Chicken Crescent Roll Casserole

Wow.  The end-of-school blues have hit my house with a vengeance.  Kolby has only one more lesson in language arts to finish the school year.  It is to read The Mouse and the Motorcycle by Beverly Cleary.  I love Beverly Cleary.  I remember reading Socks and loving it.  I guess next to Judy Blume, Beverly Cleary was my favorite author as a child.
But on to Kolby, he won't read.  When he sits down with his book, he looks longingly out the window.  Sad eyes always get me.  So, I have been caving and letting him and Riley play outside.  We had a tough year homeschooling, I think we both deserve a break.  :)

It gives me time to peruse the internet for new recipes. I found this one last week and new I had to try it.  It was so good!  The dish is very rich.  The recipe says it makes 6 servings, but I would think it could feed more.

 Chicken Crescent Roll Casserole

Ingredients:

Sauce 

2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls (I would highly recommend using the Pillsbury..I didn't, and the Great Value Rolls don't unroll well, so that is why mine look off.)

1 can (10.5 oz) cream of chicken soup, undiluted

3/4 cup grated cheese (I used cheddar because it was what I had, but I could imagine that any cheese would be wonderful)

1/2 cup cream (I used whipping cream)

Filling:

4 ounces cream cheese (very soft)

4 Tablespoons butter (very soft, but not melted)

1/2-1 tsp garlic powder

1/3 cup onion, finely chopped 

2 large cooked chicken breasts, finely chopped (I left mine pretty chunky)

1/2-3/4 cup grated cheddar cheese

1/2 tsp seasoning salt

1/2 tsp pepper

2-4 tablespoons cream

1-2 cup grated cheddar cheese 

Directions:

Set oven to 350˚

butter a casserole dish (big enough to hold 2 cans of crescent rolls) {my dish was too big, but that's okay}

 

Sauce:

In a saucepan, cream, 3/4 cup cheese and undiluted chicken soup.

Heat just until the cheese melts but do not boil.

Filling:

In a bowl, mix the soft cream cheese with butter until very smooth.

Add in the garlic powder and mix.

Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

Add in 2 tablespoons cream; mix to combine *add in a bit more if mixture seems too dry.

Season with seasoned salt

Unroll the crescent rolls.

Place 1 heaping tablespoon chicken mixture on top of each crescent triangle, the 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 dish.

Drizzle the remaining sauce on top and sprinkle with 1 cup grated cheese. 

Bake for about 30 minutes.

It was a great dish.  Total time spent was about one hour.  30 minutes on prep and 30 minutes baking.

Original recipe

Shared with  Weekend Potluck, Make Ahead Meals for Busy Moms' Melt in your Mouth Monday, Everyday Mom's Meals Church Supper  Justa's Kitchen's Fantastic Food Friday , Our Simple Farm's Simple Living Wednesday, Tip Junkie's Tip Me Tuesday