Description
Chicken Primavera rolled up in crescent rolls and covered with a delicious layer of creamy vegetables, this crescent bake is not your average casserole!
Ingredients
Scale
- 4 tablespoons unsalted butter, cut into pieces
- 4 ounces fat-free cream cheese
- 1/4 cup reduced fat mayonnaise
- 2 cups shredded chicken
- 1 (10.5-oz) can condensed cream of chicken soup or 1 1/2 cups homemade cream of chicken soup
- 1/2 cup milk (or half-and-half)
- 1 (8-oz) can crescent rolls
- 1 red bell pepper, diced
- 8 ounces asparagus, top trimmed and diced
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Place butter and cream cheese in a medium bowl to soften.
- Stir mayonnaise into butter and cream cheese mixture until blended. Fold in chicken. Set aside.
- Combine cream of chicken soup and milk in another medium bowl. Pour 1/2 cup the soup mixture at the bottom of a 13×9-inch baking dish.
- Unroll and separate crescent rolls on a flat work surface or a large cutting board. Place 1/3 cup chicken mixture on the wide end of each crescent roll, then roll it over the filling; place rolls in the baking dish, seam side down, leaving some room in between each roll. Repeat with the remaining rolls and the chicken mixture.
- Stir the prepared vegetables in the remaining soup mixture; pour over rolls and top with cheddar cheese. Cover with foil and bake for 25 minutes.
- Remove foil. Bake for 10 more minutes, uncovered, or until the dish is bubbly. Serve.
Notes
- You could also use an 8×8-inch baking dish as pictured in this recipe. However, it’d be pretty full. It’s recommended to use a bigger baking dish and keep some distance between each crescent roll.
- You can assemble the casserole the night before and store it in the fridge until ready to bake.
Nutrition
- Serving Size: 1
- Calories: 720
- Sugar: 9.7g
- Sodium: 1155mg
- Fat: 41.1g
- Saturated Fat: 21.9g
- Carbohydrates: 48.8g
- Fiber: 4.6g
- Protein: 40.8g
- Cholesterol: 153mg