Chicken Wellington Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A friend shared this recipe after I got married, and it's been my husband's favorite ever since. Ingredients:
2 boneless skinless chicken breast halves |
2 teaspoons butter |
1 package (3 ounces) cream cheese, softened |
1/2 cup sliced fresh mushrooms |
1 tablespoon chopped green onion |
1/8 teaspoon salt |
dash pepper |
1 tube (4 ounces) refrigerated crescent rolls |
Directions:
1. In a large skillet, cook chicken in butter 3-4 minutes on each side or until meat juices run clear. Place chicken in a greased 3-cup baking dish. Meanwhile, in a large bowl, combine the cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken.
2. 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° for 20 minutes or until heated through. Yield: 2 servings.
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