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Cheesy Chicken Crescent Roll Casserole

A close-up of a serving of creamy chicken Casserole Crescent Rolls with a golden, cheesy top on a white plate.
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Prepare a simple, hearty casserole using canned crescent roll dough wrapped around a creamy chicken and cheese filling.

Ingredients

Scale
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1/4 cup melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, onion powder, and garlic powder. Mix well.
  3. Unroll the crescent roll dough and separate it into individual triangles. Do not separate the perforations if you prefer larger pieces for the base.
  4. Press the dough triangles into the bottom of the prepared baking dish, overlapping slightly to form a crust.
  5. Spread the chicken mixture evenly over the crescent roll crust.
  6. Sprinkle the shredded cheddar cheese over the chicken filling.
  7. Bake for 25 to 30 minutes, or until the filling is bubbly and the edges of the dough are golden brown.
  8. Brush the melted butter over the top of the baked casserole immediately after removing it from the oven.
  9. Let the casserole cool for 5 minutes before cutting and serving.

Notes

  • For a crispier topping, you can use a second can of crescent rolls to cover the filling before baking.
  • You can substitute cooked turkey or ham for the chicken if desired.
  • Prepare this dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://tasteportfolio.com/casserole-crescent-rolls-recipe/