Chicken Wellington Casserole
2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8 teaspoon salt
1 (4 ounce) package refrigerated crescent rolls
In a skillet, cook chicken in butter 3-4 minutes on
each side. Place chicken in a greased 3-cup baking dish.
In a bowl, combine cream cheese, mushrooms, onion, salt
and pepper. Spoon over chicken. Unroll dough into one long
rectangle; seal seams and perforations. If necessary, trim
dough to fit top of dish and patch together by overlapping
edges. Pinch edges to seal. Place over filling. Bake,
uncovered, at 350 degrees F for 20 minutes or until heated
Recipe source: 1Recipes_galore2007 yahoo group, submitted by Cathy.
PEG'S NOTE: I used an 8-oz. package of crescent rolls instead of the 4-oz. size. It fit better over the dish that I used which was an 8-inch baking dish.
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