These were so good I thought I might have to arm wrestle my husband for the leftovers. This delicious dish is easy to put together and is sure to please. Because it’s just as good the next day I think it’d make a great dish if you were taking it to new parents or sick friends and relatives.
RecipeWhat you’ll need:
2 8oz. cans of Pillsbury’s Crescent Rolls
I can of Cream of Chicken Soup
Grated cheese your choice (I used Monterey Jack)
4 ounces of cream cheese
2 tablespoons of butter (soft)
1 teaspoon garlic powder
1 teaspoon minced onion flakes
2 cups finely chopped COOKED chicken breast (I used canned that I heated up in a skillet
Milk ½ cup (for the sauce) 2 tablespoons for filling9X13 casserole dish
Filling:Begin by mixing the 2 tbs. soft butter and the 4 ounces of cream cheese until smooth
add 1 teaspoon garlic powder
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
2 tablespoons milk mix together
Salt and Pepper to taste
Putting it all Together:Preheat oven to 350⁰
Prepare a 9x13 casserole with cooking spray (I lined mine with foil and when I cleaned up later it was a HUGE help)
Unroll one section of the croissant dough and lay it out on a flat surface, then place a spoonful of the filling at the large end. Roll the dough into a pocket so that the filling is inside the dough. Place a spoonful of the sauce on the bottom of the casserole dish, then put the stuffed croissant on top. Then place another spoonful of the sauce on top of the croissant.
See pictures below for examples:
Put the filling at the widest part of the croissant dough. Then roll from the widest to the narrowest point.
Fold in the sides as needed to help hold it together.
|Place a spoonful of sauce in the bottom of the casserole dish.|
|Place a spoonful of the sauce on top of the croissant.|
Once you’ve got all the croissants stuffed with the filling and the sauce on the top and bottom pour the remainder of the sauce over the dish. Sprinkle on some cheese and put it in the oven at 350⁰for 30 minutes.