Chicken Wellington Casserole

admin 24/04/20 Recipes


2 servings

Prep Time


Cook Time



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


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.


Calories: 541 kcal

Carbohydrates: 24.9 g

Cholesterol: 122 mg

Fat: 33.9 g

Fiber: 0.5 g

Protein: 31.7 g

Sodium: 806 mg

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