Sous Chef Spooky


Behind every good chef is a great sous chef, right?  I always have company beside my “prep bar”.  She sits patiently on my stool that I use when my feet begin to hurt.  My only problem is finding the gumption to kick her off 😦

In honor of my feline sous chef, I offer you a recipe shared with me (and the rest of the world) by another cat loving chef named KITTENCAL.  We love this homey chicken casserole!


Kittencal’s Chicken Crescent Roll Casserole


Servings: 8

  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese (or any cheese of choice)
  • 1/2 cup  whipping cream


  • 4 ounces cream cheese (very soft)
  • 4 tablespoons butter (very soft but not melted)
  • 1/2-1 teaspoon garlic powder (optional)
  • 1/3 cup onion, finely chopped (can use green onions)
  • 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2-3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
  • 1 -2 cup grated cheddar cheese (for topping)
  • Set oven to 350°F.
  • 2 Butter a casserole dish (any size to hold crescent rolls).
  • 3 In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
  • 4 Heat just until the cheese melts (do not boil).
  • 5 For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  • 6 Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
  • 7 Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  • 8 Season with seasoned salt or white and black pepper to taste.
  • 9 Unroll the crescent rolls.
  • 10 Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  • 11 Drizzle a small amount of soup mixture on the bottom of the dish.
  • 12 Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  • 13 Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  • 14 Bake for about 30 minutes.