Thursday, September 25, 2008

Crescent Chicken Rolls


Ingredients
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)


FILLING


4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon Watkins garlic powder
1/3 cup onion , finely chopped
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese

1/2 teaspoon Watkins seasoning salt
1/2 teaspoon Watkins black pepper
2-4 tablespoons mayonaise
1-2 cup grated cheddar cheese (for topping)


Directions


Set oven to 350°F.


Butter a casserole dish .
In a saucepan, mix half and half cream, 3/4 cup grated cheese and undiluted chicken soup (can season with black pepper ).
Heat just until the cheese melts (do not boil).
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 .
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top 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.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.


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