Chicken Crescent Roll Casserole

Where do I start with this, oh maybe at it was AWESOME!!!  I was a little skeptical at first, it looked a little runny and I was afraid it would be another one of those dinners that tanked but boy was I wrong.  I'm super excited to take it for lunch tomorrow, cause I know it will probably be even better reheated.

Here are the details...

The original recipe can be found here at Chicken Crescent Roll Casserole.  I did make some changes from the original recipe as I do with everything.

My changes are in Red.

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can cream of chicken w/herbs soup, undiluted
• 3/4 cup grated cheddar cheese or swiss or colby jack cheese (or any cheese of choice)
• 1/2 cup whipping cream
• FILLING
• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder (optional) garlic salt blend
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked\boiled chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese or the remainder of the colby jack
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream no Mayo
• 1-2 cup grated cheddar cheese (for topping)  I must have missed this step.

• 1. Set oven to 350°F.
• 2. Butter a casserole dish (any size to hold crescent rolls).
• 3. 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).
• 4. Heat just until the cheese melts (do not boil).
• 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• 8. Season with seasoned salt or white and black pepper to taste.
• 9. Unroll the crescent rolls.
• 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• 11. Drizzle a small amount of soup mixture on the bottom of the dish.
• 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• 14. Bake for about 30 minutes.
  
  Here is our finished project...