Ingredients: |
Ingredients: 2 (8 oz) cans reduced fat Pillsbury refrigerated crescent dinner rolls
1 (10 3/4 oz) can 98% fat free cream of chicken soup, undiluted
3/4 c grated cheddar cheese or swiss cheese (or any cheese of choice)
Filling:
4 oz cream cheese, very soft
2 tbsp butter, very soft but not melted
1/2 to 1 tsp garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (approx 2 cups or can use cooked turkey)
3/4 c finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper
2 Tbsp milk
1 to 2 c grated cheddar cheese, for topping
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Directions: |
Directions:Set oven to 350ºF. Spray a 9 x 13 dish with cooking spray. Mix together milk, cheese and undiluted chicken soup. Place softened cream cheese and butter in a bowl and mix until very smooth; add garlic powder. Add in the chopped chicken, onion and cheddar cheese, mix well. Add in 2 Tbsp milk, mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt and black pepper to taste. Unroll the crescent rolls. Place 1 heaping Tbsp chicken mixture 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. Place the crescent rolls seam side down on top of the cream mixture in the casserole dish. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired). Sprinkle top with remaining cheese. Bake for 30 minutes. |
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