Description
A cozy and quick casserole made with shredded chicken, cheddar cheese, and crescent dough, perfect for weeknight dinners and potlucks.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 1 tube refrigerated crescent rolls (8-count)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Unroll the crescent dough and separate into eight triangles. Spoon 2–3 tablespoons of shredded chicken onto the wide end of each triangle and sprinkle a little cheddar over the chicken. Roll each triangle from the wide end toward the point and arrange seam-side down in the prepared dish.
- In a medium bowl, whisk the cream of chicken soup with the milk until smooth. Stir in garlic powder, onion powder, and black pepper. Pour the mixture over the crescent rolls in the dish.
- Sprinkle the remaining cheddar over the top.
- Bake for 25–30 minutes until golden brown and sauce is bubbling. If tops brown too quickly, tent with foil.
- Let the bake rest for 5 minutes before serving.
Notes
For extra texture, fold in cooked broccoli or steamed peas into the filling. For a creamier consistency, increase milk to 3/4 cup. Use low-sodium soup to control salt levels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: chicken, crescent rolls, casserole, comfort food, weeknight meal