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Crescent-Topped Italian Chicken Casserole

Prep 25 min
Total 1 hr 5 min
Ingredients 9
Servings 4

Baked cheesy pesto chicken breasts and rich pasta sauce underneath a blanket of buttery garlic crescents for a comforting casserole that even the pickiest eaters will love. MORE+ LESS-

By Pillsbury Kitchens

May 23, 2017

Make with

Pillsbury Crescents

Ingredients

1 1/2

cups Muir Glen™ organic roasted garlic pasta sauce

boneless skinless chicken breasts (about 1 1/2 lb)

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

cup refrigerated basil pesto

slices provolone cheese (about 1 oz each)

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

tablespoons butter, melted

1/4

teaspoon garlic powder

Steps

Hide Images

1

Heat oven to 375°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread pasta sauce in baking dish.
2

Between pieces of plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick. Season both sides of chicken with salt and pepper; place on top of pasta sauce. Spread pesto on top of chicken. Top each with one slice Provolone cheese. Bake 15 minutes.
3

Meanwhile, unroll dough, and separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle into thirds. In small dish, mix melted butter and garlic powder.
4

Place crescent pieces on top of chicken breasts, brushing with melted butter mixture and overlapping pieces slightly. Bake 21 to 24 minutes or until crescent dough is deep golden brown and pasta sauce is bubbling.

Expert Tips

Serve with a green salad for a complete meal.
Try other varieties of Muir Glen™ organic pasta sauces, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 690
Calories from Fat: 350

% Daily Value

Total Fat: 39g; 61%
Saturated Fat 16g 79% Trans Fat 1/2g
Cholesterol: 145mg; 48%
Sodium: 1460mg; 61%
Potassium: 380mg; 11%
Total Carbohydrate: 32g; 11%
Dietary Fiber 2g 8% Sugars 9g
Protein: 52g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 30%; 30%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 1/2 Fat;