You only need 5 ingredients and about 10 minutes to pull together this easy Crescent Roll Chicken Casserole!
You only need 5 ingredients and about 10 minutes to pull together this easy Crescent Roll Chicken Casserole! Like a simplified version of chicken and dumplings, the delicious and cozy meal is a family-friendly option that makes busy weeknights easier!
With the kids heading back to school, you may be panicking about sports practices, homework, laundry, and getting everything done on those crazy, busy weeknights.
That’s when easy 5-ingredient dinners like this Crescent Roll Chicken Casserole become very important! They just make life a little bit smoother…
How to make this easy Chicken Casserole:
Like I said, this one is EASY!
You only need 5 basic ingredients:
- Condensed cream of chicken soup
- Chicken broth
- Grated American or cheddar cheese
- Crescent roll dough
- Cooked chicken
I use American cheese because my kids love the mild taste and I love how smoothly it melts into the sauce; however, your favorite block of cheddar cheese will also work beautifully!
First, prepare the cheese sauce by combining condensed soup, broth, and grated cheese in a saucepan. Whisk over low heat for just a few minutes. You don’t want to boil the sauce, so keep an eye on it and remove it from the stovetop as soon as it is warm and melted.
Then it’s time to prepare the crescent roll bundles for this chicken casserole!
Start by unrolling the crescent roll dough and separating it into 8 triangles.
Place about 1 tablespoon of cooked, diced chicken on each triangle, and roll up the dough (starting with the widest end first). This doesn’t have to be perfect — trust me!
Place each little bundle in the bottom of an 8-inch square baking dish that has been sprayed with cooking spray.
Sprinkle the remaining diced chicken over the crescent rolls and pour the cheese sauce on top.
That’s it!!!
You’ll just bake the casserole (uncovered) at 350 degrees for about 30 minutes, or until the crescent rolls are golden brown and the sauce is hot and bubbly.
What to serve with this easy dinner:
The casserole is perfect served with steamed broccoli or a simple green salad. We also like to combine the dish with rice, noodles or mashed potatoes to soak up all of that delicious gravy!
Trust me — there’s not a kid in your house that will say, “no!” to this delicious, comforting meal!
More easy chicken casserole recipes that you might enjoy:
- Dump-and-Bake Chicken Broccoli Rice Casserole
- Dump-and-Bake Chicken Parmesan Casserole
- Chicken and Stuffing Casserole
- Dump-and-Bake Chicken and Mushroom Casserole
5-Ingredient Crescent Roll Chicken Casserole
You only need 5 ingredients and about 10 minutes to pull together this easy Crescent Roll Chicken Casserole!
Ingredients
- 2 cups cooked, diced chicken
- 1 (8 ounce) tube refrigerated crescent roll dough (8 count)
- 2 cups chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup (NOT diluted)
- 1 cup grated American or cheddar cheese
Instructions
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Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside.
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In a saucepan over low heat, stir together chicken broth, condensed cream of chicken soup, and grated cheese. Warm over the low heat, whisking constantly, just until cheese melts and sauce is combined. Remove from heat before the sauce boils.
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Unroll crescent roll dough and separate into 8 triangles. Place about 1 tablespoon of chicken in the center of each crescent roll. Roll the dough up and place each rolled crescent roll in the bottom of the prepared dish.
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Sprinkle remaining chicken over top of the crescent rolls. Pour soup mixture over all.
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Bake, uncovered, for about 30 minutes, or until crescent rolls are browned on top and sauce is bubbly.
Recipe Notes
This meal is delicious served with a simple side salad or a green vegetable, like broccoli. Pair it with rice or mashed potatoes to soak up all of that delicious cheese gravy!
I made this chicken casserole tonight for first time and my family, (two adult children and Husband) loved it! Thank you!
That’s wonderful, Lee! Thanks for letting me know! 🙂
The sodium content alone will kill you! Bad recipe. 90% of daily allowance? Not for anyone who has the least bit of heart problems.
Just use low sodium broth & low sodium soup. You can even use no salt added broth.
It looks like there is a lot of sauce, you could also probably cut back on it a little to lessen the salt content even more.or substitute 1/2 the broth with water.
Definitely! When I serve the rolls, I don’t serve every drop of sauce in the pan, either. 🙂
Or, just don’t make it. Stop complaining and move on. Now wasn’t that easy?
2 OF MY FAMILY HAD HOSPITAL PROCEDURES TODAY. LAST NIGHT I MADE THE CRESCENT RECIPE AHEAD. I DID NOT REALIZE MT FAMILY NEEDED A SNACK & ATE ALL MT CHICHEN BIT I HAD TURKEY WITH HOMEMADE BROTH IN THE FREEZER. MOM OUTSMARTED THEM & MADE THEM FEEL GUILTY. THAT HOWEVER DID NOT STOP RHEM FROM CLEANING OUT THE PLATE, MIXED FROZEN MIXED VEGS. WITH SOME OF THE GRAVY FOR TOPPING & ADDED PANKP CRUMBS BAED ABOUT 5 MINNUTES MORE. THEY WANT IT AGAIN!!!!!!!!!!! BY THE WAY THEY ARE OBVOUSLY FINE, GOD BLESS YOU ALL HAD ALL CONTROL OF SALT.
Hi, Sherry! I’m so glad that your family is doing better AND that everyone enjoyed this meal! Thank you for letting me know! 🙂
This recipe is tasty even when modified with lower sodium broth and soup. I went a step further and added some broccoli and cauliflower florets because that extra cheese sauce was just calling for it!
