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Kay's Chicken Crescent Casserole

There are many chicken crescent roll casserole recipes online, and I admit I used them to create mine.  This makes a wonderful dinner with a side salad or some steamed vegetables. 
 

1 can Big and Flaky Crescent Rolls (8 count)
Filling:
2 cups shredded cooked chicken (2 leftover breasts or 3 thighs are perfect)
4 ounces of cream cheese, softened
¾ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese (not the green shaker can kind)
1 Tablespoon Dijon mustard
½ Tablespoon garlic power
1 Tablespoon parsley flakes
½ teaspoon pepper
Sauce:
1 can of cream of chicken or cream of mushroom soup
¾ cup milk
3 Tablespoons sour cream
a dash of garlic powder
a dash of pepper
¼ cup Parmesan cheese for topping


Preheat oven to 350 degrees.  Spray 9x12 oblong casserole dish with cooking spray.  Separate crescent rolls into triangle on a long tray or cutting/prep board.  In a large bowl, combine all filling ingredients with a hand mixer, mixing for about 2-3 minutes or until combined well.   Using a large spoon, place a dollop of chicken filling on the wide base of the crescent “triangle.” Roll up and seal completely–you roll these like you are making rolls, but also pinch the sides together so the filling is completely enclosed by the crescent dough. Place chicken-filled crescents in the pan making 2 rows with 4 crescents in each row–leave space on all sides for the sauce. In another bowl, mix all ingredients of sauce, but cheese.  Pour sauce around the crescents, avoiding covering the dough with the sauce or they will not brown and will be soggy! But don’t worry if a little gets on them.   Sprinkle with Parmesan cheese and bake for 40 minutes or until the tops are nicely browned.


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