Ingredients
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Cooking spray
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1/2 (3.25 lb) value pack boneless, skinless chicken thighs
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2 tbsp unsalted butter, divided
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2 tbsp all-purpose flour
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1 1/2 cups low-fat milk, plus more if needed
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1 tsp Dijon mustard
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1/2 tsp garlic powder
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1 (6 oz) pkg finely shredded Swiss cheese
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1/4 lb deli ham, diced
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1 (12 oz) pkg frozen cauliflower rice, thawed
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1 (8 oz) can crescent dinner rolls or crescent dough sheet
Steps
1
Preheat oven to 350°F. Grease a 9x9-inch baking dish with the cooking spray. Cut the chicken thighs into 1-inch pieces. Season with salt and pepper. In a deep 10-inch skillet, melt 1 tbsp butter on medium. Add chicken pieces and cook 7–8 min., until browned. Using a slotted spoon, transfer chicken to a plate, leaving any liquid in skillet.
2
In same skillet, melt remaining 1 tbsp butter on medium. Add the flour and cook 1–2 min., until lightly toasted, stirring constantly. While whisking, add the milk. Whisk until thickened and smooth. Stir in the mustard and garlic powder. Season with salt and pepper.
3
Reserve ½ cup cheese. In batches, add remaining shredded cheese, whisking after each addition until smooth. Remove from heat. Stir in reserved chicken, ham, and cauliflower rice. If mixture is too thick, stir in ¼ cup more milk. Transfer mixture to prepared baking dish. Set dish aside.
4
Unroll the crescent rolls or dough sheet. If using crescent rolls, pinch seams together. Sprinkle reserved ½ cup shredded cheese over dough. Starting along the long side of dough, tightly roll up dough. Spray a sharp knife with cooking spray. Cut dough into 16 slices. Arrange dough slices cut-side up on top of chicken mixture, pressing them down into sauce.
5
Bake casserole 25–35 min., until crescent dough is golden brown. Let casserole rest 5 min. before serving.
