TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 piece: 471 calories, 32g fat (15g saturated fat), 88mg cholesterol, 786mg sodium, 24g carbohydrate (5g sugars, 0 fiber), 19g protein.


  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.
Originally published as Chicken Wellington Casserole in Cooking for One or Two Cookbook 2003, p164

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sailorbob User ID: 2833964 84786
Reviewed Sep. 4, 2009

"for heathermoore:I have several family members who hate mushrooms. I will substitute each one's favorite vegetable, slightly undercooked."

heathermoore User ID: 3446824 155902
Reviewed Nov. 16, 2008

"Could you substitute the mushrooms for anything? My husband won't touch mushrooms but loves chicken....."

dcs0102 User ID: 1199572 68246
Reviewed Aug. 9, 2008

"This was SO good. My boyfriend loved it too and said it was a keeper!! I used reduced fat cream cheese and canned mushrooms. it tasted delicious!!!"

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