Chicken, Bacon & Asparagus Stuffed Crescent Bake
Crescent rolls filled with chicken, bacon and asparagus and baked in a creamy cheese sauce
Ingredients
- 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
Instructions
- 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.