Croissant Chicken Casserole

This is another family favorite of ours. It's a variation of the Pampered Chef recipe Turkey Cranberry Wreath .

For our large family the wreath was impractical for us. We used to do the wreath until it no longer suited our family size. It was definitely fun and decorative. But again impractical.

So this is how we make our Croissant Chicken Casserole:

*Mind you we normally have our chicken pre cooked, chopped, and frozen for easy prep. If you don't have this step done then you'll need to cook and chop your chicken.*


2 pkg. refrigerated crescent rolls
1 C. Real mayonnaise (or enough to keep mixture moistened)
1T. honey
2T. mustard
½ tsp. coarsely ground pepper
4-5 large chicken breasts cooked & chopped (you can use leftover Turkey for this too)
3 stalks celery, minced (I use my food chopper, or food processor)
3 T. parsley
3/4C. craisins
2C. Favorite shredded cheese
½ C. walnuts, chopped finely

In a greased or lined 9x13 baking dish unroll one package of the crescent rolls. Don't worry about gaps, just make sure it's fairly flat and fully unrolled.

Chop/mince with either a hand food chopper or a food processor the chicken, celery, and the walnuts. Do each ingredient seperately and add them to a medium sized bowl.

Add the rest of the ingredients (except the crescent rolls) and mix well. If themixture seems too dry add a little more mayo.

Once everything is mixed well, spread it ontop of the layer of crescent rolls in the pan. Smooth out.

Unroll the second crescent rolls ontop of the mixture, again not worrying about the gaps.

Bake at 350º for 35-40 mins. Cool and serve.

Seriously there is always a demand for seconds. This is my husband's ultimate FAVORITE dish, as well as the kids.