Chicken Wellington Casserole Recipe - Allrecipes.com
Chicken Wellington Casserole Recipe
  • READY IN 45 mins

Chicken Wellington Casserole

Recipe by  

"These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
  3. Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
  4. Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
  5. Bake in preheated oven until golden brown, about 20 minutes.
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Reviews More Reviews

Jan 05, 2013

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.

 
Dec 18, 2012

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!

 

11 Ratings

Jan 26, 2013

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...

 
Aug 10, 2012

A huge hit with my family and friends!

 
Jun 30, 2014

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.

 
Oct 10, 2013

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.

 
Mar 31, 2013

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.

 
Feb 25, 2013

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.

 

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Nutrition

  • Calories
  • 541 kcal
  • 27%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 806 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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