Chicken Roll-Ups

Another Pinterest recipe that we tried and enjoyed!

• 2 (8 oz.) cans of Refrigerated Crescent Dinner Rolls 
• 1 (10 3/4 oz.) can Cream of Chicken Soup, undiluted
• 3/4 cup grated cheese
• 1/2 cup milk
• 4 oz. cream cheese (very soft)
• 2 T. butter
• 1/2 - 1 tsp. garlic powder 
• 1 tsp minced onion flakes
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups)
• 1/2 - 3/4 cup finely grated cheddar cheese
• 1/2 tsp. seasoning salt
• 1/2 tsp. ground black pepper
• 2 T. milk
• 1 - 2 c. grated cheddar cheese (for topping) 

Set oven to 350 degrees.  Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 c. cheese and undiluted chicken soup (can season with black pepper if desired). 

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.  Add in the chopped chicken, onion and cheddar cheese; mix well until combined.  Add in 2 T. milk; mix to combine (add in a little more if the mixture seems too dry).  Season with season salt and pepper to taste.  Unroll the crescent rolls.  Place 1 heaping tablespoon chicken mixture (or a little more) 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.

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. Bake for about 30 minutes.