Chicken Rollups #2 - chicken and cream cheese wrapped in crescent rolls and topped cheese - These are on the menu at least once a month! Heaven in a pan! Everyone gobbles these up - we never have any leftovers.
2(8-oz)cans refrigerated crescent rolls
1(10.75-oz)can cream of chicken soup, undiluted
¾cupgrated cheddar cheese
4-ozcream cheese, room temperature
2Tbspbutter, room temperature
1tspminced onion flakes
2cupschopped cooked chicken
½cupfinely grated cheddar cheese
¼tspground black pepper, or to taste
1cupgrated cheddar cheese
Set oven to 350°F. Spray a 9x13 dish with cooking spray. Set aside.
Mix together 1/2 cup milk, 3/4 cup cheddar cheese and undiluted chicken soup. Set aside.
Mix together cream cheese and butter until very smooth. Stir in garlic powder. Add the chopped chicken, onion flakes, 1/2 cup cheddar cheese, seasoning salt, pepper and 2 Tbsp milk.
Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish. Place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top and sprinkle with remaining 1 cup cheese.