We all really enjoyed this recipe. It’s very easy to make and would be easy to make ahead. The only complaint that I have read on this recipe is that some people said that the crescent rolls were too doughy. If you cook them long enough this will not be a problem. I cooked them for 40 minutes and they were perfect. I suggest watching for the rolls to rise up. When they have risen they are ready! Like I said this is a great recipe. The filling reminds me of chicken salad. If you have left over chicken salad this would be a great way to use it up!
Ingredients:
- 1 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1/2 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1/2 (10 3/4 ounce) can cream of celery soup, undiluted
- 3/4 cup grated cheddar cheese
- 1/4 cup 18% table cream (or use whipping cream)
Filling:
- 2 ounces cream cheese (very soft)
- 2 tablespoons butter (very soft but not melted)
- 1/2 teaspoon garlic powder (optional)
- 1/3 cup onion, finely chopped (can use green onions)
- 1 small can of chicken breasts
- 1/2 cup finely grated cheddar cheese
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon ground black pepper (or to taste)
- 2 tablespoons mayonnaise or whipping cream
- 1 cup grated cheddar cheese (for topping)
Directions:
- Set oven to 350°F.
- Butter a casserole dish (any size to hold crescent rolls).
- 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).
- Heat just until the cheese melts (do not boil).
- 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).
- Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
- Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
- Season with seasoned salt or white and black pepper to taste.
- Unroll the crescent rolls.
- Place 1 heaping tablespoon chicken mixture (or a little more) 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.
- Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
- 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.
- Bake for about 30-40 minutes.
