Kittencals Chicken Crescent Roll Casserole Recipes

KITTENCAL'S CHICKEN CRESCENT ROLL CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a casserole dish (any size to hold crescent rolls).
• In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• Heat just until the cheese melts (do not boil).
• For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• Season with seasoned salt or white and black pepper to taste.
• Unroll the crescent rolls.
• Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then 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.
• Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• Bake for about 30 minutes.

CHICKEN CRESCENT ROLL CASSEROLE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Butter a casserole dish (any size to hold crescent rolls). In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil). Filling: Make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then 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. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes. notes I don't use as much pepper; probably about half the amount listed.

CHICKEN CRESCENT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
• Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
• Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
• Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

KITTENCAL'S TURKEY-POTATO CASSEROLE WITH ALMOND CRESCENT CRUST

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9 or an 11 x 7-inch-inch baking dish, or an oval or round casserole dish.
• Heat butter in a large saucepan over medium heat; add in onion, garlic, dryed thyme and cayenne pepper; saute for about 4 minutes or until veggies are soft.
• Add in 1/3 cup plus 3 tablespoons flour and whisk for 1 minute.
• Add in broth, half and half cream, whipping cream, bouillon powder, Parmesan cheese and pimientos; stir until combined, smooth and thickened.
• Add in cooked turkey or chicken; bring to a boil and simmer over low heat for about 20 minutes.
• Season with seasoned salt and black pepper, then add in cooked cubed potatoes and thawed peas and carrots; cook until just heated through.
• Add in cheddar cheese and stir until the cheese is melted.
• Transfer to prepared casserole dish.
• For the crust; unroll two packages of crescent rolls, pinch the perforations to seal to make 2 large rectangles.
• Spread both rectangles on top of the hot turkey mixture, pinching edges to seal against the baking dish (does not have to seal tightly, you might have some dough left over from the two rectangles).
• Using a fork prick some holes in the crust to allow steam to escape.
• In a small bowl mix together 1-1/2 cups grated cheddar with sliced almonds, then sprinkle over the crescent roll crust.
• Drizzle with melted butter on top.
• Bake for about 20-25 minutes or until bubbly and the crust is golden.
• Let sit for about 20 minutes or more before slicing.
• Delicious!