Cheesy Chicken Croissant Casserole

Turn oven on to 350 F. Spray a 9×13 baking dish with cooking spray and set aside.

In a saucepan mix half-and-half, 3/4 cup grated cheese and cream of chicken soup. Season with black pepper. Heat until just the cheese melts but do not bring to a boil. Remove from heat and set aside.

In another bowl mix the soft cream cheese, butter and garlic powder together until very smooth. Add in the chopped chicken, onion and cheddar cheese; mix until well combined. Add in 2 tablesppons of mayonnaise and continue to mix until well combined. Season with seasoned salt and black pepper to taste.

Unroll croissant rolls and place 1 heaping tablespoon of the chicken mixture on the end of each triangle. Then roll it up, rolling the dough around the filling.

Drizzle a small amount of sauce mixture into the bottom of your baking dish. Place the croissant rolls seam-side down on top of the sauce mixture.

Drizzle remaining sauce on top and sprinkle with 1 cup of grated cheddar cheese. Bake for 30 minutes or until top is brown and bubbly.

Serves 8.