Chicken Crescent Roll Casserole

Chicken Crescent Roll Casserole

2 cans (8 ounce each) Pillsbury refrigerated crescent dinner rolls
1 can (10 3/4-ounce) cream of chicken soup, undiluted
3/4 cup cheddar cheese or Swiss cheese, grated (or any cheese of choice)
1/2 cup 18% table cream, or use whipping cream
4 ounces cream cheese, very soft
4 tablespoons butter, very soft but not melted
1 teaspoon garlic powder, or to taste, optional
1/3 cup onion, finely chopped, can use green onions
2 large cooked chicken breasts, finely chopped, or use about 2 cups, can also use cooked turkey
3/4 cup cheddar cheese, finely grated

  • 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).

  • For Full Instruction:

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