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Crescent Roll Casserole Recipe

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)

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Crescent Roll Casserole Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 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
  • 24 tablespoons mayonnaise (or whipping cream)
  • 12 cups shredded cheddar cheese (for topping)



  1.  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.
  2.  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.
  3.  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.
  4. 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.


  1. Angie says:

    They’re not soggy at all. I’ve tried a similar recipe to this one and the soup is just a base so the rolls don’t stick to the bottom. 🙂

  2. Lori says:

    I make a similar recipe and to keep the crescents from being doughy, I fill them, put them in the dish and bake them about 15 minutes until they begin to very lightly brown. Then I pour over the soup, add the cheese and finish baking. Works great! One of my family’s favorites!

  3. Debbie says:

    I just made this for dinner and everyone love it. Got the thumbs up from one son and the other said “Its a keeper”! Very very good

  4. Amy says:

    I made these for dinner tonight. YUMMY! I have a picky 9 year old and a “not very adventurous eater” 4 year. This dinner produced cleaned plates and no tears. That makes it a “keeper” in my book! It isn’t the healthiest, but I served it with raw carrots, sliced cucumbers, green beans and clementines. Maybe that helps offset the fat. Lol!

  5. Tanya says:

    I made this dish for dinner last night…..My husband was in wow. It was so delicious I will always use and keep this receipe! Thanks for sharing your wonderful ideas and meals!

  6. Mindy says:

    I made it lastnight and it was great. I added chili powder to the chicken and then added a very small can of green chili’s! It was great….sorda made a mexican dinner. My hubby and I ate it with Salsa and sour cream!

  7. I made a variation of this last night! (but for four servings – with fat-free cheeses, FF cream of chicken, FF mayonnaise, etc. and no whipping cream) I was worried it wouldn’t be right with all of the changes but the recipe held and was AMAZING. My husband couldn’t believe how low calorie it was – we thought the garlic powder really added a nice kick. Thank you for sharing!

  8. elizabeth says:

    has anyone tried this using the new flavored cream cheeses? i know they have a garlic flavored one… might cut out some of the ingredients and steps and make it even easier!! which is always a plus for me!

  9. mike sieke says:

    Wow I think you might be on to something with the flavored cream cheese I will be making this and will try with the garlic cream cheese

  10. mike says:

    Wow made these last night for friends and they raved over them.I used chive and onion cream cheese and browned rolls for 15 minutes then added soup and cheese and cooked another 15 minutes then finished With a couple minutes under broiler.YUMMY GOOD!

  11. Traci says:

    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

  12. Emily says:

    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!

  13. carrie says:

    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. 🙂

  14. 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…

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