Chicken, Bacon & Asparagus Stuffed Crescent Bake
Crescent rolls filled with chicken, bacon and asparagus and baked in a creamy cheese sauce
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Poaching time 30 minutes mins
Course Main Course
- 1 lb boneless chicken
- 16 asparagus spears
- 8 slices bacon cooked and cut into pieces
- 1 can Cream of Chicken Soup
- 1/2 cup buttermilk
- 1 1/2 cups grated Asiago cheese divided
- 2 cups chicken broth
- 1 can 8 ct., crescent roll dough
- 1/3 cup mayonnaise
Place chicken in a sauce pan with broth to cover. Bring to boil, cover and remove pot from heat. Let chicken sit for 30 minutes. Drain and shred or chop.
Combine Cream of Chicken soup with buttermilk and 1 cup of Asigo cheese in a sauce pan. Heat and stir until cheese melts and sauce is smooth. Set aside.
Rinse asparagus and wrap in a towel. Microwave for 2 minutes on high. Unwrap immediately and place on a cutting board. Cut into 1 inch pieces.
Combine chicken, bacon, asparagus and just enough mayonnaise to bind.
Unroll crescent roll dough and separate into triangles.
Place 2 T or so of filling on short side of triangles and roll up. Place rolls into a greased 8 x 8 inch casserole dish. Place any remaining filling around rolls.
Pour sauce over chicken rolls and top with reserved 1/2 cup cheese.
Bake at 350 degrees for 30 minutes or until dough is cooked through.
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