chicken wellington casserole

Ingredients

• Servings: 2
• 2 teaspoons butter
• 2 skinless, boneless chicken breast halves
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup sliced fresh mushrooms
• 1 tablespoon chopped green onion
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1 (4 ounce) package refrigerated crescent rolls

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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 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.