Categories: Chicken
Ingredients
- 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
- 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
- 1/2 cup milk
- Filling
- 4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
- 2 tablespoons butter (very soft but not melted)
- 1/2-1 teaspoon garlic powder
- 1 tsp minced onion flakes
- 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
- 1/2-3/4 cup finely grated cheddar cheese
- 1/2 tsp seasoning salt
- 1/2 tsp ground black pepper (or to taste)
- 2 Tbsp. milk
- 1-2 cup grated cheddar cheese (for topping)
Directions
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Set oven to 350°F. Spray a 9×13 dish with cooking spray.
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Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
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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. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; 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 minutes.