Friday, March 9, 2012

Chicken Crescent Role Casserole

I really don't have much to say about this one, other than it sounds great, looks amazing, and I really want to try it! This is a link to the original blog post with the recipe in it.

  Chicken Crescent Role Casserole

            2 (8 ounce) cans of Pillsbury Refrigerated Crescent Dinner Rolls
            1 can of condensed cream of chicken soup
            3/4 cup grated cheddar cheese or any other cheese of your choice
            1/2 cup of 18% table cream or whipping cream
            A casserole dish, a saucepan, and a mixing bowl
      For Filling: 
                  4 ounces of cream cheese at room temperature
                  4 tablespoons of butter at room temperature
                  1/2-1 teaspoon garlic powder (optional)
                  1/3 cup finely chopped onion
                  2 large, cooked, finely chopped chicken breasts (or use about 2 of cooked chicken)
                  1/2-3/4 cup finely grated cheddar cheese
                  1/2 teaspoon seasoning salt or white salt 
                  1/2 teaspoon ground black pepper
                  2-4 tablespoons mayonnaise or whipping cream 
                  1-2 cups grated cheddar cheese (for topping)

  • Preheat the oven to 350 degrees F.
  • Butter the casserole dish.
  • In a saucepan: mix half and half cream, 3/4 cup grated cheese (can use more if desired), and chicken soup. You can season this with black pepper if desired. 
  • Heat this until the cheese melts. Do not boil. 
  • For the filling: Make sure the cream cheese and butter are very soft. Mix them together in a mixing bowl until very smooth. Add garlic powder (if using). 
  • Add the chopped chicken, onion, and cheddar cheese to the filling mixture. Mix until well combined.
  • Add 2 tablespoons of whipping cream/mayonnaise to the filling mixture and stir it until it is well combined. 
  • Season with the seasoned salt and/or black pepper to taste.
  • Unroll the crescent rolls. 
  • Place one heaping teaspoon of the filling mixture on top of each crescent triangle. Then roll the triangles up starting at the thicker end.
  • Drizzle a small amount of the original soup mixture (from the saucepan) on the bottom of the dish. 
  • Place the crescent rolls seam-side down on top of the layer in the bottom of the casserole dish. 
  • Drizzle the remaining sauce mixture on top of the crescent rolls. You don't have to use the full remaining amount of sauce, just as much as desired. 
  • Sprinkle 1 cup (or more, if desired) grated cheese to the top of the casserole. 
  • Bake for about 30 minutes. 
  • Let cool and enjoy.

1 comment:

  1. This one looks really good. I'm going to have to try this one day.