Monday, March 5, 2012

Chicken Crescent Roll Casserole

Yet another Pinterest recipe! last week I was looking for really simple and quick meals, and had Randalpick a few from my Pinterest page. After the first bite of this I didn't think I liked it very much, but by the end of dinner I was quite happy with it. Randal actually liked this quite a lot and said he would be happy to have this again, but with a bit of spice next time.

1 large can refrigerated crescent rolls (8 rolls)
1 can cream of chicken soup
¾ cup grated cheddar cheese
½ cup heavy cream
4 ounces softened cream cheese
4 tablespoons softened butter
1 teaspoon garlic powder
1⁄3 cup onion , finely chopped
2 large cooked chicken breasts , finely chopped
¾ cup finely grated cheddar cheese
½ teaspoon seasoning salt
½ teaspoon ground black pepper
2 tablespoons heavy cream
1 -2 cup grated cheddar cheese

Preheat oven to 350.

Butter a casserole dish large enough to hold the 8 rolls.

In a saucepan, mix cream, 3/4 cup grated cheese and chicken soup, heat just until the cheese melts.

To make the filling - in a bowl, mix the soft cream cheese with butter until smooth, then add in garlic powder, chicken, onion (I cooked the onion in a little butter before adding it to the filling, because I hate raw onion, and wanted to make sure it would be fully cooked) and cheddar cheese, the 2 tablespoons of heavy cream, season to taste and mix until combined.

Unroll the crescent rolls and place 1 heaping tablespoon of the chicken mixture in the middle of each crescent triangle, then roll up.

Add a small amount of soup mixture on the bottom of the casserole dish, place the crescent rolls seam-side down and pour the remaining sauce on top and top with 1-2 cups of grated cheese, bake for 30 minutes.


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