Recipe by Jessica
"These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion."
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skinless, boneless chicken breast halves
1 (3 ounce) package
cream cheese, softened
sliced fresh mushrooms
chopped green onion
ground black pepper
1 (4 ounce) package
refrigerated crescent rolls
I used 1 chicken breast that I seasoned with garlic, pepper and onion powder. canned mushrooms, (that's all I had), 4oz cream cheese (only had an 8 oz block and it was easier to just cut in half), and an 8 oz can of crescent rolls. I prepared the "pockets" in several different ways, but found the easiest was to use 2 crescent rolls together flattened slightly into a rectangle, add the mixture along the edge of one of the longer sides, roll up and make sure seams and ends are sealed and bake for 20 minutes. My husband loved it, but I thought it was missing a little something (might add a dash of hot sauce next time). Thanks for the recipe, will be making it again.
These were fabulous, my family was begging for more!! What a hit, the only change I made was not adding mushrooms because my family doesnt like them. I will make these again and again!
I made this recipe the other night for my family! It was a huge hit! Everyone loved it! I used leftover rotisserie chicken for it and it was delicious! I doubled the recipe because I had so much chicken and it worked perfectly. I also used two crescent rolls sealed together in a rectangle shape. Made pockets about the size of an orange. Because I doubled the recipe, I ended up using 3 tubes of crescent rolls. I think it made about 12 of them. It was great, but I think next time I might make some cream of mushroom soup or something to put over the top. Just the slightest bit dry...
A huge hit with my family and friends!
I thought this was a good recipe but I also added a few things along the way. I put in WAY more onion than it said to but we like onion. I also added some Italian seasoning, garlic, and lemon juice.
This recipe is very hands on and takes quite a bit of time but the result is delicious and worth it.
AWESOME LOVED IT AND MY CHILDREN HAVE REQUESTED IT EVEN MY OLDEST WENT OUT AND BOUGHT THE INGREDIENTS SO I COULD MAKE IT FOR HIM. MY CHILDREN CLEANED THERE PLATES AND STILL ASKED FOR MORE WOO HOO.
I've made this more than once. The flavor is delicious and they are great to take in a lunch. I've had them as leftovers and they're just fine.
Husband really liked it. I modified it to include green peppers and onions since I had them on hand. I combined milk and cream of chicken soup so the top wouldn't dry out. I served over white rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Wellington Casserole
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 305
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