Years ago a friend served me chicken blobs. Delicious – just diced cooked chicken, cream cheese and canned crescent rolls. For some reason they popped into my mind the other day, and I decided to makeover the recipe, adding some punched up flavors and making a casserole rather than individual blobs.
To add flavor to the filling, I decided to caramelized some onions, roasted red peppers, and oyster mushrooms; any kind of mushrooms will work, form white button mushrooms to hen of the woods. I wanted the mushrooms to come through the most, and some color from the roasted red pepper. Or a combination of different mushrooms.
Additionally a little butter, onion and garlic powder, and finally some grated smoked mozzarella pump up the filling.
I wanted a “gravy”for the blobs to sit in and soak up flavor and then a little more over the top of them. I used cream of mushroom soup to make “gravy” to compliment the filling, diluted with some cream, and some cheddar to melt into it as well. And cheese…..lots of cheese. The rest of the cheddar goes on top. If you prefer a different cheese, or a combination of cheeses, go for it. More smoked cheese would be nice, even some grated Parmesan for that salty, savory taste.
There is no attempt here to be clean and healthy food! This is pure comfort food, great for a cold winter evening. Bake altogether in one large casserole dish, or make 4 individual servings in an au gratin dish. Bake long enough so the the visible rolls have browned and cooked through.
Mushroom Chicken Blobs
diced chicken and mushrooms, onions, roasted red peppers and cream cheese, loaded inside canned crescent rolls…. pure comfort food
Ingredients
- 2 8 oz cans of crescent rolls
- 1 14 oz can cream of mushroom soup
- 1/2 cup heavy (whipping) cream
- 1 small onion, cut in 1/4" dice
- 1/2 roasted red pepper, diced into 1/4" dice
- 4 oz mushrooms, cut in 1/2" dice any kind of mushroom, or a blend
- 1 tbsp olive or vegetable oil
- 1 8 oz block of cream cheese
- 4 tbsp butter, softened
- 1 tsp garlic powder or granulated garlic
- 1 tsp onion powder
- 1/2 cup grated smoked mozzarella
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large chicken breasts, or left over chicken, cut in 3/4" cubes
- 1 1/2 cups grated cheddar cheese
Instructions
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Preheat oven to 350F
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Whisk together the soup and cream. Place enough in your casserole dish to have a layer 1/4" thick – just enough to coat the pan well. Cover with 1/2 the grated cheddar cheese. Set the remaining soup aside for later.
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Mix together the cream cheese and butter.
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In pan over medium-low heat, with 1 tbsp oil, start to caramelize the onions and roasted red pepper. Once the onion softens, add the mushrooms. Cook for 10-15 minutes, stirring occasionally.
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While the vegetables cook, add the garlic and onion powder to the cream cheese mix, then the salt, pepper and smoked mozzarella. Stir just to combine. Then fold in the chicken.
When the onions and peppers have cooked, cool slightly, then stir into the cream cheese – chicken mix.
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Open the crescent rolls, and pinch the edges together of 2 to make a rectangle, so 4 squares per can. Using a little flour on a board, and a rolling pin, roll out slightly. Place 1/2" cup of the chicken filling in the middle and bring the points together on top, sealing the 4 edges.
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Place each blob in the dish on top of the soup mix. To make 4 individual servings, place 2 blobs in each small casserole or au gratin dish. Add 1-2 tbsp of the set aside mushroom soup mix over each blob. Too mush will make the rolls soggy. Sprinkle over the rest of the cheddar cheese.
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Bake 30-35 minutes until the rolls have browned.
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