I am the self-declared casserole woman! Aren’t casseroles (and things similar) just wonderful? If you ever don’t know what to make you can just throw everything you have into a 9×13″ baking dish and bake it and then Bam! you have a meal! These are like a mix between a casserole and enchiladas, minus all the Mexicanness. Long story short, they’re pretty good and easy to make.
You Will Need:
-2 cans of crescent rolls
-1 can of cream of chicken soup
-3/4 cup of shredded cheddar cheese
-1/2 cup milk
-4oz cream cheese (half a block)
-2 Tablespoons butter
-1 teaspoon garlic powder
-1 teaspoon onion powder
-2 boneless skinless chicken breasts, cooked & cut up or shredded
-3/4 cup shredded cheddar cheese
-1/2 teaspoon salt
-1/2 teaspoon pepper
-2 Tablespoons milk
-1 cup shredded cheddar cheese
Directions:
-Preheat oven to 350 degrees
-Grease a 9×13″ baking dish
-Mix together 1/2 cup milk, cream of chicken soup, and 3/4 cup cheddar cheese….set aside
-Cook and cut up chicken
-In a large bowl cream together cream cheese and butter until smooth
-Mix in garlic and onion
-Mix in chicken, 3/4 cup cheese, salt, pepper, and 2 Tablespoons milk
-Unroll the crescent rolls and place a large spoonful of filling at the top center of the roll and roll it up
-Drizzle a little bit of the soup mixture into the bottom of the dish and begin placing the filled rolls in the dish
-Once you have filled all the crescent rolls cover them with the rest of the soup mixture and top with cheese
-Bake for 30 minutes
Raising Rowletts 