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)
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).


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).


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


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).


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


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


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

Unroll the crescent rolls.


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


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


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


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.


Bake for about 30 minutes.


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