Name: 5-Ingredient Crescent Roll Chicken Casserole
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 1 (8 ounce) tube refrigerated crescent roll dough (8 count); 1 cup cooked, diced chicken; 1 cup grated cheese, divided; 1 (10.5 ounce) can condensed cream of chicken soup, not diluted; ¾ cup milk, water, or low-sodium chicken broth; Optional garnish: chopped fresh parsley or other herbs

You only need 5 ingredients and about 10 minutes to pull together this easy Crescent Roll Chicken Casserole!

Total Time: 27 minutes

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Hands serving crescent roll chicken casserole with broccoli and cheese sauce

You only need 5 ingredients and about 10 minutes to pull together this easy Crescent Roll Chicken Casserole! The buttery, flaky crescent rolls are stuffed with chicken and cheese, then finished with a cheesy sauce. Add broccoli or other vegetables to the dish, or serve them on the side. It's great with salad, rice, noodles, mashed potatoes, or a loaf of crusty bread.

If you have leftover chicken from a previous meal, a store-bought rotisserie chicken languishing in your fridge, or a lone chicken breast hanging out in the freezer, this crescent roll chicken casserole is a great way to stretch a small amount of meat to feed a family.

I like to think of it as a basic foundation, to which you can add any of your family's favorite ingredients. Stir broccoli or green beans into the dish, add a layer of rice on the bottom, or mix in some extra flavor with fresh herbs or other pantry spices. The options are endless!

Ingredients

This is just an overview of the 5 basic ingredients that you'll need for the crescent roll chicken casserole recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

Refrigerated crescent roll dough: I prefer Pillsbury brand, which you can find in the refrigerated section of almost any grocery store.
Chicken: you'll need about 1 cup of cooked, finely diced chicken for this recipe. You can use store-bought rotisserie chicken, other pre-cooked chicken strips (like Perdue Shortcuts), leftovers from a previous meal, or even canned chicken. If you prefer to cook your own chicken at home, simply boil 1 chicken breast until cooked through (about 15 minutes).
Grated cheese: I use extra sharp cheddar, but just about any good melting cheese will work fine. Try Swiss, American, Monterey Jack, Colby, Gouda, or mozzarella.
Condensed cream of chicken soup: I prefer the Campbell's "Healthy Request" line, which has less sodium, but any variety will work. You can also substitute with another flavor of condensed soup, such as cream of mushroom or cream of celery.
Milk, water, or low sodium chicken broth: to thin the soup. The condensed soup is already very salty on its own, so you don't want to add much extra salt with a salty broth.

How to Make This Easy Chicken Casserole

This casserole comes together quickly, making it perfect for busy weeknights. Feel free to add vegetables or other seasonings to the dish, too!

Toss together chicken and ¼ cup of the grated cheese.
Wrap the crescent rolls are the chicken mixture, then arrange in an 8-inch or 9-inch square baking dish.
Bake the stuffed crescent rolls in a 375°F oven until golden brown and cooked through, about 12 minutes.
Meanwhile, whisk together the cheese sauce by combining the condensed soup, milk, and remaining cheese in a saucepan over low heat. Do not let the mixture boil.
Pour enough sauce over the baked crescent rolls to cover the bottom of the pan and come up around the lower edges of the rolls.
Return the dish to the oven to cook for about 5 more minutes, or until everything is hot and bubbly.
Garnish with chopped fresh parsley and serve!

What to Serve with Crescent Roll Casserole

The casserole is perfect served with a side of steamed broccoli or a simple green salad. We also like to combine the dish with rice, noodles, crusty bread, or mashed potatoes to soak up all of that delicious sauce!

Storage

Make Ahead: You can assemble the stuffed crescent rolls in advance and keep the pan covered in the refrigerator for up to 8 hours before baking.
Store leftover chicken crescent rolls in an airtight container in the refrigerator for 3-4 days.
Freeze leftover chicken casserole in an airtight container for up to 3 months.
To reheat the crescent roll casserole, place the dish in a 325°F oven just until warmed through (about 15 minutes). You can also reheat individual roll ups in the microwave for 30 seconds - 1 minute.
To feed a larger family, double all of the ingredients and use a 9 x 13-inch dish.

Recipe Variations

This recipe calls for condensed cream of chicken soup, but you can use any soup flavor that you prefer. Condensed cream of mushroom soup or condensed cream of celery soup would both work well, too.
Chicken Crescent Rolls with Sour Cream: for a creamy filling in your crescent rolls, try adding sour cream or softened cream cheese to the chicken mixture.
Canned Chicken Crescent Rolls: you need 1 cup of cooked, diced chicken for this recipe. You can use canned chicken, or you can use store-bought rotisserie chicken or store-bought pre-cooked chicken (such as Perdue ShortCuts or Tyson Grilled n' Ready). If you have more time, you can also cook your own chicken at home to use in this recipe. Leftover chicken from a previous meal also works well!
I used extra sharp cheddar cheese, but you can substitute with just about any good melting cheese. Try Swiss, American, Monterey Jack, Colby, Gouda, or mozzarella.

Tips for the Best Crescent Roll Chicken Casserole Recipe

Add vegetables. If you like a casserole that includes veggies mixed right into the dish, feel free to add steamed broccoli, mushrooms, bell pepper, green beans, peas, frozen mixed vegetables, or any of your family's other favorites. There's plenty of cheese sauce to coat them! I recommend sautéing, steaming or parboiling the vegetables in advance and then adding them to the dish after the crescent rolls are baked (before you pour on the sauce).
If adding vegetables to the pan, you'll need a larger dish to accommodate the extra ingredients. Try an 11 x 7-inch baking dish.
Feel free to season your chicken mixture (or sauce) with any of your favorite herbs and spices. Good options include onion powder, garlic powder, basil, parsley, thyme, oregano or chives.
The condensed soup already contains a lot of salt; therefore I recommend thinning the sauce with milk, water, or low-sodium chicken broth. You might not need all of the sauce in the pan, so just add it slowly until it's exactly how you like it.

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