Chicken Primavera Crescent Bake
Ingredients
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
Preparation
1
Preheat oven to 350°F. Place butter and cream cheese in a medium bowl to soften.
2
Stir mayonnaise into butter and cream cheese mixture until blended. Fold in chicken. Set aside.
3
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.
4
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.
5
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.
6
Remove foil. Bake for 10 more minutes, uncovered, or until the dish is bubbly. Serve.
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About
Chicken Primavera rolled up in crescent rolls and covered with a delicious layer of creamy vegetables, this crescent bake is not your average casserole!
Yield:
4
Added:
Friday, July 7, 2017 - 6:30am
