5-Ingredient Chicken Alfredo Crescent Roll Bake

Square side shot of chicken alfredo crescent roll bake on a plate with salad in the background.

5 from 1 vote

5-Ingredient Chicken Alfredo Crescent Roll Bake

An easy chicken Alfredo casserole made with crescent rolls!

Course Dinner

Cuisine American

Keyword chicken alfredo casserole, chicken alfredo crescent roll bake, Crescent Roll Bake, crescent roll casserole, crescent roll recipes, Pillsbury crescent roll recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 323kcal

Author Blair Lonergan

Ingredients

1 (8 ounce) can Pillsbury crescent roll dough (I like to use the Crescent Dough Sheets, which don’t have any perforations)
2 cups cooked, shredded or diced chicken
¾ cup Alfredo sauce (or up to 1 cup as needed)
1 tablespoon prepared basil pesto
1 cup grated Italian cheese blend
Optional garnish: chopped fresh basil, parsley, or other herbs; crushed red pepper flakes

Instructions

Preheat oven to 350°F (180°C). Spray an 11 x 7-inch baking dish with cooking spray. You can also use a 9 x 13-inch dish — it will just yield a slightly thinner crust and chicken layer.
Unroll crescent roll dough and press into the bottom of the prepared dish to form a crust. Tuck the ends of the dough under as needed to fit the pan. Set aside.
In a medium bowl, stir together the chicken, ¾ cup of Alfredo sauce, and pesto. The chicken should be nicely coated in sauce, so add a little bit more Alfredo if the mixture seems dry. You just don’t want too much sauce, which can make the crust soggy. Taste and season with salt and pepper, if desired.
Spread chicken mixture in an even layer over the crescent roll dough. Sprinkle shredded cheese on top.
Bake for 20-25 minutes, or until the crust is a deep golden brown. Cut into squares, garnish, and serve.

Notes

Look for a Pillsbury Crescent Dough “Sheet”, which is just like the crescent rolls, but without the perforations. That way you can just unroll the tube of dough and press it into the pan.

If using crescent roll dough instead of the crescent dough sheet, make sure to press and seal together the perforations before using the dough as a crust.

Use just enough Alfredo sauce to moisten and flavor the meat. You don’t want the filling too “wet,” or it might make the crust soggy. Start with ¾ cup of sauce, and then add more if you like.

Use pre-cooked chicken (not raw meat) in this casserole. Take advantage of leftovers from another meal, a store-bought rotisserie chicken, canned chicken, or boil your own chicken at home.

The basil pesto is optional, but highly recommended. It gives the dish much more flavor; however, the recipe will still "work" if you don't have any basil on hand.

Garnish the crescent roll casserole with fresh herbs (such as parsley or basil), or add crushed red pepper flakes for a little bit of heat.

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