Chicken Crescent Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the cream sauce:
½ cup half-and-half
¾ cup cheddar cheese, grated
1 (10.75-ounce) can cream of chicken soup, undiluted
black pepper, to taste
For the filling:
4 ounces cream cheese, very soft
4 tablespoons butter, very soft, but not melted
½ teaspoon garlic powder, optional
⅓ cup onion, finely chopped
2 large chicken breasts, cooked and finely chopped
½ cup cheddar cheese, finely grated
2 tablespoons mayonnaise, plus more to taste
½ teaspoon seasoning salt
½ teaspoon ground black pepper, or to taste
For the crust:
2 (8-ounce) cans refrigerated crescent dinner rolls
1 cup cheddar cheese, grated, or more if desired
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Directions: |
Directions:Preheat the oven to 350º.
Butter a 9x13-inch baking dish.
In a saucepan, mix the half-and-half, ¾ cup grated cheddar cheese, and the cream of chicken soup. Season with black pepper. Heat the mixture on the stovetop over medium heat until the cheese melts, being careful not to boil the mixture. Keep warm and set aside.
In a large bowl, combine the cream cheese and butter, whisking together until very smooth. Add the garlic powder.
Add the onion, chicken, and ½ cup cheddar cheese, mixing until well combined. Add the mayonnaise, mix to combine, and add more if the mixture seems too dry. Season with the seasoning salt and ½ teaspoon black pepper.
Remove the crescent rolls from their packaging and unroll them. Place 1 heaping tablespoon of the chicken mixture on the top of each crescent triangle, then roll them up starting at the thickest end.
Drizzle the bottom of the prepared baking dish with 2 tablespoons of the cream sauce. Place the filled crescent rolls seam-side down in the casserole dish. Drizzle the remaining cream sauce on top of the crescent rolls, to taste.
Sprinkle the top with 1 cup cheddar cheese, or more if desired. Bake until cooked through, about 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
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