Chicken Casserole with Crescents

2-3 boneless skinless chicken breasts, cooked, cut into 1-inch pieces (3/4 - 1 lb)

1 ¾ cups spaghetti sauce 

3 tablespoons chopped fresh basil

1 ½ cups shredded mozzarella cheese

6 tablespoons butter, melted 

1 teaspoon Italian seasoning

1 can (8 count) refrigerated crescent rolls

½ cup grated cheddar cheese

Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken. Pour marinara sauce over top to coat chicken. Sprinkle with basil and mozzarella cheese.  In small bowl, stir together melted butter and Italian seasoning.  Separate crescent rolls and cut into strips. Dip dough into melted butter mixture. Scatter pieces over mozzarella cheese. Sprinkle cheddar cheese over dough.  Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese melted and bubbly.  Serves 8

Comments:  I did, of course make a few changes.  The original called for refrigerated bread sticks, which I didn't have but did have crescent rolls.  It also called for Parmesan cheese, which for the 1st time in forever I was out of so I used cheddar cheese instead.  Still came out delicious!  

Also, since I've gone on Weight Watchers, I entered this recipe and it has 13 points for 1 serving.  Not too bad.