Cheesy Chicken Croissant Casserole

• 1/2 cups Half-and-half
• 3/4 cups Grated Cheddar Cheese
• 1 can Cream Of Chicken Soup (10.5 Oz Can)
• Black Pepper To Taste
• 4 ounces, weight Cream Cheese (Very Soft)
• 4 Tablespoons Butter, Very Soft
• 1 teaspoon Garlic Powder
• 3 Large Uncooked Boneless Skinless Chicken Breasts, Finely Chopped
• 13 cups Onion, finely chopped
• 3/4 cups Finely Grated Cheddar Cheese
• 2 Tablespoons Mayonnaise
• 1/2 teaspoons Seasoning Salt
• 1/2 teaspoons Ground Black Pepper
• 1 can Big And Flaky Croissant Rolls (12 Oz Can)
• 1 cup Finely Shredded Cheddar Cheese

1. Turn oven on to 350 F. Spray a 9x13 baking dish with cooking spray and set aside.
2. In a saucepan mix half-and-half, 3/4 cup grated cheese and cream of chicken soup.
3. Season with black pepper.
4. Heat until just the cheese melts but do not bring to a boil.
5. Remove from heat and set aside.
6. In another bowl mix the soft cream cheese, butter and garlic powder together until very smooth.
7. Add in the chopped chicken, onion and cheddar cheese; mix until well combined.
8. Add in 2 tablesppons of mayonnaise and continue to mix until well combined.
9. Season with seasoned salt and black pepper to taste.
10. Unroll croissant rolls and place 1 heaping tablespoon of the chicken mixture on the end of each triangle.
11. Then roll it up, rolling the dough around the filling.
12. Drizzle a small amount of sauce mixture into the bottom of your baking dish.
13. Place the croissant rolls seam-side down on top of the sauce mixture.
14. Drizzle remaining sauce on top and sprinkle with 1 cup of grated cheddar cheese.
15. Bake for 30 minutes or until top is brown and bubbly.
16. Serves 8.

cheddar cheese, cream of chicken soup, black pepper, weight cream cheese, butter, garlic, chicken breasts, onion, cheddar cheese, mayonnaise, salt, ground black pepper, croissant rolls, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-croissant-casserole/ (may not work)