Cheesy Chicken Casserole
Plan ahead week night dinner. Keeps in the refrigerator for a 3-4 days. Freezes easily.
Ingredients
- 4 Chicken Thighs Cubed
- 24 oz Can of Cream of Mushroom /or Chicken Soup
- 2 Croissant Roll packages
- 1 Medium large Potato Yukon Golds work great, small dice cut
- Onion Add to taste
- Garlic Add to taste
- Carrots Add to taste
- Sweet Peas Add to taste
- Broccoli To Taste
- 2 cups Favorite Cheese or a blend of Cheeses
- Favorite House Seasoning
- pinch Salt & Pepper
Instructions
- First step, using your first roll of Croissant dough, layout to cover the bottom of your casserole dish. No need to spray with non-stick spray. The dough has enough butter to insure no sticking.
- Next cover the bottom of your casserole dish with cubed chicken thighs, or whichever part of the chicken you enjoy best.
- Add Onion, carrots, garlic, sweet peas, broccoli, potatoes (Add to taste)
- Add a nice layer of cheese
- Next, add a generous layer of cream of mushroom /or cream of chicken soup
- Next cover with more cheese
- Add your last roll of croissant dough to the top then cover nicely with another layer of cheese
- Sprinkle the top of the croissant dough with your favorite house seasoning, I like using creole seasoning.
- Pinch of Salt and Pepper
- Cover and refrigerate for 20 minutes before cooking, or wrap and store for dinner one day this week.
- Bake at 375 until chicken is cooked through and the croissant dough is cooked. Likely 25-35 minutes. Keep an eye on it.