Chicken Crescent Roll Casserole

This is probably one of the best recipes I've come across in a very long time.  I love white chicken enchiladas and the least favorite part of those for me is the tortilla.  When I seen this with crescent rolls I knew I had to make it.  It is so good.

This is probably one of the best recipes I’ve come across in a very long time. I love white chicken enchiladas and the least favorite part of those for me is the tortilla. When I seen this with crescent rolls I knew I had to make it. It is so good.

Chicken Crescent Roll Casserole

16 Servings - Serving Size: 1 Roll

Chicken Crescent Roll Casserole

This is probably one of the best recipes I've come across in a very long time. I love white chicken enchiladas and the least favorite part of those for me is the tortilla. When I saw this with crescent rolls I knew I had to make it. It is so good.

Ingredients:

  • 1 can (10 ounce) cream of chicken soup
  • 3/4 cup mild cheddar cheese shredded
  • 1/2 cup evaporated milk
  • 1 can (4 ounce) green chilies divided equally
  • 1 teaspoon black pepper divided equally
  • 2 cans (8 ounce) crescent roll dough
  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 3/4 teaspoon garlic powder
  • 4 green onions sliced thin
  • 3 cups chicken breast boneless, skinless, cooked, shredded
  • 1+1/2 cups colby jack cheese shredded, divided equally
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350F.
  2. Spray a 13x9 casserole dish with cooking spray.
  3. In a saucepan, combine evaporated milk, mild cheddar cheese, soup, 2 ounces of green chilies and 1/2 teaspoon pepper.
  4. Stir to blend well.
  5. Heat over low to medium heat, just until the cheese melts, do not boil.
  6. In a bowl, mix the cream cheese with butter until very smooth.
  7. Add in the garlic powder, shredded chicken, green onion and 3/4 cup colby jack cheese.
  8. Mix well until combined.
  9. Add in mayonnaise and 2 ounces of green chilies, mix to combine.
  10. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  11. Unroll the crescent rolls and separate.
  12. Spread about 2 tablespoons of the sauce mix in the bottom of the greased casserole dish.
  13. Place a heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end.
  14. Place in the casserole dish seam side down.
  15. When all rolls are in the baking dish, drizzle the remaining sauce on top of the rolled crescent rolls.
  16. Sprinkle rolls with the remaining 3/4 cup of shredded colby jack cheese.
  17. Bake for about 30 minutes or until rolls are no longer doughy.
http://www.thehungryhoarder.com/2012/03/22/chicken-crescent-roll-casserole/

Recipe adapted from Tastebook

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