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Chicken Crescent Roll Casserole

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Quick and easy Chicken Crescent Roll Casserole dinner that is perfect for a cheese or casserole lover! Make ahead and pop in the oven when you get home. Add some veggies - would be great with broccoli.

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Rate this recipe 4.5/5 (40 Votes)

Ingredients

  • FILLING:
  • 2 (8-ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (10 3/4-ounce) can 98% fat free cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
  • 1/2 cup milk
  • 4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
  • 2 tablespoons butter, very soft but not melted
  • 1/2 to 1 teaspoon garlic powder
  • 1 teaspoon minced onion flakes
  • 2 large cooked chicken breasts, finely chopped, or use about 2 cups,
  • 1/2 to 3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon ground black pepper (or to taste)
  • 2 tablespoon milk
  • 1 to 2 cup grated cheddar cheese (for topping)

Details

Servings 6
Preparation time 10mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350°F. Grease a 9x13 baking dish.

Season the chicken with salt and pepper. Heat a skillet to medium high and saute the chicken it is cooked, about 10 minutes.

Mix the chicken, cream cheese, butter, garlic powder, onion flakes, cheese and milk together. Spread this mixture over the crescent rolls. Roll the triangles from the widest end, and place in the baking dish with the seams down.

Mix the soup, 3/4 cup cheese and 1/2 cup milk together and pour over the rolls. Top with 1 to 2 cups of cheddar cheese.

Bake for about 40 minutes, until bubbly and browned.

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