Chicken Crescent Roll Casserole
This chicken crescent roll casserole comes together in only a few steps in under 15 minutes, so you can enjoy spending the time with your family instead of slaving over a meal.
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Servings: 8
Ingredients
- 2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 oz) can cream of chicken soup, undiluted
- 3/4 cup grated cheddar cheese
- 1/2 cup heavy whipping cream
Filling
- 4 oz cream cheese (room temperature)
- 4 tbsp butter (room temperature)
- 1 tsp garlic powder
- 1/3 cup onion, finely chopped
- 2 large cooked chicken breasts, finely chopped (about 2 cups)
- ½ cup finely grated cheddar cheese (for filling)
- 1/2 tsp seasoning salt
- 1/2 tsp ground black pepper
- 2-4 tablespoons heavy whipping cream
- 1-2 cup grated cheddar cheese (for topping)
Instructions
- Preheat oven to 350ºF. Grease a 9x13-inch baking dish with butter. Mix the cream of chicken soup, ¾ cup cheddar cheese, and heavy whipping cream in a small pot over medium heat until the cheese is melted, then turn the stove off.
- Add the cream cheese, butter, and garlic powder to a mixing bowl and combine with a fork. Then, add the chopped chicken, onion, cream, salt, pepper, and cheddar cheese and mix well.
- Unroll the crescent rolls and drop 1 tbsp of chicken mixture on the larger part, then roll up starting with the larger end.
- Add some of the creams of chicken sauce to the bottom of the baking dish, then add the rolled-up crescent rolls.
- Pour more sauce over the top, then sprinkle cheddar cheese on top. Bake for 30 minutes.