This chicken crescent casserole is a real family pleaser–and uses leftover chicken!

Another great recipe idea from my friend Maria from Maria’s Mixing Bowl.

I’ve tailored it slightly to my taste by using a different cheese and adding some additional flavorings to the filling, but I knew the minute I saw her version, I had to add it to my dinner rotation. Maria says her husband really devours this when she makes it and since she always has leftover rotisserie chicken, she makes it often.

Use your leftover chicken

I just made a roast chicken for my visiting sister and had plenty of breast meat left over, so I used that. I also used the cream of chicken soup, but I do think it would taste wonderful with a cream of mushroom substitution too, so that’s why I leave the choice up to you.

This is simple and very tasty. I served this with a green salad side and found that 2 of the chicken-filled crescents was enough to satisfy, but if you have big eaters, then this would serve only 2.

Watch The Video

Print Recipe Add to Recipe Box Go to Collections

Chicken Crescent Bake

This chicken crescent casserole is a real family pleaser–and uses leftover chicken!

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Chicken, Comfort Foods

Cuisine: American

Keyword: chicken recipe

Servings: 4

Calories: 596kcal

Author: Judith Hannemann

Ingredients

• 1 tube 8 count regular-sized crescent rolls
• 2 cups shredded cooked chicken
• 4 oz softened cream cheese
• 1 tsp instant minced onion
• 1/4 tsp garlic powder
• 1/2 tsp salt
• pinch of pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan or Romano cheese

SAUCE

• 1 10.75 oz can cream of chicken soup*
• 1 can soup can of milk use the empty soup can

Instructions

• *Cream of Mushroom may be substituted
• Preheat oven to 350 degrees F.
• Lightly spray a 11×7-inch rectangular baker.
• In a medium bowl, mix together the chicken, cream cheese, instant minced onion, garlic powder, salt, pepper and mozzarella. Set aside.
• In another bowl, mix the soup with the milk, stirring the milk in gradually so it’s smooth.
• Separate the crescent dough into the 8 triangles. Place about 1/4 cup of the chicken mixture on the wide base of the crescent “triangle.” Roll up and seal completely–you roll these like you are making rolls, but also pinch the sides together so the filling is completely enclosed by the crescent dough.
• Place chicken-filled crescents in the pan making 2 rows with 4 crescents in each row–leave space on all sides for the sauce.
• Pour sauce around the crescents, avoiding covering the dough with the sauce or they will not brown and will be soggy!
• Sprinkle crescent tops with the grated Parmesan or Romano cheese.
• Bake for 30-35 minutes or until tops are nicely browned.

Nutrition

Serving: 1person | Calories: 596kcal | Carbohydrates: 31g | Protein: 32g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 117mg | Sodium: 1685mg | Potassium: 278mg | Fiber: 1g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 3mg

Chicken Crescent Bake

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Chicken Crescent Bake appeared first on The Midnight Baker.

Easy as pie.  Goes together in minutes.

Again was looking through my mother’s old cookbooks.

This was a Pillsbury Grand National winner back maybe 50 years ago and was called “Apple Pie ’63.”  The original of course, started with a made-from-scratch pie crust, filling and caramel sauce.

I wanted to see if I could make this and update it to something so easy it could be literally tossed together in a couple of minutes.  So, I took a chance because I have a few rolls of refrigerated large crescent rolls, I always have a couple of cans of assorted pie filling and caramel sauce.  Of course cream cheese or neufchatel is always on hand.

The result was a success.  This tastes great and it’s such little work, you will make this often.

Print Recipe Add to Recipe Box Go to Collections

Caramel Apple Pie Bars

Caramel apple pie bars are the EASY way to make apple pie! With a crescent roll crust, there's no fuss.

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: desserts

Cuisine: American

Keyword: apple pie bars, caramel apple pie, easy dessert recipes

Servings: 12

Calories: 219kcal

Author: Judith Hannemann

Ingredients

• 10.1 oz refrigerated crescent rolls
• 20 oz apple pie filling
• 1/2 cup caramel sauce
• 1/4 cup chopped walnuts
• 4 oz cream cheese softened
• 1 egg yolk
• 3 tbsp sugar

Instructions

• Line a small (inside approx 13 x 9) baking sheet (jelly roll pan) with parchment.
• Open crescent rolls and unroll both rectangles, placing side by side on parchment so they form a large rectangle that will almost cover the bottom of the baking sheet. Seal the perforations well and press to fit the bottom of the pan as best you can.
• Spoon apple pie filling on top of crescent roll crust, spreading it well to cover.
• Spoon caramel sauce in diagonal lines across the top of the apple, spacing each strip of caramel about 2-3 inches apart.
• In a small bowl, beat the cream cheese, egg yolk and sugar until smooth. Pour cream cheese mixture in diagonal lines in between the caramel lines.
• Sprinkle the caramel lines with chopped walnuts.
• Bake at 375 degrees F for 30-35 minutes or until crust is golden and cream cheese stripes are beginning to brown and are slightly puffy.
• Remove from oven and cool. May be served warm or chilled. Store any leftover covered in refrigerator.
• Makes 12 servings.

Nutrition

Serving: 1slice | Calories: 219kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 274mg | Potassium: 53mg | Fiber: 1g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Caramel Apple Pie Bars

Caramel Apple Pie Bars

The post Caramel Apple Pie Bars appeared first on The Midnight Baker.