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    Chicken Crescent Roll Casserole

    3y Saved to Chicken
    • Jamie Larrivee

      350 for 30 mins - crescent rolls, cream cheese, chicken, shredded cheese, cream of chicken soup, butter, seasoning salt, milk #crescents #cheese #chicken #dinner

    • Joan McLendon

      Quick chicken recipe 350 for 30 mins - crescent rolls, cream cheese, chicken, shredded cheese, cream of chicken soup, butter, seasoning salt, milk

    • Kathy Martin

      Chicken cresent roll Casserole. Another pinner said "OMGOSH!!!! My daughter-in-law cooked this for dinner tonight... AAAAAMAZING!!!!!" 350 for 30 mins - crescent rolls, cream cheese, chicken, shredded cheese, cream of chicken soup, butter, seasoning salt, milk

    • Kari Lubitz

      Oh my, I was trying to post relatively healthy recipes today until I saw this pin.... Chicken Rollups: Chicken Crescent Roll Casserole, Crescent Rolls stuffed with cream cheese, butter, seasonings, chicken breast and lots of cheese and topped with cream of chicken soup and more cheese.

    • Pat Morman

      Chicken Crescent Roll Casserole - 2 8oz cans reduced fat pillsbury refrigerated crescent dinner rolls, 1 10 3/4 oz can 98% fat free cream of chicken soup, 3/4 c grated cheddar cheese, 1/2 c milk, Filling - 4 oz cream cheese , 2 tbsp butter, 1/2-1 tsp garlic powder, 2 tsp minced onion flakes, 2 lg cooked chicken breasts, 1/2-3/4 c finely grated cheddar cheese, 1/2 tsp seasoning salt, 1/2 tsp ground black pepper, 2 tbsp milk, 1-2 c grated cheddar cheese for topping

    • Bates Laye

      Chicken Rollups #2 This is a quick weeknight meal. You can make the chicken mixture ahead of time and just scoop and roll when you get home from work. Chicken Crescent Roll Casserole adapted from (Printable Recipe) 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk Filling 4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese* 2 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder 1 tsp minced onion flakes 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 tsp seasoning salt 1/2 tsp ground black pepper (or to taste) 2 Tbsp. milk 1-2 cup grated cheddar cheese (for topping) Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). 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. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; 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.

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