Chicken Crescent Roll Casserole Recipe

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Chicken Crescent Roll Casserole

Kita Fay


Loved by the whole family!

★★★★★ 2 votes
30 Min
30 Min


1 can(s)
cream of chicken soup (10 3/4 oz)
3/4 c
grated cheddar cheese
1/2 c
whipping cream
2- 8 oz
refrigerated crescent rolls


4 oz
cream cheese, room temperature
4 Tbsp
butter, softened
1 tsp
garlic powder
1/3 c
onion/green onion, finally chopped
2 large
cooked chicken breast, finally chopped
3/4 c
grated cheddar cheese
1/2 tsp
seasoning salt
1/2 tsp
ground black pepper
2-4 Tbsp
mayonnaise or whipping cream
1-2 c
cheddar cheese, for topping


11. Set oven to 350°F
22. Butter a casserole dish (any size to hold crescent rolls).
33. 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).
44. Heat just until the cheese melts (do not boil).
55. 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).
66. Add in the chopped chicken, onion and cheddar cheese; mix well until combined
77. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
88. Season with seasoned salt or white and black pepper to taste
99. Unroll the crescent rolls
1010. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end
1111. Drizzle a small amount of soup mixture on the bottom of the dish
1212. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole
1313. 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.
1414. Bake for about 30 minutes

About this Recipe

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