Chicken Wellington Casserole

Ingredients

• teaspoon sbutter
• skinless, boneless chicken breast halves
• (3 ounce) packagecream cheese, softened
• 1/2 cup slice d fresh mushrooms
• tablespoon chopped green onion
• 1/8 teaspoon salt
• pinch ground black pepper
• (4 ounce) packagerefrigerated crescent rolls

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
3. Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
4. Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
5. Bake in preheated oven until golden brown, about 20 minutes.