Description
Crescent roll casserole recipe with flaky rolls filled with creamy chicken and cheese, topped with cheddar and baked until warm and golden.
Ingredients
Units
Scale
- 2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
- 1 (10 3/4 ounce) can cream of chicken soup
- 3/4 cup shredded cheddar cheese
- 1/2 cup whipping cream
- 4 ounces of cream cheese (softened)
- 4 tablespoons butter (softened)
- 1/2 teaspoon garlic powder
- 1/3 cup onions (finely chopped)
- 2 large cooked chicken breasts (chopped)
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon seasoning salt
- 1/2 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.
Nutrition
- Serving Size:
- Calories: 492
- Sugar: 2.5 g
- Sodium: 914.3 mg
- Fat: 41.7 g
- Carbohydrates: 12.1 g
- Protein: 18.4 g
- Cholesterol: 115.7 mg