- (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
- 1/2 cup 18% table cream (or use whipping cream)
- FILLING
- 4 ounces cream cheese (very soft)
- 4 tablespoons butter (very soft but not melted)
- 1/2-1 teaspoon garlic powder (optional)
- 1/3 cup onion, finely chopped (can use green onions)
- 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
- 1/2-3/4 cup finely grated cheddar cheese
- 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 2-4 tablespoons mayonnaise or whipping cream
- 1-2 cup grated cheddar cheese (for topping)
DIRECTIONS
- 1. Set oven to 350°F.
- 2. Butter a casserole dish (any size to hold crescent rolls).
- 3. 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).
- 4. Heat just until the cheese melts (do not boil).
- 5. 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).
- 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
- 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
- 8. Season with seasoned salt or white and black pepper to taste.
- 9. Unroll the crescent rolls.
- 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
- 11. Drizzle a small amount of soup mixture on the bottom of the dish.
- 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
- 13. 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.
- 14. Bake for about 30 minutes.
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I still had some shredded chicken frozen from those rotissiere chickens and this was another recipe that I kept seeing. I knew my husband wouldn't much care for it, so I made it a few days before he came home.
The filling was easy enough to make. I saw some commenters say they used it as a chicken salad sandwich filling.
The crescents rolled up without an issue. I used the regular sized crescent rolls - I saw some people had used the larger size. I guess I didn't even know there was a large size crescent roll!
I baked it for the recommended time and it looked pretty good when it came out.
On my plate:
The kids really liked this. My 12-year-old son ate the leftovers for 2 nights. I thought it was a little bland, but it would be easy to flavor it up a bit with some herbs and spices that you and your family enjoy.
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Ratings
Special Ingredients Needed: None
Ease of Preparation: Easy.
Overall
Taste: Good.
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