Crescent Chicken Roll-up Casserole

Crescent Chicken Roll-up Casserole
  • 2 8 oz cans of refrigerated crescent dinner rolls
  • 1 10¾ oz can of cream of chicken soup
  • ¾ cup of cheddar cheese, grated
  • ½ cup of milk
  • 2 cups of cheddar cheese, grated (to top with)
  • 4 ounces of cream cheese, softened
  • 2 tbls of unsalted butter, softened
  • 1 tsp of garlic powder
  • 1 tsp of minced onion flakes
  • 2 cups of cooked chicken, finely shredded
  • ¾ cup of cheddar cheese, grated
  • ½ tsp of Tony's
  • ½ tsp of black pepper
  • 2 tbls of milk
  1. Preheat the oven to 350 degrees.
  2. Spray a 9 x 13 casserole dish Pam.
  3. Mix together the milk, ¾ cup cheese, and soup.
  4. Drizzle a small amount of this mixture on the bottom of the dish and set the rest aside.
  5. In a medium bowl, mix the cream cheese and butter until smooth, then add the garlic powder, chicken, onion flake, Tony's, milk, and ¾ cup of cheese and mix well (you can add a little more milk if the mixture seems too dry).
  6. Unroll the crescent rolls and pull sections apart.
  7. Place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle and roll up starting at the thicker end and place into the casserole dish seam side down.
  8. Drizzle the remaining topping on top and throughout the dish and top with 2 cups of cheddar.
  9. Bake for about 30 minutes and serve hot.