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Mushroom Chicken Blobs

diced chicken and mushrooms, onions, roasted red peppers and cream cheese, loaded inside canned crescent rolls.... pure comfort food

Course Main Course
Cuisine American
Keyword chicken blobs, comfort food, crescent rolls filled with cream cheese and chicken
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people

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

  1. Preheat oven to 350F

  2. 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.

  3. Mix together the cream cheese and butter.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Bake 30-35 minutes until the rolls have browned.