tablespoons unsalted butter, divided tablespoons all-purpose flour cup heavy cream teaspoon Creole seasoning, such as Tony Chachere’s ounces cream cheese, softened cup diced cooked chicken breast tablespoon minced onion tablespoons chopped pimentos cups shredded cheddar cheese, divided cans of refrigerated crescent rolls Salt and pepper to taste
Preheat the oven to 350 degrees. Melt three tablespoons of the butter in a saucepan over medium heat.
Whisk in the flour and cook for two minutes. Reduce the heat to medium low. Slowly stir in the heavy cream. Bring the cream to a simmer and continue to cook until the cream begins to thicken. Remove the sauce from the heat and season with the Creole Seasoning.
Melt the remaining butter. Whip the butter and the cream cheese together.
Add the diced chicken breast, onion, pimentos and one cup of the shredded cheddar. Stir together until the mixture is evenly combined.
Unroll the crescent roll dough and separate the triangles along the perforations. Place about one tablespoon of the chicken filling along the wide edge of each triangle. Carefully roll the crescent rolls up around the filling.
Spread the sauce into the bottom of a 9 x 13 x 2-inch casserole dish. Arrange the stuffed crescent rolls over the sauce.
Bake for 15 minutes. Top the crescent rolls with the remainder of the cheese. Bake for an additional 10 minutes until the crescent rolls are brown and the cheese is melted.
161 kcal per serving
.8 g per serving
4.8 g per serving