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Chicken Crescent Roll Casserole

KristenKristen
  (4)
servings:Makes 6 servings
prep time:
30 minutes
cook time:
30 minutes
total time:
1 hour

Ingredients

  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
  • 1/2 cup 18% table cream (or use whipping cream)
  • FILLING
  • 4 ounces cream cheese (very soft)
  • 4 tablespoons butter (very soft but not melted)
  • 1/2-1 teaspoon garlic powder (optional)
  • 1/3 cup onion, finely chopped (can use green onions)
  • 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2-3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 2-4 tablespoons mayonnaise or whipping cream
  • 1-2 cup grated cheddar cheese (for topping)
Chicken Crescent Roll Casserole photo

directions

  • 1

    1. Set oven to 350°F.

  • 2

    2. Butter a casserole dish (any size to hold crescent rolls).

  • 3

    3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

  • 4

    4. Heat just until the cheese melts (do not boil).

  • 5

    5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).

  • 6

    6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

  • 7

    7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

  • 8

    8. Season with seasoned salt or white and black pepper to taste.

  • 9

    9. Unroll the crescent rolls.

  • 10

    10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

  • 11

    11. Drizzle a small amount of soup mixture on the bottom of the dish.

  • 12

    12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

  • 13

    13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.

  • 14

    14. Bake for about 30 minutes.

notes

I don't use as much pepper; probably about half the amount listed.

Ratings

MY RATING

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AVERAGE RATING

(4)

reviews

  • ELIZABETH

    by , March 20, 2014

    How many calories are in this??

  • LupiniQueen

    by , February 16, 2014

    How do you use the two cans of crescent rolls? Recipe is very vague in this regard.

  • Marilyn

    by , February 3, 2014

    This recipe is easy to de-calorieize. I used low fat rolls, less cheese and milk instead of cream. The cheaters were right...it is easier to lay one can of rolls in the pan, add the filling and top with second can of rolls. Instead of regular cream cheese I used the whipped with chives. This recipe is easy to tinker with to suit your own taste. It should freeze well before baking as frozen pot pies are available.

  • Sandy

    by , January 25, 2014

    Absolutely loved it and I didn't add any pepper to it

  • Jill Ryan

    by , January 5, 2014

    Very delicious. I cheated too. I used a can of green in the filling and rolled one can of the rolls in the bottom of a 9x13 dish, baked them for about 10 min, then put the filling in, the other can of rolls, soup mixture, then cheese and baked for the allotted time. Great comfort food and a good use of leftover chicken.

  • Suzanne

    by , August 22, 2013

    I have made this several times upon request from my two boys. It is a BIG hit. I have to say that I have cheated. Instead of rolling them individually I simply unroll the crescent lay in pan, top with chicken mixture, then 2nd unrolled pack of crescent and soup ontop of that. Also, I don't even heat the soup mixture first, I just mix in a bowl. Cheater yes, but yummy just the same.

  • Jean

    by , July 1, 2013

    Can't wait to try this!

  • Debbie

    by , June 6, 2013

    do I use 2 per roll up with the cresent? to make 4 large ones from each tube of rolls?

  • Debbie

    by , June 6, 2013

    how can I make a copy of this?

  • Cynthia

    by , January 16, 2013

    I made this tonight and my family LOVED it! It turned out wonderful. Thanks for sharing. I shared your recipe with my readers and even took pictures: http://scrumptiouscyn.com/chicken-crescent-roll-casserole/

  • Susan

    by , December 31, 2012

    Can't wait to try

  • Pam

    by , September 14, 2012

    Loved, Loved, Loved this recipe!! My family loved it too! Huge hit. I will make this many times over!

  • Betty

    by , August 15, 2012

    how do you print a recipe ?

  • Allison

    by , July 26, 2012

    Question: I want to make this for a friend that just had a baby. Can I put it all together in the morning and she can just bake it at dinnertime? Don't want to make the cresent rolls soggy. HELP

  • Angela

    by , May 18, 2012

    When I click on full receipe nothing comes up. I dont know how to fix it.

  • Shelli

    by , May 18, 2012

    I can't see the full recipe either but really want to make it!

  • Beth

    by , May 17, 2012

    I am unable to view the entire recipe no matter what I do? I really want to make this recipe could somebody post the directions please? Thank you!!

  • Melissa

    by , May 16, 2012

    Made it tonight and doubled it of course and my son and his friend ate a pan and a half LOVED IT!!! Great comfort food

  • dolores

    by , April 27, 2012

    im adding a litle greenn pepper for some spiciness my boys like spicey foods. so ill see how it comes out making this right now

  • Barbara Golt

    by , April 23, 2012

    Excited to make this,,,it looks so good

  • Barbara Golt

    by , April 23, 2012

    Bolt@comcast.net

  • Barbara Golt

    by , April 23, 2012

    Barbara golt

  • Barbara Golt

    by , April 23, 2012

    Excited to make this, looks so good

  • Barbara Golt

    by , April 23, 2012

    Excited to make this, it looks so good

  • Barbara Golt

    by , April 23, 2012

    Excited to make this for it looks so good

  • Rachel

    by , April 18, 2012

    How should the chicken be cooked. Bake it before hand? Won't it be to tough if I cook then another 30 minutes. Help!

  • Michele

    by , April 14, 2012

    Made it. The LOVED it. Plan on making it for a group today.

  • Kandie

    by , April 6, 2012

    Our family loved this recipe!

  • Debbi

    by , March 31, 2012

    Making this tonight, smells amazing!

  • Carol

    by , March 14, 2012

    I made this last night for my hubby's B'Day dinner, it was awesome!
    I'm using it on my blog today and linking it back to here. I changed it up just a bit though to fit our tastes.
    http://whitfieldshomeinthecountry.blogspot.com/2012/03/chicken-crescent-roll-casserole.html
    Thanks!!

  • Jenny

    by , March 9, 2012

    Delicious! One question...can this be frozen prior to baking? Wasn't sure with the crescent rolls in it. Thanks.

  • Meghan

    by , March 5, 2012

    This was awesome. Definitely recommend. I added the very tips of some blanched broccoli to the mixture for some added flavor, texture, and visual appeal. Yummy....

  • Mike

    by , February 25, 2012

    In the oven - can't wait!!

  • Sally

    by , February 25, 2012

    Looks yummy!!

  • Rhoda

    by , February 24, 2012

    Can hardly wait to try this one:)

  • Barbara

    by , February 24, 2012

    I'm eating this as I speak, it's absolutely delish!

  • Sienna

    by , February 22, 2012

    I made the filling ahead of time to let the flavors marry. It was delicious! Great recipe!

  • Brooke

    by , February 13, 2012

    Where does the second 8oz container of crescent rolls come in? Do I use two per roll-up? I used only one roll of crescent rolls but used the large ones and it looked just like the picture. We all LOVED this recipe!

  • beth

    by , February 11, 2012

    excited to try it.

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