I found these online and had to try them. I of course filled the casserole to the max to get as many as I could in the 9x13. Big mistake. Need to space them out a little bit and they will cook and not be doughy. It was AMAZING reheated for lunch the next day and you never knew I had under cooked it to begin with :)
Chicken Bundles
2 (8 ounce) cans crescent rolls
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup grated cheddar cheese
1/2 cup heavy whipping cream
FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1/3 cup onion, finely chopped
2 large cooked chicken breasts, finely chopped (or about 2 cups)
1/2-3/4 cup grated cheddar cheese
1/2 teaspoon seasoning salt
2 teaspoon heavy whipping cream
1or 2 cup grated cheddar cheese (for topping)
DIRECTIONS
Preheat oven to 350 degrees
Grease 9x13 casserole dish
FOR THE FILLING: In a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion, seasoned salt and cheddar cheese; mix well until combined. Add in 2 tablespoons whipping cream and mix to combine (add in a little more if the mixture seems too dry).
Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. (Make sure you leave space between the bundles and that they are not touching) Drizzle the remaining sauce on top and sprinkle with 1 cup (or more) grated cheese. Bake for about 30 minutes.
It was a wonderful, warm dinner and I made it in no time. I pulled the chicken I had precooked and diced in 2 cup containers from the freezer and defrosted in the microwave while the sauce was cooking. It was fast and my kids LOVED it. My son was thrilled to find no "nunions" (onions) in it.
Enjoy!!!!
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