The secret to this crazy-good casserole is a two-ingredient sun-dried tomato sauce topper.
Creamy Italian Chicken Crescent Bake
- Prep Time 20 min
- Total 50 min
- Ingredients 8
- Servings 4
Ingredients
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh basil leaves
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 8 chicken tenderloins (about 3/4 lb)
- 1 1/2 cups heavy whipping cream
- 1/3 cup julienned sun-dried tomatoes in oil, drained
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Instructions
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Step1Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
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Step2In small bowl, mix Parmesan cheese and basil until well blended. Set aside.
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Step3Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture.
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Step4Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
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Step5Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm.
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Step6Spoon warm sauce over crescent-wrapped chicken. Serve immediately.
Nutrition
670
Calories
48g
Total Fat
31g
Protein
31g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 670
- Calories from Fat
- 430
- Total Fat
- 48g
- 73%
- Saturated Fat
- 26g
- 130%
- Trans Fat
- 1 1/2g
- Cholesterol
- 185mg
- 62%
- Sodium
- 1030mg
- 43%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 8%
- 8%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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