Chicken Asparagus Croissant Bake

This is one of those cozy, crowd-pleasing dinners that looks a lot fancier than it actually is. This Chicken Asparagus Croissant Bake has buttery crescent rolls, seasoned chicken, and asparagus get baked together. It is finished with a creamy cheese sauce that makes the whole dish feel indulgent without a ton of work.I had a craving for something that felt a little 1980s fancy. Just like those recipes that used to seem so gourmet but came from those thin little grocery checkout cookbooks I still love collecting. I wanted chicken, something green, a creamy sauce, and of course crescent rolls. I tested this out and it turned out absolutely delicious.

Buttery crescent rolls are stuffed with seasoned chicken, tender-crisp asparagus, and Swiss cheese, then baked until golden. Finished with a creamy, bubbly cheese sauce, this cozy casserole is easy enough for a weeknight but feels like something special.

Ingredients

• 1 pound thin sliced chicken breast
• *when seasoning just be sure every breast has a light dusting of the seasonings on both sides
• Garlic salt to taste
• Black pepper to taste
• Onion powder to taste
• Paprika to taste
• Poultry seasoning to taste
• Olive oil
• 4 tablespoons butter, divided
• 1 bunch asparagus, trimmed and cut into 3 inch pieces
• 8 ounces shredded Swiss cheese
• 1 1/2 cans crescent roll dough
• 2 tablespoons flour
• 1 cup milk, plus more if needed
• Dried parsley for garnish

Instructions

1. Season the chicken with garlic salt, black pepper, onion powder, paprika, and poultry seasoning. Let sit at room temperature for about 20 minutes.
2. Heat a skillet over medium heat with a drizzle of olive oil and 2 tablespoons of butter. Sear the chicken on both sides until cooked through. Because the chicken is thin, this will cook quickly. Remove from the pan and let cool for 10 to 15 minutes. The cut each breast into thinner strips
3. In the same pan, add the asparagus and cook for a few minutes until slightly tender but still crisp. Remove from the pan and set aside.

1. Unroll the crescent dough. If using triangles, leave them as is.
2. Add about 1 tablespoon of shredded Swiss cheese, 1 to 2 pieces of chicken, and 2 to 3 pieces of asparagus to the wide end of each crescent. Roll up and place seam side down in a greased 9 x 13 or similar sized baking dish. This should make about 12 roll ups.
3. Bake at 350 degrees for about 15 minutes or until golden brown. Keep an eye on them the first time you make this as ovens can vary.
4. While the croissants bake, add the remaining 2 tablespoons of butter to the same pan you cooked the chicken and asparagus in. Whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the milk until smooth and slightly thickened. You want the consistency to be like a thinned out cream of something soup.

1. Add most of the remaining Swiss cheese, reserving about 1/2 cup. Stir until melted. If the sauce is too thick, add a little more milk. The sauce should be slightly loose so it can spread and bubble.
2. Remove the croissants from the oven once golden. Pour the cheese sauce evenly over the top. Sprinkle with the reserved cheese.
3. Increase oven temperature to 375 degrees and bake for another 6 to 8 minutes until the sauce is bubbly.
4. Remove from the oven and sprinkle with dried parsley before serving.