I have made these Crescent Rolls before
but this is the first time I made it like a casserole
with some sauce on top
The verdict?
DELICIOUS!
My kids gobbled it up
The biggest problem?
Trying to stop eating it!
This is also delicious
to just bake the crescent rolls without the sauce
So make it however you prefer.
Ingredients:
- 2 cans of Crescent Rolls (I used reduced fat)
- 1 can Cream of Chicken Soup
- 3 cups cheese, divided. I used cheddar, but you could use your preferred type or use a mixture of cheeses
- 1/2 cup milk, plus more if needed
- 4 oz cream cheese
- 4 tbsp butter
- garlic – to taste (3 cloves for me)
- 1 small chopped onion or green onions
- 1 lb Chicken, cubed or shredded
- Seasoning – I like Montreal Steak seasoning
Directions:
Heat oven to 350. Spray a 13×9 pan with cooking spray. Place 1/2 cup of milk, the cream of chicken soup, and 3/4 cup of cheese in a saucepan and heat thoroughly – no need to boil
Saute your chicken, onion, garlic, and Montreal steak seasoning until cooked. You are going to want your chicken in fairly small pieces. Once cooked, remove from heat and add in the butter, cream cheese, and 3/4 cup of cheese to the chicken. Stir and mix until melted and combined. Add a little milk if needed.
Unroll your crescent rolls. Add some of the chicken mixture to the larger end and then roll up each crescent roll. Add to your 13×9 pan. Once you have rolled all your crescent rolls, pour the sauce over the top. Then top it off with 1 – 1.5 cups of cheese
Bake for 30 minutes. Serve and enjoy!
