Crescent Roll Casserole

In case you haven't been able to tell by a few of my recent posts, I've been on a trying-new-recipes kick lately. For dinner last night, I decided to make ANOTHER new recipe that I recently found on a recipe blog. This recipe is called Crescent Roll Casserole. I had never tasted this dish before, but based on the ingredients involved, I had a good feeling it would be something Jordan and I would like. Boy, was my intuition right! It was SO yummy! It is a tad bit time-consuming to whip up, because there are a few different steps involved, but it is WELL worth it in the end. I cannot wait to make this casserole again soon. If you've never tried it before, you MUST! If you do, let me know what you think! Here's the recipe:


Crescent Roll Casserole


Ingredients:

2 (8oz.) cans Pillsbury refrigerated crescent dinner rolls
2 cups shredded cheddar cheese (for topping)

For sauce:
1 (10 3/4oz.) can cream of chicken soup
3/4 cup shredded cheddar cheese
1/2 cup whipping cream

For crescent roll filling:
4oz. cream cheese, softened
4tbls. butter, softened
1/2tsp. garlic powder
2 large cooked chicken breasts, chopped
3/4 cup shredded cheddar cheese
1/2tsp. seasoning salt
4tbls. whipping cream


Preparation/Baking Instructions:

Step 1 (making the sauce): Pre-heat oven to 350 degrees. Lightly grease a 13x9-inch casserole dish. In a saucepan, mix 1/2 cup of whipping cream, 3/4 cup of cheddar cheese, and can of cream of chicken soup over medium-high heat. Heat just until cheese melts. Remove from heat and set aside.
Step 2 (making the filling): In a large bowl, mix cream cheese and butter until smooth. Add garlic powder, chopped chicken, 3/4 cup cheddar cheese, 4 tablespoons of whipping cream, and seasoning salt, and mix until well-combined.
Step 3 (preparing the dish): Drizzle a small amount of the chicken soup mixture on the bottom of the greased casserole dish. Unroll the crescent rolls, and place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Place into the casserole dish seam-side down. Repeat until all of the crescent rolls have been filled up. Drizzle the remaining soup mixture over the filled crescent rolls, and sprinkle 2 cups of shredded cheddar cheese on top. Bake in 350-degree oven for 30 minutes.