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We had some leftover smoked chicken so I used it in this new casserole dish. It really made a difference so I highly recommend using smoked or a more flavored chicken over boiled plain chicken. A couple other changes where I added more cheese and since we like a little spice I used a can of cream of jalapeno soup in as well. Honestly the flavors where really good the only thing I would change is leave out the green onions because you don’t taste them and the crescent rolls seemed a little doughy/soggy so maybe just spread the chicken filling over the bottom then top with a layer of crescent rolls and sauce on top or under the crescent rolls. Using tortillas would also be nice and hold up well.

Chicken Crescent Roll Casserole
(Adapted from Tastebook)

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2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted (I used 1 can cream of chicken and 1 can cream of jalapeno)
3/4 cup grated cheddar cheese or Swiss cheese (or any cheese of choice) I used 1 1/2 cups
1/2 cup 18% table cream (or use whipping cream)
FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions) (we couldn’t taste the green onions at all so I would just leave out)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2-4 tablespoons mayonnaise or whipping cream
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F.

Butter a casserole dish (any size to hold crescent rolls).

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In a saucepan, mix whipping cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

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Heat just until the cheese melts (do not boil).

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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).

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Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

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Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

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Season with seasoned salt or white and black pepper to taste.

Unroll the crescent rolls.

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Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

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Drizzle a small amount of soup mixture on the bottom of the dish.

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Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

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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.

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Bake for about 30 minutes.

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