Total Time
Prep 15 mins
Cook 35 mins

Esay and delicious Chicken Casserole with a nice Cheddar cheese topping. Try it with leftover Turkey at Thanksgiving time too!

Ingredients Nutrition


  1. Boil the Chicken Breasts for 20 minutes, or until they are completely cooked.
  2. Remove them from the boiling water and let them cool.
  3. Once they have cooled, cut them into bite size pieces.
  4. Combined the Cooked Chicken, Cream of Chicken Soup, 2 Cup of Shredded Cheddar Cheese, Salt and Black pepper in a large bowl and mix well.
  5. Remove the Crescent Rolls from the cans, separate them into the pre-cut triangles and roll them out slightly.
  6. Put 2 Heaping tablespoons of the chicken mixture in the middle of the triangle and fold the crescent rolls up.
  7. (The rolls should be overstuffed.) Put the rolls in a baking dish, seam side down.
  8. Put any remaining chicken mixture around the rolls.
  9. Bake in a 350 degree oven for 25 minutes or until the tops of the crescent rolls are golden brown, remove, and cover the rolls with the other cup of Shredded Cheddar Cheese.
  10. Return to the oven for an additional 10 minutes.
Most Helpful

This is similar to one of our family favorites only, better. I added a can of cream of broccoli soup in addition to the two cream of chicken to make a little "gravy". The next time, though, I will reduce the cheese by half. Three cups was a bit much for our tastes. Still, this recipe has replaced the old one in my recipe file!

HoosierMomOf5 April 03, 2002

I thought this was very good and very easy. I will definitely do this one again. I used low fat cream of chicken soup and I think next time I will use less cheese.

Robyn from the desert March 24, 2002

I tried this tonight. It was so EASY! My family loved it! I did add a small onion and some pepper. I also used a rotisserie chicken from the grocery store, this made it really easy and fast. I will add this to my list of weeknight regulars!

Emily March 18, 2002