Crescent Roll Casserole

Here's the first yummy recipe of the year-it makes alot. We ate the extra chicken on cracker and I may even like that better than the cooked version.


2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
1 (10 3/4 ounce) can cream of chicken soup
¾ cup shredded cheddar cheese
½ cup whipping cream
Filling-
4 ounces cream cheese (softened)
4 tablespoons butter (softened)
½ teaspoon garlic powder
1/3 cup onions (finely chopped)
2 large cooked chicken breasts (chopped)
¾ cup shredded cheddar cheese
½ teaspoon seasoning salt
½ teaspoon ground black pepper
2-4 tablespoons mayonnaise (or whipping cream)
1-2 cups shredded cheddar cheese (for topping)

Pre-heat the oven to 350 degrees. Lightly grease a casserole dish. In a saucepan mix whipping cream, ¾ cup of cheese, and chicken soup. Heat just until the cheese melts. Remove from heat and set aside.

To make the filling- in a bowl mix cream cheese and butter until smooth, add garlic powder. Add in the chopped chicken, onion and cheddar cheese. Mix until well combined. Add 2 tablespoons of mayonnaise (or whipping cream) mix to combine. You can add a little more if the mixture seems too dry. Season with seasoning salt and black pepper to taste.

Drizzle a small amount of the chicken soup mixture on the bottom of the casserole dish. Unroll the crescent rolls, and place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Place into the dish seam-side down. Repeat until all of the crescent rolls have been used up. Drizzle the remaining soup mixture on top and sprinkle 1-2 cups of shredded cheddar cheese on top. Place into the oven and bake for 30 minutes.
(Makes 6 Servings)