Chicken Wellington Casserole

Chicken Wellington Casserole

Jessica Weber 15

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


45 m {{adjustedServings}} servings 541 cals
Serving size has been adjusted!

Original recipe yields 2 servings



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

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  • Prep

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  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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  1. 15 Ratings


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 hal...

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...