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Chicken Primavera Croissant Bake
Recipes
Chicken Primavera Croissant Bake
8 servings
50 minutes total (Active 15 minutes)

Ingredients

  • 4 tablespoons unsalted butter
  • 4 oz fat-free cream cheese spread
  • 1 Deli rotisserie chicken
  • ¼ cup reduced-fat mayonnaise
  • 1 (10.75-oz) can condensed cream of chicken soup with herbs
  • ½ cup half-and-half (or milk)
  • 1 (8-oz) can reduced-fat crescent rolls
  • 1 bag frozen primavera vegetables (red peppers, asparagus, peas, carrots), 10–12 oz
  • 7 oz shredded fat-free Cheddar cheese
  • Aluminum foil

Prep

    • Preheat oven to 350°F. Cut butter into pieces, then place in medium bowl with cream cheese to soften.
    • Remove chicken from bones; shred chicken (about 2 cups).

Steps

    1. Stir mayonnaise into cream cheese and butter until blended; fold in chicken, leaving large shreds. Combine soup and half-and-half in second bowl; pour ½ cup soup mixture in bottom of 13- x 9-inch baking dish.
    2. Unroll and separate crescent rolls; place on work surface. Place ⅓ cup chicken mixture on widest end of each crescent roll, then roll dough over filling; place rolls, seam side down, in baking dish. Repeat with remaining rolls and chicken mixture.
    3. Stir vegetables (and any extra chicken filling) into remaining soup mixture; pour over rolls. Top with cheese and cover with foil; bake 25 minutes.
    4. Remove foil; bake (uncovered) 10 more minutes or until hot and bubbly. Serve. (Makes 8 servings.)

Amount per ⅛ recipe serving: Calories 360, Total Fat 21g, Sat Fat 9g, Trans Fat 0g, Chol 65mg, Sodium 1010mg, Total Carb 21g, Fiber 1g, Sugars 5g, Protein 22g, Calc 30%, Vitamin A 30%, Vitamin C 15%, Iron 6%