Chicken Crescent Casserole Recipe
This Chicken Crescent Casserole is sure to be on your regular meal rotation. It's the easiest recipe to make. Kids love it because it's loaded with chicken and topped with cheese.
Serving8 servings
Ingredients
- 10.5 ounces cream of chicken soup, 1 can
- ¾ cup shredded cheddar cheese
- ¼ cup milk
Filling
- 8 ounces cream cheese, 1 package, softened
- 2 Tablespoon butter, melted
- ½ teaspoon garlic powder
- ⅓ cup onion, finely chopped
- 2 boneless, skinless chicken breasts, cooked and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces Pillsbury crescent roll dough, 1 package
- 2 cups shredded cheddar cheese
Instructions
- Heat oven to 350°F.
- Spray a 9 x 9 casserole dish with non stick cooking spray
- In a saucepan mix cream of chicken soup, cheese, and milk.
- Heat just until the cheese melts, and then set aside.
- For the filling, mix in a bowl the soft cream cheese with butter until very smooth, then add in garlic powder.
- Add in the onion, cooked chicken, and mix well until combined.
- Season with salt and pepper.
- Spoon out a little bit of the soup mixture into the bottom of the baking dish.
- Unroll the crescent rolls.
- Place 1 heaping Tablespoon chicken mixture (or a little more) on top of each crescent triangle and the big end, then roll up starting at the big end.
- Then place the crescent rolls seam-side down in the baking dish.
- Spoon the remaining sauce on top and sprinkle with 2 cups of grated cheese.
- Bake for 30 minutes.
Nutrition
Calories: 412 kcal · Carbohydrates: 18 g · Protein: 20 g · Fat: 29 g · Saturated Fat: 16 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 1065 mg · Potassium: 255 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 723 IU · Vitamin C: 1 mg · Calcium: 340 mg · Iron: 1 mg