Chicken Crescent Roll Casserole Recipe
A comforting and delicious Chicken Crescent Roll Casserole perfect for cozy winter nights. Tender chicken is tucked inside buttery crescent rolls, creating a satisfying dish that’s budget-friendly and sure to please a crowd.
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Servings: 8
Ingredients
- 2 cans 8 ounces each Pillsbury Refrigerated Crescent Dinner Rolls
- 1 can 10 3/4 ounces cream of chicken soup, undiluted
- 3/4 cup cheddar cheese grated (or use Swiss or any cheese of choice)
- 1/2 cup table cream 18% or whipping cream
For the Filling:
- 4 ounces cream cheese softened
- 4 tablespoons butter softened (not melted)
- 1/2 to 1 teaspoon garlic powder optional
- 1/3 cup finely chopped onion green onions may be used
- 2 large chicken breasts cooked and finely chopped (approximately 2 cups; turkey can be substituted)
- 1/2 to 3/4 cup finely grated cheddar cheese
- 1/2 teaspoon seasoning salt or substitute with white salt to taste
- 1/2 teaspoon ground black pepper or to taste
- 2 to 4 tablespoons mayonnaise or whipping cream
- 1 to 2 cups cheddar cheese grated (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a casserole dish of sufficient size to accommodate the crescent rolls.
- In a saucepan over medium heat, combine the cream, 3/4 cup of grated cheese, and the undiluted cream of chicken soup. Stir occasionally and heat until the cheese is melted. Avoid bringing the mixture to a boil. Season with black pepper, if desired.
- For the filling, ensure the cream cheese and butter are both very soft. In a mixing bowl, blend the cream cheese and butter together until smooth. Incorporate the garlic powder, if using.
- Add the chopped chicken, onion, and grated cheddar cheese to the bowl. Mix thoroughly until the ingredients are evenly distributed. Add 2 tablespoons of whipping cream or mayonnaise and combine. If the mixture appears too dry, add more cream or mayonnaise as needed. Season with seasoned salt or white salt and ground black pepper to taste.
- Unroll the crescent rolls. Place a heaping tablespoon of the chicken mixture onto the wide end of each crescent triangle. Roll up each crescent starting from the wider end, securing the filling inside.
- Pour a small amount of the soup mixture into the bottom of the prepared casserole dish. Arrange the filled crescent rolls, seam-side down, on top of the sauce in the dish.
- Drizzle the remaining sauce over the crescent rolls, using as much or as little as preferred. Sprinkle with 1 to 2 cups of grated cheddar cheese, or more if desired.
- Bake in the preheated oven for approximately 30 minutes, or until the casserole is bubbling and the top is golden brown.