Chicken Wellington Casserole recipe

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Ingredients

2 teaspoons butter
2 skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
½ cup sliced fresh mushrooms
1 tablespoon chopped green onion
⅛ teaspoon salt
1 pinch ground black pepper
1 (4 ounce) package refrigerated crescent rolls

Nutrition Info

541 calories
carbohydrate: 24.9 g
cholesterol: 122.1 mg
fat: 33.9 g
fiber: 0.5 g
protein: 31.7 g
saturatedFat: 15.7 g
servingSize: -
sodium: 805.9 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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

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