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Golden chicken crescent roll casserole baked with bubbling melted cheddar cheese in a baking dish.

Chicken Crescent Roll Casserole

Rebecca Blumer
Tender shredded chicken and seasoned cream cheese roll up in buttery crescent dough, then bake under a velvety cheddar sauce until bubbling and golden at the edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 480 kcal

Equipment

  • 9x13-inch baking dish
  • Small Pot
  • Mixing Bowl

Ingredients
 

  • 2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (10 3/4 oz) can cream of chicken soup undiluted
  • 3/4 cup grated cheddar cheese
  • 1/2 cup heavy whipping cream

Filling

  • 4 oz cream cheese room temperature
  • 4 tbsp butter room temperature
  • 1 tsp garlic powder
  • 1/3 cup onion finely chopped
  • 2 large cooked chicken breasts finely chopped (about 2 cups)
  • 1/2 cup finely grated cheddar cheese
  • 1/2 tsp seasoning salt
  • 1/2 tsp ground black pepper
  • 2–4 tbsp heavy whipping cream

Topping

  • 1–2 cups grated cheddar cheese

Instructions
 

  • Heat the oven to 350°F and butter a 9×13-inch baking dish. Coat the corners and bottom evenly so the sauce and pastry release more easily after baking.
  • Warm the cream of chicken soup, 3/4 cup grated cheddar cheese, and 1/2 cup heavy whipping cream in a small pot over medium heat. Stir until the cheese disappears into a smooth sauce, then remove the pot from the heat.
  • Mash the room-temperature cream cheese, room-temperature butter, and garlic powder together in a mixing bowl with a fork. The mixture should look soft and uniform with no firm bits of cream cheese remaining.
  • Stir in the chopped chicken, onion, 1/2 cup finely grated cheddar cheese, seasoning salt, black pepper, and 2–4 tbsp heavy whipping cream. The filling should hold together and feel creamy enough to scoop without becoming runny.
  • Separate and unroll the crescent dough, then place 1 level tablespoon of filling on the wide end of each triangle and roll toward the pointed end. Keep the filling centered and tuck the dough around it so the seams stay closed as the rolls expand.
  • Spoon a thin coating of the cheese sauce across the bottom of the buttered dish. The sauce should lightly cover the dish rather than form a deep pool beneath the pastry.
  • Set the filled crescent rolls over the sauce in the baking dish. Arrange them snugly with a little space for the dough to puff and brown.
  • Pour the remaining cheese sauce over the rolls. Leave some dough exposed on top so it can develop a golden, flaky finish.
  • Scatter the grated cheddar cheese over the casserole. The cheese should cover the rolls lightly and melt into the sauce as it bakes.
  • Bake for 30 minutes. The casserole is ready when the tops are golden, the edges bubble actively, and the kitchen smells buttery and savory.

Notes

Texture tip: Stick to one level tablespoon of filling per triangle and roll from the wide end with edges tucked inward to prevent filling blowouts.
Browning tip: Spread only a thin film of sauce beneath the rolls and leave top ridges exposed so the pastry develops a flaky, golden crust rather than turning soggy.
Serving tip: Rest the casserole for 5 minutes after baking so the melted cheese and warm sauce settle into neat, scoopable portions.
Reheating: Warm leftover portions in a 350°F oven under foil until heated through, then uncover briefly to revive the top pastry.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 480kcalCarbohydrates: 28gProtein: 22gFat: 32gSaturated Fat: 16gCholesterol: 95mgSodium: 850mgPotassium: 260mgFiber: 1gSugar: 5gVitamin A: 650IUVitamin C: 1mgCalcium: 240mgIron: 2mg
Keyword chicken crescent roll casserole, crescent roll bake, crescent roll chicken casserole
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