2 tbsp Mayonnaise or whipping cream

Found on flavorite.net

Directions

• Set oven to 350°F.
• Butter a casserole dish (any size to hold crescent rolls).
• In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• Heat just until the cheese melts (do not boil).
• 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 (if using).
• Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• Add in 2 tablespoons whipping cream or mayonnaise; 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.