Chicken Crescent Casserole

Angela (Grammy) Derby


I'm always looking for new ways to make chicken, which is not one of my hubby's favorites, but he tends to enjoy chicken casseroles, pot pies and such. He doesn't eat anything but the white meat, so that's also a challenge to make it tasty. This casserole combines both chicken and buttery crescent rolls. It's easy to prepare and sure to be a hit with the whole family! And it's TASTY too!


☆☆☆☆☆ 0 votes

15 Min
15 Min


  • 1
    celery rib, sliced
  • 3 Tbsp
    butter, divided
  • 1 (10-3/4 can(s)
    condensed cream of mushroom soup, undiluted
  • 2/3 c
  • 1/2 c
    sour cream
  • 1/2 c
    diced onion
  • 1 (4.5oz) can(s)
    sweet peas
  • 1 (4-1/2 jar(s)
    sliced mushrooms
  • 3 c
    cubed cooked chicken (rotisserie would be fine)
  • 8-10 slice
    swiss cheese
  • 1 (8 oz.) tube(s)
    refrigerated crescent rolls
  • ·
    poppy or sesame seeds to sprinkle over crescent rolls (optional)

How to Make Chicken Crescent Casserole


  1. Preheat oven to 375°F. Prepare 13x9" baking dish with cooking spray.
  2. In a large saucepan, saute celery in 2 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, and mushrooms. Add peas last. Cook and stir over medium heat just until mixture begins to bubble. Transfer to prepared 13-in. x 9-in. baking dish.
  3. Lay cheese evenly over top of mixture in pan.
  4. Unroll crescent roll dough into a rectangle; seal seams and perforations. Stretch them out a little to cover top. Place over cheese. Melt the remaining butter; lightly brush over top. Sprinkle with poppy or sesame seeds, if desired.
  5. Bake, uncovered, at 375° for 12-15 minutes or until golden brown.

Printable Recipe Card

About Chicken Crescent Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American

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