Chicken Crescent Roll Casserole
A comforting family-friendly casserole featuring tender shredded chicken wrapped in buttery crescent rolls and topped with creamy sauce and melted cheese. Perfect for busy weeknights!
Ingredients
- 2 cans 8 oz each refrigerated crescent roll dough
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 can 10.5 oz cream of chicken soup, condensed
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup cooked and crumbled bacon optional
- 1/4 cup finely chopped onion
- Salt and pepper to taste
- Fresh herbs or extra cheese for garnish optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Unroll crescent roll dough and separate into triangles.
- Place 2 tablespoons shredded chicken on wide end of each triangle, sprinkle with cheese, then roll up and seal seams.
- Arrange rolled crescents in prepared baking dish with small gaps between rolls.
- In a large bowl, whisk together cream of chicken soup, sour cream, and milk until smooth. Add chopped onion and season with salt and pepper.
- Pour sauce evenly over crescent rolls. Sprinkle remaining cheese on top and add bacon if using.
- Bake 25-30 minutes until crescent rolls are golden brown and sauce is bubbling.
- Let rest 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Rotisserie chicken works perfectly for this recipe
Can be assembled 24 hours ahead and refrigerated
Freezes well for up to 3 months
Don't overfill crescents to prevent bursting
Substitute cream of mushroom soup if preferred
Try variations like Mexican style with jalapeños and taco seasoning
Can be assembled 24 hours ahead and refrigerated
Freezes well for up to 3 months
Don't overfill crescents to prevent bursting
Substitute cream of mushroom soup if preferred
Try variations like Mexican style with jalapeños and taco seasoning