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Hands serving crescent roll chicken casserole with broccoli and cheese sauce
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4.78 from 18 votes

5-Ingredient Crescent Roll Chicken Casserole

You only need 5 ingredients and about 10 minutes to pull together this easy Crescent Roll Chicken Casserole!
Course Dinner
Cuisine American
Keyword chicken crescent rolls, crescent roll casserole, easy chicken casserole
Prep Time 10 minutes
Cook Time 17 minutes
0 minutes
Total Time 27 minutes
Servings 4 people
Calories 411kcal
Author Blair Lonergan

Ingredients

  • 1 (8 ounce) tube refrigerated crescent roll dough (8 count)
  • 1 cup cooked, diced chicken
  • 1 cup grated cheese, divided (I use extra sharp cheddar cheese, but American, white cheddar, mozzarella, gouda, Havarti, Colby Jack, Swiss and Monterey Jack will all work)
  • 1 (10.5 ounce) can condensed cream of chicken soup, not diluted (I like the Healthy Request line for less sodium, but any variety will work)
  • ¾ cup milk, water, or low-sodium chicken broth
  • Optional garnish: chopped fresh parsley or other herbs

Instructions

  • Preheat oven to 375°F. Lightly grease an 8-inch or 9-inch square baking dish (or a larger dish if you plan to add some extra veggies to the pan as well). Set aside.
  • In a small bowl, toss together chicken and ¼ cup of the grated cheese. It’s optional, but you can add any herbs or seasoning that you like at this point too (for instance garlic powder, onion powder, parsley, thyme, basil, oregano or chives).
  • Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 tablespoons of the chicken mixture in the center of each crescent roll. Roll the dough and place each rolled crescent roll in the bottom of the prepared baking dish.
  • Bake for 10-13 minutes, or until the tops and bottoms of the crescent rolls are golden brown and the rolls are cooked through.
  • While the rolls are in the oven, stir together the chicken broth, condensed soup, and remaining ¾ cup of grated cheese in a saucepan over low heat. Whisk constantly, just until the cheese melts. Remove from the heat before the sauce boils.
  • Once the crescent rolls are browned and cooked through, slowly and carefully pour the cheese sauce over and around the rolls – you might not need all of the sauce, depending on the size of your dish. I like to use just enough sauce so that it covers the bottom of the dish and comes up on the sides of the rolls slightly (you don’t want them totally submerged).
  • Put the dish back in the oven for about 5-10 more minutes, just until everything is hot and bubbly.
  • Garnish with chopped fresh parsley, if desired, and serve!

Notes

  • 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.

Nutrition

Serving: 1/4 of the casserole | Calories: 411kcal | Carbohydrates: 30g | Protein: 21g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 909mg | Potassium: 320mg | Fiber: 1g | Sugar: 6g | Vitamin A: 612IU | Calcium: 218mg | Iron: 1mg