CHICKEN ROLLUPS

INGREDIENTS:

• 2 (8-oz) cans refrigerated crescent rolls
• 1 (10-3/4 oz) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese
• 1/2 cup milk
• 4-oz cream cheese, room temperature
• 2 Tbsp butter, room temperature
• 1/2 tsp garlic powder
• 1 tsp minced onion flakes
• 2 cups chopped cooked chicken
• 1/2 cup finely grated cheddar cheese
• 1/2 tsp seasoning salt
• 1/4 tsp ground black pepper (or to taste)
• 2 Tbsp milk
• 1 cup grated cheddar cheese

INSTRUCTIONS:

1. Set oven to 350°F. Spray a 9×13 dish with cooking spray. Set aside.
2. Mix together 1/2 cup milk, 3/4 cup cheddar cheese and undiluted chicken soup. Set aside.
3. Mix together cream cheese and butter until very smooth. Stir in garlic powder. Add the chopped chicken, onion flakes, 1/2 cup cheddar cheese, seasoning salt, pepper and 2 Tbsp milk.
4. Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of of each crescent triangle, then roll up starting at the thicker end.
5. Drizzle a small amount of soup mixture on the bottom of the dish. Place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
6. Drizzle the remaining sauce on top and sprinkle with remaining 1 cup cheese.
7. Bake uncovered for 30 to 35 minutes.

This article and recipe adapted from this site