Friday, January 18, 2013

Yummy Chicken Casserole with Cheese


Chicken Crescent Roll Casserole

 http://www.tastebook.com/recipes

 

Chicken Crescent Roll Casserole photo

Makes 6 servings
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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.

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