Chicken Crescent Roll Casserole

Tried another recipe I found on Pinterest that was pinned from www.plainchicken.com.  Second recipe I've tried from Pinterest this week!  My husband and I really liked this dish, my grown son thought it was so-so.  It is pretty rich, but good.   The recipe makes 14 rolls and I made the whole recipe so we could eat leftovers. I would cut the recipe in half if I didn't want leftovers.

This can be a quick weeknight meal if you make the chicken mixture ahead of time and just scoop and roll when you get home from work.  I didn't have time to take pics of my own, so I'm using the photos from Plain Chicken.

Chicken Crescent Roll Casserole

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls *I didn't use fat free*
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted *I didn't use fat free*
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) *I used cheddar*
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes *I used sauteed onions*
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 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

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 milk; 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 (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Enjoy!