Kittencal's Chicken Crescent Roll Casserole
photo by frostingnfettuccine
- Ready In:
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 3⁄4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese (or any cheese of choice)
- 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)
- 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 2 -4 tablespoons 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 half and half 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.
Questions & Replies
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This was a delicious and comforting casserole! However, I made a few adjustments. I used cream of mushroom soup and turkey instead of the cream of chicken soup and chicken combo. Also, the lack of vegetables in this dish seemed crazy to me! So I threw in half a bag of frozen mixed veggies into the soup/cream mixture. I think without the veggies, the dish could have easily been way too rich and less healthy. Also, you can cut back on the shredded cheese without it making a big taste difference, which also makes it a little less heavy on the calories. All around great concept, and a recipe you can play around with to make it your own!
Kitten, you have done it again!! This recipe was enjoyed by all at our house. I made as writen with the exception of baking without the sauce. I wanted to avoid some of the 'soggy' that other reviewers had commented about. Instead I made the sauce and poured a bit over rolls before they were served. I also think that these would be great cold for a picnic, or for back to school lunches. Thank you so much for sharing!
Not sure I want to try this, looks good but based on so many reviewers that changed the recipe and then rated it, it's quite hard to tell. THERE IS A TAB RIGHT NEXT TO THE REVIEW TAB FOR "TWEAKS"....if youve changed something then use that section to tell us about it. Please stop reviewing recipes you havent actually tried! If you've created a new recipe that tastes good, please call it something else and post it as your own instead of rating a recipe you havent made!
Everyone loved it... including my picky teenager ... Like the other reviewer I made according to directions with the exception that I did not put the soup mixture on the rolls before baking. I just put them on a parchment lined cookie sheet and baked separately until golden, then served 2 per plate and drizzled sauce over top. Made for an excellent "gourmet" tasting dinner and everyone had seconds! Next time I will double the sauce, it really set these off! :) Thanks!
Everyone at my house loved it; even my 2 and 4 year old ate everything on their plates, and that is saying a lot!!! The only complaint I got was that my husband thought there was too much onion in it. I think next time I may saute the onions before adding into the chicken mixture or either add less, so it isn't such a strong flavor. The onions don't soften all the way during the cook time. The way I see it with any recipe, make it as directed in the recipe the first time, then you can always tweak it to fit your own personal taste later after you are familiar with it! All in all I thought it was a great recipe and I will definately make again! Thanks for posting!!!
A super easy and delectable recipe that sticks to your ribs! I used a rotisserie chicken and because of reviewer comments about the onions not being completely cooked through, substituted cream cheese with chives as well as onion powder instead of adding onions to the filling. As others mentioned, I also decided to add a vegetable to the filling - a bag of thawed, frozen spinach in cream sauce. I didn't have a problem with soggy crescents since I baked them without the sauce and served it on the side instead. I will certainly make this again, maybe switching up meat, soup, cheese and a different vegetable. That's another beautiful thing about this recipe - it's awesome as is, but lends itself nicely to adjustments and variations depending on what your family likes! I've never met a Kittencalskitchen recipe I didn't like - Thanks so much Kitten, for another fabulous recipe!!
This was good, but I didn't like how heavy and rich it was and I didn't even add all the cheese. I had cheddar cheese soup instead of cream of chicken and omited the cheese that was to be added with the soup. I too waited to put the soup on until the 10 or so minutes of baking. I would play around with this recipe some more to make it lighter.<br/>UPDATE: I added mixed veggies to the sauce and did not add cheese to the chicken filling. We enjoyed these much more this time.
This was an all-around hit! Even my very picky DH told me to make it again (which automatically gets a 20 star from me!) I did make a few changes: I used a vegetarian chicken substitute (Quorn) instead of real chicken, cream of mushroom soup in place of the cream of chicken, half and half in place of the cream, sharp cheddar instead of mild, and tossed in a glorious amount of frozen veggies (cauliflower, broccoli, and carrots) per others' recommendations. I also cooked the rolls seperate and spooned the sauce on when it was served. It kept the crescents crispy, which made my DS happy as he is against soggy textured foods. It was very pot pie-y and completely wonderful! I will be making this over and over. Since I used a 9x9 pan, I cut the recipe in half. It all fit perfect.Thank you!
I loved this recipe! I only tweaked it a bit. First, I used grated Colby cheese in place of the cheddar and I added seasoning salt to the sauce too. I also added 1/4c of parmesan cheese to the filling and also to the sauce and sprinkled it over the finished product. I did bake the rolls in a baking pan but without the sauce. I drizzled the sauce over top immediately before serving. I also put the filling in my food processor which made almost a filling pate for the rolls. YUM!