Tuesday, October 9, 2012

Crescent Roll Chicken

We went to dinner at a friend's house back shortly after Cassandra was born. She made this for dinner and it was so yummy! I've made it a few times since, but for some reason never posted the recipe!

Crescent Roll Chicken

In saucepan, combine:
1 can cream of chicken
1/2 cup shredded cheese
1/2 cup milk

2 cans crescent rolls
2 chicken breasts, cooked and finely chopped
4oz cream cheese, very soft
4tbsp butter, very soft
1/2 tsp garlic powder
1/2 cup shredded cheese
1/2 cup onion, finely chopped
2-4tbsp mayo
1/2 tsp salt
1/2tsp pepper
1-2 cups shredded cheese

1. Preheat oven to 350
2. In saucepan, heat cream of chicken soup, shredded cheese, and milk over low until combined and melted. Spread some of this mixture on the bottom of a 9x13" pan.
3. In a bowl, combine cream cheese, butter and garlic powder. Stir until well mixed.  Add chicken, shredded cheese, onion, salt, pepper, and mayo and mix well.
4. Unroll and separate crescent rolls. Add appx 1tbsp of chicken mixture to one crescent roll and roll up from wide end to thin end. Place in pan seam side down. Repeat for all crescent rolls.
5.  Top crescent rolls with the rest of the soup mixture and shredded cheese.
6. Bake 30min

Notes: This recipe takes awhile to make. I started out with a fully cooked rotisserie chicken (used 1.5cups of chicken) and even with that, this took me a half hour from start to finish....and I had Gabe helping with the soup duties! So if you have to cook the chicken as well-it's time consuming! And yes, there's lots of cheese and you can use any kind. I used colby jack, but I think my friend used a mix of cheddar and swiss for hers. I'll also say that getting this into a 9x13" pan is quite tricky-you really have to squeeze them in there! 

Definitely give this a try-it's a good one when hosting a dinner party!

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