Creamy Italian Chicken Crescent Bake

The secret to this crazy-good casserole is a two-ingredient sun-dried tomato sauce topper. MORE+ LESS-

1/2

cup shredded Parmesan cheese

tablespoon chopped fresh basil leaves

cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet

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

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1

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
2

In small bowl, mix Parmesan cheese and basil until well blended. Set aside.
3

Unroll 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.
4

Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
5

Meanwhile, 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.
6

Spoon warm sauce over crescent-wrapped chicken. Serve immediately.

Baking this crescent-wrapped chicken without sauce ensures that the crescents and chicken are fully baked.
Serve with a fresh Caesar salad for a complete meal.
Top with extra basil for a hit of freshness.