Thursday, February 3, 2011

Chicken Crescent Casserole

After a bad Monday at work this was the perfect meal. It's definitely not a healthy dinner by any means but it was pretty good. I used a bunch of reduced fat ingredients but don't think it made much of a difference. It can be made ahead and put in the refrigerate and baked later. 

Adapted from


2 cans Pillsbury refrigerated crescent rolls

1 regular size fat free can cream of chicken soup

3/4 cup reduced fat shredded cheddar cheese

1/2 cup heavy cream

4 ounces 1/3 reduced fat cream cheese
4 tablespoons butter
1/2 teaspoon garlic powder

1/3 cup onions (finely chopped)
2 large cooked and chopped chicken breasts
3/4 cup reduced fat shredded cheddar cheese

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 sprinkle of red pepper
4 tablespoons heavy cream
1 1/2- 2 cups reduced fat shredded cheddar cheese 

First bake the two boneless skinless chicken breast or use a already cooked rotisserie chicken. Shred or cut the breast into small pieces. Turn the oven to 350 degrees. Lightly grease the casserole dish. Heat up the whipping cream, can of cream of chicken soup, and 3/4 cup of the cheese. Set aside once cheese is melted. 

Then its time to make the filling. Mix the butter and cream cheese until combined. Then add the garlic powder, chopped chicken, onion, and cheddar cheese. Mix until well combined and add some heavy cream to make it easier. Season with salt, black pepper, and red pepper.

Spread some of the chicken soup mixture onto the bottom of the casserole dish. Open the crescent rolls tubes and lay out onto a cutting board. Put a spoonful of mixture onto the big end of the dough and roll each one up. Do the same for the other can of dough. I had two crescents left over and a little filling but no more room in the dish. Place each roll up into the casserole dish. Drizzle the rest of the soup on top and sprinkle the 1 1/2 or so cups of cheese on top. They should be covered almost completely. Bake for 30 minutes. 

ENJOY!  Kathy

1 comment:

  1. i there!

    My name is Steve Walters and I recently started blogging at, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

    I am now in the process of meeting as many food bloggers as I can and I found your site recently and was pretty impressed. I've added your site to my Foodie Blogs list here: and would also like to add you to my blogroll.

    If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] I will add you to mine as well and the exchange would be greatly appreciated!

    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn't well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I've subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

    Warm regards,

    P.S. If you are on Twitter I would love to have you as a follower and I follow back:


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