Cheesy Chicken Crescent Bake

Ingredients
Filling

5 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1/2 teaspoon garlic powder
3/4 teaspoon seasoned salt
3 cups cooked, cubed chicken (or Rotisserie)
3/4 cup grated cheddar cheese
2 tablespoons heavy cream
2 (8- ounce/8 count) cans crescent rolls

Sauce

1 (10.75 ounce) can cream of chicken soup
3/4 cup grated cheddar cheese
1/2 cup heavy cream
1/2 teaspoon seasoned salt
1 cup grated cheddar cheese

href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sQfbVxv48WRyHxHUkgCUh-TAg9Qk-pLaUMqAzRhRt4k2OIXhyXN5e2Mv4oNApYOktqMr-JO5mOtqtYIxkSb1nr4rwPLFew1sddLoMA_1dt5fbKnxW8kIaN7JiAj031B2nbcjW2dVHquJ/s1600/ONE+POT+MUSHROOM+STROGANOFF+-+2019-03-14T074900.878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> Cheesy Chicken Crescent Bake

Instructions

Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
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