chicken crescent casserole
I'm always looking for new ways to make chicken, which is not one of my hubby's favorites, but he tends to enjoy chicken casseroles, pot pies and such. He doesn't eat anything but the white meat, so that's also a challenge to make it tasty. This casserole combines both chicken and buttery crescent rolls. It's easy to prepare and sure to be a hit with the whole family! And it's TASTY too!
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yield
8 -10
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For chicken crescent casserole
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1celery rib, sliced
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3 Tbspbutter, divided
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1 (10-3/4 cancondensed cream of mushroom soup, undiluted
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2/3 cmayonnaise
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1/2 csour cream
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1/2 cdiced onion
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1 (4.5oz) cansweet peas
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1 (4-1/2 jarsliced mushrooms
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3 ccubed cooked chicken (rotisserie would be fine)
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8-10 sliceswiss cheese
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1 (8 oz.) tuberefrigerated crescent rolls
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poppy or sesame seeds to sprinkle over crescent rolls (optional)
How To Make chicken crescent casserole
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1Preheat oven to 375°F. Prepare 13x9" baking dish with cooking spray.
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2In a large saucepan, saute celery in 2 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, and mushrooms. Add peas last. Cook and stir over medium heat just until mixture begins to bubble. Transfer to prepared 13-in. x 9-in. baking dish.
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3Lay cheese evenly over top of mixture in pan.
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4Unroll crescent roll dough into a rectangle; seal seams and perforations. Stretch them out a little to cover top. Place over cheese. Melt the remaining butter; lightly brush over top. Sprinkle with poppy or sesame seeds, if desired.
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5Bake, uncovered, at 375° for 12-15 minutes or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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