My kids also loved these. I used low sodium broth and soup. Also threw in frozen broccoli around the rolls as previously mentioned. (Additionally, only poured in enough sauce to leave about 2 sqin of each roll exposed so a little was wasted.) Will definitely make this again!
Great recipe! I added shredded cheese to the chicken and baked them without sauce and serve it on the side. The first time I prepared it they turned out soggy on the bottom!
Thanks, Michelle!
Would it be possible to use either mozzarella or Havarti cheese?
Hi, Victoria! Yes, you can use any cheese that you love! 🙂
Made this last night.
I chopped a bit of fresh parsley and mixed it in. No biggie it gave it some eye appeal.
Didn’t have anything but pepper jack. That added a bit of spice, the sauce was just right.
Hubby loved it. I ‘liked’ it.
I’ll definitely make it again but change one thing.
I’ll bake the chicken rolls a few minutes then add the hot sauce to finish baking.
This is because even though the dish turned out looking just like the photo, the tops were perfect and the bottoms were slippery and un-baked.
Thanks, Ruth Ann! You can also cover the dish loosely with foil when the tops get browned, but keep the dish in the oven to allow the rolls to finish cooking. 🙂 Glad that you enjoyed it!
I made the dish tonight. The top was browned and bubbly but the bottoms of the crescent rolls were not completely cooked. Any advice?
The crescent rolls in the sauce will always be softer, because you’re cooking them in the sauce. That said, the dough should still be cooked through, so you might need to bake them a bit longer next time and just loosely cover the top of the dish with foil if the tops of the crescent rolls get too brown. 🙂
So an 8×8 pan wasn’t big enough for all the sauce and rolls and chicken. I think I am going to try this recipe again but only doing 1 cup of broth, a can of cream of chicken, and 1 cup of shredded cheese. Then I think I would put the sauce and extra chicken on the bottom of a 9×13 and place the rolls on top. This way the bottom of the rolls don’t become mushy from the sauce.
This recipe gave me the crux of a very good recipe for which I thank you. I made some changes to suit us but thank you for your recipe which started me off.
I too preheated my oven to 350 but having read the reviews of uncooked bottoms, I moved an oven rack to the lowest place in the oven to aid in cooking the bottoms of the rolls.
I don’t really like using canned soup in recipes so instead I made a thick cream sauce using both heavy cream and low-sodium chicken broth, which I started with a blond roux made from butter and flour. I grated 8 oz. of fontina and gradually stirred it into the sauce. If my cheese sauce was too thick, I added additional chicken broth. To add a slight kick to the sauce, I added a couple shakes crushed red pepper flakes. Into my bowl of chopped chicken, I mixed in a generous tablespoon of snipped chives from my garden and added just enough of my sauce to the chicken to bind it a bit.
I didn’t have any crescent roll dough but did have a couple of cans of the crescent roll sheets. I unrolled my two sheets of sough, cut each sheet into three equal rectangles, which I placed on a sheet of parchment paper, with the long side of six rectangles facing me. One at a time, I added a generous amount (about 2 tablespoons) of the chicken to the right top side of my rectangle, spreading it out into a triangle (see my imperfect illustration below for filled area containing chicken and area you leave unfilled). Then fold unfilled “triangle” of dough over the filled triangle area, bringing the bottom of your dough rectangle up to the top edge of your rectangle, covering the filled portion in the process. Then, as if I was folding a flag, I turned the right outer end (the point) inward, parallel to the top edge of my rectangle, to form a second triangle. (If you have trouble picturing this, look up an illustration on how to fold the American flag.) The triangular folding is continued until the entire length of the rectangle is folded in this manner; you will end up with a triangle of filled dough! I did this with each of my six rectangles of dough and then placed them in the 8×8 inch baking dish I’d sprayed with cooking spray, leaving some space between each filled triangle. I stirred any remaining chicken mixture into my cheese sauce and then poured the sauce around the triangles trying my best not to cover the triangles until all of my cheese sauce was used. Then I put the uncovered baking dish on the lowest rack in the oven and baked as you did, for about 30 minutes, or until the crescent triangles are browned on top and sauce is bubbly
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******FILLLED***********/ |
*******AREA**********/ | <<<<<<Ideally, the area is a square made up of two triangles, one filled and one empty.
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They were delicious and I thank you for inspiring me! I hope you like how I converted the recipe to suit our tastes & the dough I had on hand.
Thanks, Michelle! Your new recipe sounds delicious! Thanks for sharing those details!
Sorry — half of my drawing (the right blank “triangle” you fold over the filled area) disappeared when my spaces disappeared!
Can these be prepared and frozen uncooked??
Hi, Katie! I’ve never done it that way myself, but I think it should work fine!
My family really enjoyed this! I added some broccoli as recommended by others as well – which was a great idea! Perfect recipe for some leftover chicken. A weeknight winner!
Yay! So glad that you liked it! 🙂 Thanks, Melanie!
Brutal. Followed to a T. Was runny and half the present roll was raw. Waste of time and money.
The sauce completely covered the crescent rolls. Is that normal?
Hi, Anne! No, not really. As you can see in the photos, the sauce comes about halfway or 3/4 of the way up the rolls before baking. Once baked, the rolls puff up and expand so that they’re sticking up higher out of the sauce. Maybe you used a smaller dish?
I have made this twice now and we love it! I did make a couple changes this time. I only used 1 can of broth and I sliced the chicken into thin strips and put 3 strips in each roll. I love the sauce in this recipe, and sooo easy to make. Thanks for the wonderful recipe!
Thank you, Jenny!
Made this tonight, doing 16 crescents and keeping the sauce amount the same. My kids loooooved it!! Thank you! (I enjoyed it, too, and love having another recipe for cooked chicken)
Thanks, Jamie!