Baked Chicken Cheese Filled Rolls

Oh boy, do I have a recipe to add to your weekly dinner plans! If you plan that far ahead, that is. But seriously, check out the ingredients, put them on your grocery list and give this easy chicken dish a shot. No one will be disappointed. I'm sure.

My mom and pickiest eater in the fam, my 14 year old sister came over to try out this meal for dinner She even liked it, which made my mom quite excited to be able to add a new recipe to mix up dinners with.

Not surprisingly, I found this recipe on Pinterest. (Maybe my blog should be re-titled to "Made from Pinterest.") Anyways, it was originally posted by Steph from Plain Chicken. I just realized that this is the same blog that posted the recipe I based my super addicting Bacon Ranch Cheese Pull Apart on. Hmmm. She sure knows how to please. I will be scoping out the rest of her site, instead of waiting til one of her other surely delectable recipes pops up on my pinterest feed.

Here's the recipe Steph adapted from recipezaar.com:

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese, very soft (fat free or less fat work fine)
2 tablespoons butter, very soft but not melted
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
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). Set aside.

To prepare 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 seasoning 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 soup sauce on top (you don't have to use the full amount, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30-35 minutes.

I edited the directions, as I found them a little scattered. You could totally prepare the filling the night before, so come dinner time, assembly is all that is required.

I took leftovers to work the next day and it tasted just as yummy, if not better (maybe I was just super hungry) than the first night. Who can deny cheese and bread? Not me.