Chicken Crescent Roll Casserole
Ingredients:
- refrigerated crescent dinner rolls - 2 - 8 ounce cans
- cream of chicken soup - 10 3/4 ounce can
- grated cheddar or swiss cheese - 3/4 cup
- half & half - 1/2 cup
- cream cheese, softened - 4 ounces
- butter, softened - 4 T
- garlic powder, optional - 1/2 - 1 t
- fine chopped onion - 1/3 cup
- cooked chicken breasts, fine chopped - 2 large
- fine grated cheddar cheese - 1/2 - 3/4 cup
- seasoning salt - 1/2 t
- black pepper - 1/2 t - to desired taste
- mayonnaise OR half & half - 2 - 4 T
- grated cheddar cheese - 1 - 2 cup, for topping, to desired taste
Instructions:
In a saucepan, mix half & half, 3/4 cup cheese, undiluted chicken soup and black pepper. Heat just until cheese melts (DO NOT boil).
Prepare filling -- in a bowl, mix together cream cheese and butter until smooth, add in garlic powder. Mix in chicken, onion and cheddar cheese. Mix in 2 T half & half. (if mixture seems too dry, add more half & half). Season with seasoned salt and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture on top of each crescent triangle, roll up starting at the wide end. Drizzle a small amount of soup mixture in a buttered 13 x 9 inch casserole dish. Place crescent rolls seam side down in the casserole dish. Drizzle remaining sauce over the top. Sprinkle 1 - 2 cups cheddar cheese over the top.
Bake in a preheated 350 degree oven for about 30 minutes.
