Chicken Wellington Casserole Recipe

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Chicken Wellington Casserole Recipe

Read Reviews
3 4 2
Publisher Photo
A friend shared this recipe after I got married, and it's been my husband's favorite ever since. — Jennifer Hassen, Tecumseh, Oklahoma
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

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

  • 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
  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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Reviews forChicken Wellington Casserole

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harveena User ID: 361795 261075
Reviewed Feb. 9, 2017

"I followed the recipe exactly, the cream cheese was stilled in gobs there was no "spooning" over the chicken. As quickly result it wasn't very good. Well not be making again. This is the first time a TOH recipe disappointed."

MY REVIEW
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."

MY REVIEW
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....."

MY REVIEW
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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