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1
Set oven to 350u00b0F.
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2
Butter a casserole dish (any size to hold crescent rolls).
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3
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
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4
Heat just until the cheese melts (do not boil).
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5
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
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6
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
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7
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
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8
Season with seasoned salt or white and black pepper to taste.
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9
Unroll the crescent rolls.
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10
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
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11
Drizzle a small amount of soup mixture on the bottom of the dish.
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12
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
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13
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
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14
Bake for about 30 minutes.
