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Thursday, February 16, 2012

Italian Chicken Crescent Casserole

We've all done it. Go to the store after viewing a recipe online thinking you only need just a couple of ingredients to make this dreamy new recipe. So sure of your self you just KNOW you don't need to check your cupboards to verify the list. Nope, you just trot on down (in my case its an eighty mile round trip trot) to the grocery store and run back home... only to learn how wrong you are!

That's just what happened when I tried making this dish I found over on Taste Book's site. I stood in my kitchen realizing I didn't have two of the three cheeses it called for as well as the main liquid ingredient, the Cream of Chicken soup. Never fear my brave followers! I simply improvised! The dish below serves about 6... about 1 roll per person.

PS... if you cut back this recipe to feed less folks, click here to see what I did with my leftover rolls!

1 (8 ounce) can refrigerated Crescent Rolls
1 (10 3/4 ounce) can cream of Tomato soup, undiluted
3/4 cup grated Mozzerella cheese 
1/2 cup Half & Half Cream
1/4-1/2 tsp Cayenne Pepper


4oz Cream Cheese, soft
4 tbsp Butter, soft
1 tsp Garlic Powder
2 cups Chicken, cooked and diced
1 cup Spinach, fresh and chopped
3/4 cup Colby Cheese, shredded
2-4 tbsp Mayonaise
1 cup Colby Cheese, shredded
1/2-1 cup Mozzerella, shredded
Paprika (Optional)
Basil (Optional)

1) Preheat oven to 350. Butter casserole dish large enough to hold 6 rolls.

2) In a saucepan, mix half & half with the 3/4 cup of mozzerella and heat over medium low until the cheese begins to melt. DO NOT boil. Add soup and cayenne, stir to incorporate.


3) In a medium bowl and using hand mixer, cream together the cream cheese and butter until smooth. Add the garlic and stir. Add chicken, spinach and 3/4 cup Colby cheese and stir together to combine. Depending on how "dry" your mix is, add a tbsp at a time of the mayo. At this point you can season with salt and pepper to taste.

4) Drizzle enough of your soup mixture to cover the bottom of your casserole dish.

5) Unroll the crescents. Place 1 heaping tbsp of chicken mixture on the thick end of each roll. Starting from same end, roll up. Place seam side down in casserole dish and continue with remaining rolls.

6) Evenly our the remaining of the soup mixture over the rolls bring soup level about 3/4 of the way up the rolls. Top with remaining cheeses. Dust top with paprika and basil.

7) Bake 30 minutes. Let stand 15 minutes before cutting into it.

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