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Chicken Wellington Casserole

Chicken Wellington Casserole

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Jessica

Jessica

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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

Renay
9

Renay

1/5/2013

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.

Michele McCormick
5

Michele McCormick

12/18/2012

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!

chef B
2

chef B

1/26/2013

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...

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