Chicken Wellington Casserole

Name: Chicken Wellington Casserole
Total time: 45
Yield: 2
Ingredients: 2 teaspoons butter; 2 skinless, boneless chicken breast halves; 1 (3 ounce) package cream cheese, softened; ½ cup sliced fresh mushrooms; 1 tablespoon chopped green onion; ⅛ teaspoon salt; 1 pinch ground black pepper; 1 (4 ounce) package refrigerated crescent rolls

Recipe by Jessica Weber from allrecipes.com

Dinner 45 Mins.

Ingredients

2 servings

•

2 teaspoons butter
•

2 skinless, boneless chicken breast halves
•

1 (3 ounce) package cream cheese, softened
•

½ cup sliced fresh mushrooms

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1 tablespoon chopped green onion
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⅛ teaspoon salt
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1 pinch ground black pepper
•

1 (4 ounce) package refrigerated crescent rolls

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
Bake in preheated oven until golden brown, about 20 minutes.