Crescent Chicken Bake

On occasion I scroll through Pinterest and look for ideas for recipes. I am not one to copy a recipe, for the most part, so I get an idea and run with it.  I saw something similar to this on Pinterest and came up with my Crescent Chicken Bake.  I wondered if the crescent rolls would get done, but they did and it was fabulous!

Crescent Chicken Bake

1 can refrigerated flaky Crescent Rolls
1 can Cream of Chicken
1 skinless large chicken breast
1/4 cup sour cream
1 tsp. Basil
1 Tbsp. Salt
1/2 tsp. Garlic Powder
1 Tbsp. Ground Pepper
2 Tbsp. real butter

Slice chicken breast into short, thin strips.  In saucepan, add 2 Tbsp. butter and chicken breast.  Saute' until chicken is almost done.  Add 1 can of Cream of Chicken, 1/4 cup sour cream and seasonings.  Mix well, heat through and remove from heat.

Spray a small, round, baking dish (9x9) with non-stick spray.  Place one open croissant at a time in the baking dish.  Put a Tbsp. of the chicken mixture on the side part of the crescent and roll it up over the mixture, pushing it to the side.  This is sort of a messy process, but well worth it.  Continue with the next crescent roll until they are all used up and positioned in the baking dish.  You should have a good bit of the Cream of Chicken mixture left over.  Pour it evenly over the top of the croissants. 

Bake in a 375 degree oven for approximately 20 to 25 minutes, or until the crescent rolls are browning on the top.  Serve.

Optional:  when you remove these to serve, you can top with a small amount of shredded mozzarella.