Chicken Wellington Casserole Recipe

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A friend shared this recipe after I got married, and it's been my husband's favorite ever since.

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Chicken Wellington Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

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

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.
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.

Nutritional Facts 1 serving (1 piece) equals 471 calories, 32 g fat (15 g saturated fat), 88 mg cholesterol, 786 mg sodium, 24 g carbohydrate, trace fiber, 19 g protein.

Originally published as Chicken Wellington Casserole in Cooking for One or Two Cookbook , p164