Wednesday, March 7, 2012

Kid Tested Chicken Cresent Roll Casserole

Chicken Cresent Roll Casserole **this makes enough to fill one 9x13" dish and one 8x8"dish.**

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can of cheese soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup milk

4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1/3 cup onion, finely chopped
2 cans of diced cooked chicken
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-4 tablespoons mayonnaise
1-2 cup grated cheddar cheese (for topping)


Preheat oven to 350°F. Butter a casserole dishs (any size to hold crescent rolls). In a saucepan, mix milk, 3/4 cup grated cheese (can use more cheese if desired) and undiluted cheese soup. Heat just until the cheese melts (do not boil).

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 mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with salt 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 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. Sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

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