This casserole wraps cooked chicken in crescent dough and bakes the rolls in a creamy sauce.
Ingredients
Measure the ingredients below before you begin. Optional additions are marked in the list.
- Two 8-ounce cans crescent roll dough, chilled
- 2 cups shredded, cooked chicken
- 1 cup shredded cheddar cheese
- One 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup cooked and crumbled bacon (optional)
- 1/4 cup finely chopped onion
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish (optional)
- Extra cheese for garnish (optional)
How to make it
Get ready and preheat: Set your oven to 375°F (190°C). To keep things from sticking, grease a 9×13 inch baking dish.
Fill the Crescents: Unroll the crescent roll dough and cut it into triangles. Put a spoonful of shredded chicken and a little bit of cheddar cheese on the wide end of each triangle. Start at the wide end and roll up the crescents so that the chicken and cheese are completely covered.
Set up in the dish: Put the rolled crescents in the baking dish that has been prepared, making sure they are evenly spaced.
Make the sauce: Put the cream of chicken soup, sour cream, milk, and chopped onion in a bowl and mix them together. Add salt and pepper to taste, then pour the sauce over the crescent rolls in the dish.
Add Optional Toppings: If you want to add more flavor, sprinkle crumbled bacon on top.
Bake: Put the casserole in the preheated oven and bake it for 25 to 30 minutes, or until the crescent rolls are golden brown and the sauce is bubbling.
Serve: Take out of the oven and let cool for a few minutes before serving. If you want, you can add fresh herbs or more cheese as a garnish before serving.
Tips and serving
Use a greased baking dish and bake until the pastry is browned and the filling reaches 165°F (74°C).
For more ideas, try Easy Cheesy Chicken Crescent Rolls for Quick Weeknight Meals or Easy Creamy Crack Chicken Casserole for Busy Weeknights.
Easy Chicken Crescent Roll Casserole Recipe for Weeknight Meals
This casserole wraps cooked chicken in crescent dough and bakes the rolls in a creamy sauce. Makes 4 people.
- Two 8-ounce cans crescent roll dough, chilled
- 2 cups shredded, cooked chicken
- 1 cup shredded cheddar cheese
- One 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup cooked and crumbled bacon (optional)
- 1/4 cup finely chopped onion
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish (optional)
- Extra cheese for garnish (optional)
Get ready and preheat: Set your oven to 375°F (190°C). To keep things from sticking, grease a 9×13 inch baking dish.
Fill the Crescents: Unroll the crescent roll dough and cut it into triangles. Put a spoonful of shredded chicken and a little bit of cheddar cheese on the wide end of each triangle. Start at the wide end and roll up the crescents so that the chicken and cheese are completely covered.
Set up in the dish: Put the rolled crescents in the baking dish that has been prepared, making sure they are evenly spaced.
Make the sauce: Put the cream of chicken soup, sour cream, milk, and chopped onion in a bowl and mix them together. Add salt and pepper to taste, then pour the sauce over the crescent rolls in the dish.
Add Optional Toppings: If you want to add more flavor, sprinkle crumbled bacon on top.
Bake: Put the casserole in the preheated oven and bake it for 25 to 30 minutes, or until the crescent rolls are golden brown and the sauce is bubbling.
Serve: Take out of the oven and let cool for a few minutes before serving. If you want, you can add fresh herbs or more cheese as a garnish before serving.
Use a greased baking dish and bake until the pastry is browned and the filling reaches 165°F (74°C).