There are a lot of different ways to use crescent rolls but this casserole might just be one of the best. Crescent rolls are filled with a chicken and cream cheese mixture and then topped with cheddar cheese and baked in a casserole dish. This is a great way to use up leftover chicken or leftover turkey. This recipe does require a little work but its well worth it in the end. You can leave out the soup if you want and just have the crescent rolls with the filling inside. Just make sure the brush the crescent rolls with butter before baking. This is a fantastic dish to make for winter and is something everyone is sure to enjoy.
(Makes 6 Servings)
PrintCrescent Roll Casserole Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
- 1 (10 3/4 ounce) can cream of chicken soup
- ¾ cup shredded cheddar cheese
- ½ cup whipping cream
- Filling-
- 4 ounces of cream cheese (softened)
- 4 tablespoons butter (softened)
- ½ teaspoon garlic powder
- 1/3 cup onions (finely chopped)
- 2 large cooked chicken breasts (chopped)
- ¾ cup shredded cheddar cheese
- ½ teaspoon seasoning salt
- ½ teaspoon ground black pepper
- 2–4 tablespoons mayonnaise (or whipping cream)
- 1–2 cups shredded cheddar cheese (for topping)
Instructions
- Pre-heat the oven to 350 degrees. Lightly grease a casserole dish. In a saucepan mix whipping cream, a ¾ cup of cheese, and chicken soup. Heat just until the cheese melts. Remove from heat and set aside.
- To make the filling- in a bowl mix cream cheese and butter until smooth, add garlic powder. Add in the chopped chicken, onion and cheddar cheese. Mix until well combined. Add 2 tablespoons of mayonnaise (or whipping cream) mix to combine. You can add a little more if the mixture seems too dry. Season with seasoning salt and black pepper to taste.
- Drizzle a small amount of the chicken soup mixture on the bottom of the casserole dish. Unroll the crescent rolls, and place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end.
- Place into the dish seam-side down. Repeat until all of the crescent rolls have been used up. Drizzle the remaining soup mixture on top and sprinkle 1-2 cups of shredded cheddar cheese on top. Place into the oven and bake for 30 minutes.
Cortney Burton
Tuesday 6th of January 2015
This recipe looks awesome... I've already got all the ingredients... So my family will try this one tonight... With a little adobo and goya for MI papi too... lol... can't wait...
carrie
Tuesday 1st of May 2012
I have made this several times and it is delicious, plus my kids love it. I love this site, I have tried several of the recipes and haven't been let down once. Thank you for all the great dishes. :)
Emily
Saturday 18th of February 2012
i made this for the first time for dinner tonight. it was delicious! i will definitely be saving this recipe to make again soon! thanks for sharing!
Judy Hoover
Wednesday 8th of February 2012
Cannot wait to get to the grocery for the ingredients that I don't have on hand Thanks
Traci
Thursday 22nd of December 2011
Found this through Pinterest and I'm so glad I did!!! Made it last night and I cant wait to have the leftovers for lunch. I just made half since I only have 3 mouths to feed so one can of crescent rolls was enough. Used 2% condensed milk instead of whipping cream or mayo, 98