Wednesday, March 12, 2008

Crescent Chicken Casserole

I've been wanting to try this one for a while ... it sounded so good to me ... and it was good ... and very easy to make ... however, LeAnna assisted me and got way too much cheese in the topping ... I'm sure if you follow the directions exactly, it won't be as cheesy of an experience as it was for us!

Crescent Chicken Casserole


1 8oz package of shredded Cheddar cheese, divided
2 chicken breasts, cooked and diced
2 (8-count) cans refrigerated crescent rolls
1 (10-3/4oz) can cream of chicken soup
1/2 cup milk


step 1 - boil chicken, season to your palate pleasing and dice

step 2 - preheat oven to 350 degrees

step 3 - butter casserole dish

step 4 - add 1/2 cup cheese to chicken and mix

step 6 - separate rolls, and spoon chicken mixture onto each roll

step 7 - roll up

step 8 - place in buttered casserole dish

step 9 - in a saucepan, melt together soup, cheese and milk

step 10 - pour mixture over rolls

step 11 - bake for 30 minutes in 350 degree oven

step 12 - remove and add remaining cheese and put back in oven to melt

step 13 - spoon out and serve!

comments: a very good dish ... but ... poor LeAnna, she wanted to help and made most of the dish -(with way too much cheese) but she had fun! It was very good, but I would like to variate and try some Rotel in the "mixture" - maybe next time!

rating: 3

1 comment:

Kathy McElhaney said...

Hi Tammy!
I've made these a couple times and we really like them! I did add Rotel tomatoes and love the flavor.