photo credit to my brother Brian
I have made this recipe a couple of times, and both times it’s gotten rave reviews. (Ok, so technically the second time my brother’s fiancée Sharon actually made it. But I chose the recipe and bought all the ingredients, so that counts, right?)
I realize this photo doesn’t look that appetizing, but trust me that this dish is delicious!
Chicken Crescent Roll Casserole
Slightly Adapted from the Kitchen of: Plain Chicken
Prep Time: approx. 1 – 1 ½ hours
Servings: 4-8 (depending on whether you eat 1 or 2)
2 (8 ounce) cans Reduced Fat Refrigerated Crescent Dinner Rolls
1 (10 ¾ oz) can 98% fat-free cream of chicken soup
3 ½ cups cheddar cheese, shredded & divided into ¾, ½ – ¾, and 1 -2 cup increments
½ cup + 2 Tbsp milk, divided
4 oz cream cheese ,very soft (I used ⅓ less fat cream cheese)
2 Tbsp butter, very soft but not melted
½ – 1 tsp garlic powder
1 tsp minced onion flakes (I used about ⅛ cup diced onion)
2 large chicken breasts, cooked and finely chopped (I used 2 cups shredded chicken)
½ tsp seasoning salt (or to taste)
½ tsp ground black pepper (or to taste)
Preheat oven to 350°F. Spray a 9”x13” dish with non-stick cooking spray, and set aside.
Mix together ½ cup milk, ¾ cup cheese, and soup. (Can season with black pepper if desired.) Set aside.
In a bowl, mix cream cheese with butter until very smooth. Add in garlic powder, chicken, onion, and ½ – ¾ cup cheddar cheese; mix well. Add in 2 Tbsp milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt and pepper.
Unroll the crescent rolls. Do not pull them apart individually; leave them in pairs so that they form rectangles. Lay out the rectangles and pinch the middle seam together. Place 1 ½ – 2 heaping Tbsp of the chicken mixture in the middle of one half of each rectangle. Fold the other half over top and press edges together to seal.
Drizzle a small amount of soup mixture on the bottom of the prepared baking dish, then place the filled crescent rolls in the dish. Bake for 10 minutes.
Once the 10 minutes are up remove the dish from the oven. Drizzle the remaining soup mixture on top of the crescent rolls (you don’t have to use all of it, but I highly recommend that you do) and top with 1 – 2 cups cheddar cheese. Bake for another 20 – 30 minutes, until crescent rolls are completely cooked.
You can substitute cooked turkey for the chicken. Also, you can substitute swiss cheese or any cheese of your choice for the cheddar.