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Chicken Crescent Roll Casserole
Casseroles Recipes, Fun Recipes, Chicken Soups, Cheesy Chicken, Crescent Rolls, Chicken Casseroles, Rolls Casseroles, Chicken Crescents Rolls, Chicken Breast
Cheesy Chicken Crescent Roll Casserole 5 boneless chicken breasts 1 c grated mozzarella cheese 1 10 ounce can cream of chicken soup 1 soup can full of milk 1 pkg crescent rol...
chicken crescent roll casserole Chicken Crescent Roll Casserole More top-rated Chicken Casserole recipes: 2 ratings prep time: 30 minutes cook time: 30 minutes total time: 1 hour Makes 6 servings save edit note Kristen INGREDIENTS 2 (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 1. Set oven to 350°F. 2 2. Butter a casserole dish (any size to hold crescent rolls). 3 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 4. Heat just until the cheese melts (do not boil). 5 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 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. 7 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). 8 8. Season with seasoned salt or white and black pepper to taste. 9 9. Unroll the crescent rolls. 10 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 11. Drizzle a small amount of soup mixture on the bottom of the dish. 12 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. 13 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 14. Bake for about 30 minutes.
Fun Recipes / chicken crescent roll casserole
roasted veggie enchiladas
Black Beans, Recipe, Stacking Roasted, Vegetable Enchiladas, Veggies Enchiladas, Roasted Vegetables, Vegetables Enchiladas, Enchiladas Casseroles, Roasted Veggies
Stacked Roasted Vegetable Enchiladas-- I LOVED the colorful array of roasted veggies in this recipe. I also added about a lb. of 90/10 ground beef, reduced the cheese a bit (to cut fat), and used a 9x13 pan with 2 layers instead of 3. We loved it! It's definitely a lighter recipe with no real "sauce" but is also filling and tasty. Next time I might add a couple cups of enchilada sauce to layer in with the tortillas.
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Stacked Roasted Vegetable Enchiladas. Another pinner said: Repinning because this is DELICIOUS! Perfect vegetarian meal for meatless Monday. I like to add 2 cups cooked black beans and double the recipe to freeze extra (adding beans will make 1 recipe fit in 9x13).
Stacked Roasted Vegetable Enchiladas fun to make, tasted like veggie enchiladas.
Chicken Parmesan Bake