Friday, June 1, 2012

Chicken Crescent Casserole

Posted by Lori:

I received this recipe from my friend, Renee, yesterday and wanted to share it with you.  Since school is out and VBS is over, I should be baking and cooking new recipes soon - or at least that is my plan!  I've missed it!  My family probably has, too!  

Have a good weekend!

Chicken Crescent Casserole

1 can crescent rolls
2 cups cooked shredded chicken (I used grilled & ready Tyson canned chicken)
10 3/4 oz. cream of chicken soup 
4 oz. cream cheese, softened
4 T. Butter, softened
1 c. whipping cream or half and half
2 pkg cheddar cheese
onion flakes
Salt and Pepper

Combine softened cream cheese, butter, chicken, a dash of onion flakes, and a couple of tablespoons of whipping cream, salt and pepper and half a package of cheese. This is the filling.

Next, on stovetop, combine soup, the other half of of package of cheese and remaining whipping cream. Leave on stovetop until cheese has melted and is warm.

Place a heaping spoonful of chicken mixture in crescent roll and roll up the best you can and place in a greased 9x13. Continue until all crescents are used. If you have extra filling, place it around crescents in the pan. 

Pour the soup mixture over the top covering all the crescents. Top with however much cheese you would like. Bake at 350 for 30 min. Enjoy!

Note from Renee:  "I have also done this with ground beef, and cream of mushroom soup. It was good too!" Pin It Now!

1 comment:

Wa Wa Waughs said...

Kinda like the chicken pockets but easier!

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