Description
A delicious and easy casserole made with shredded chicken, crescent rolls, and creamy sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 (8 oz) can refrigerated crescent roll dough
- 1 cup shredded cheddar cheese
- 1 (10 oz) can cream of chicken soup
- ½ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a mixing bowl, combine your shredded chicken with garlic powder, onion powder, salt, pepper, and ½ cup of the shredded cheddar cheese. Stir until everything is evenly coated.
- Separate the crescent dough into triangles. Place a spoonful of the chicken mixture at the wide end of each triangle, then roll them up starting from the wide end to the tip.
- Arrange the filled rolls seam-side down in the prepared dish. You can arrange them in rows or snugly side-by-side.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this mixture over the crescent rolls, making sure they’re all covered.
- Top with the remaining shredded cheddar over the top for that irresistibly melty finish.
- Bake the casserole in the oven for 25 to 30 minutes, or until the tops are golden brown and the sauce is bubbling around the edges.
- Cool slightly and let it sit for 5 minutes before serving. It will firm up slightly, making it easier to scoop and enjoy.
Notes
- This casserole is great for a quick weeknight meal.
- Feel free to add other vegetables or spices to the chicken mixture for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg