Chicken Crescent Casserole


Serves: 9

Chicken Crescent Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 1 can Pillsbury Crescent Roll Dough
  • 1 (10 3/4 ounce) can cream of mushroom soup,
  • 3/4 cup grated cheddar cheese
  • 1/4 cup of skim milk
  • 8  ounces cream cheese (very soft)
  • 1/2 teaspoon garlic powder
  • 1/3 cup onion, finely chopped
  • 2 large cooked chicken breasts, cubed
  • 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1-2 cup grated cheddar cheese


  1. Set oven to 350°F.
  2. Spray a 9 x 9 casserole dish with non stick spray
  3. In a saucepan, mix skim milk, 3/4 cup grated cheese and chicken soup.
  4. Heat just until the cheese melts.
  5. For the filling, in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder.
  6. Add in the chopped chicken, and onion and mix well until combined.
  7. Season with seasoned salt or white and black pepper to taste.
  8. Unroll the crescent rolls.
  9. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  10. Drizzle a small amount of soup mixture on the bottom of the dish.
  11. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  12. Drizzle the remaining sauce on top and sprinkle with 1 cup of grated cheese, or amount desired.
  13. Bake for about 30 minutes.


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