♥ Stuffed Crescent Chicken & 5 Cheese Casserole ♥

♥ Stuffed Crescent Chicken & 5 Cheese Casserole ♥

Ingredients

1 can chunk chicken
1 can chunky chicken, broccoli, cheese & potato soup
2 cups frozen southern-style diced hash brown potatoes, thawed
1 1/4 cups milk
1 can diced tomatoes & green chilies, drained
1/2 cup green peppers
1/2 cup chopped cabbage
1 cup Mexican cheese
1 pouch of onion soup mix
1/4 teaspoon oregano parsley, basil, and Mrs. Dash Garlic & Herb
1 teaspoon minced garlic
1 can rotisserie chicken
1/2 of Mexican cheese
1 cup cream cheese
1/4 cup bacon bits
1/4 cup chopped onions
1/4 cup pinco de gallo
1 tablespoon chives
1/2 cup velveeta cheese (or generic brand)
8 slices of Monterey Jack cheese
1 can Pillsbury Crescent Rolls

Directions:

Heat oven to 350°F. 

In large bowl, combine all ingredients except for rotiserie chicken, shredded monterey jack cheese, Velveeta, 1/2 of Mexican cheese, cream cheese, bacon bits,  pinco de gallo, chives and rolls. Pour mixture into ungreased glass baking dish. Bake uncovered for 15-20 minutes.

In medium bowl, combine Velveeta & cream cheese.  
Separate dough into 8 triangles; place rotisserie chicken and spoon cheese mixture to wide end and roll. Place rolls, point down on potato mixture.

Bake for 20 to 25 minutes or until deep golden brown. Sprinkle rest of Mexican cheese, shredded monterey jack cheese, onion, pinco de gallo and bacon bits.  Bake additional 2-4 minutes or until cheese is melted.