Wednesday, April 4, 2018

Cheesy Chicken Crescent Bake

Cheesy Chicken Crescent Bake
*gasp*

I'm blogging a recipe.

I KNOW. We're all shocked.

Guys...I'm sorry. Having a baby has completely consumed me and trying to keep up with housework, regular non-blog cooking, and other life things has kept me from making anything for you guys.

BUT HEY. I made something. Here it is! Hooray!
Cheesy Chicken Crescent Bake
This is totally the perfect recipe for anyone who is busy and it's super family friendly because...yum...chicken and cheese. You pretty much stuff crescent dough with a cream cheese and chicken mixture and top with a sauce made with cream of chicken soup (which I made homemade because even though I'm busy I'm still me) and you top the whole thing with more cheese! Michael was a huge fan when he came home and tried a bite, and you'll love it too. It's comforting and tasty tasty tasty!

Cheesy Chicken Crescent Bake

Adapted from cookies and cups

Cheesy Chicken Crescent Bake
Ingredients:
  • 2 (8 oz) cans of crescent rolls
  • 1/2 cup grated cheddar cheese (or cheese of your choice)
Filling-
  • 5 oz. cream cheese, room temperature
  • 1/4 cup (or 4 tbsp. or 2 oz.) butter, room temperature
  • 1/2 tsp. garlic powder
  • 3/4 tsp. seasoned salt
  • 3 cups cooked shredded or cubed chicken
  • 3/4 cup grated cheddar cheese (or cheese of choice)
  • 2 tbsp. evaporated milk or heavy cream
Sauce-
  • 1 (10.75 oz.) can cream of chicken soup, or 1 batch of homemade cream of chicken soup
  • 3/4 cup grated cheddar cheese (or cheese of choice)
  • 1/2 cup evaporated milk or heavy cream
  • 1/2 tsp. seasoned salt
Preparation:
  • Coat a 9"x13" pan with nonstick cooking spray and preheat oven to 350F degrees.
  • For the filling: in a large bowl mix together the cream cheese, butter, garlic powder, and seasoned salt until smooth. Mix in the chicken and cheese until combined. Stir in the evaporated milk or heavy cream.
  • Take the crescent rolls out of their cans. Place about 2 tbsp. of the filling onto the larger end of each roll. Roll up and seal the mixture in by pinching the dough closed. Place seam side down in the prepared pan.
  • For the sauce: mix the cream of chicken soup, cheddar cheese, and evaporated milk or cream in a medium saucepan. Heat over medium heat, stirring frequently, smooth and warm. Pour evenly over the crescent rolls in the baking dish. 
  • Top with the remaining 1/2 cup grated cheese.
  • Bake 30 minutes until the dough is baked and the dish is bubbling.
  • Serve warm! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Cheesy Chicken Crescent Bake
Ahhh it just makes you feel warm and happy.

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