This Chicken Crescent Casserole is the ultimate comfort food, blending creamy, cheesy goodness with tender chicken and flaky crescent rolls. In just 50 minutes, you’ll have a dish that’s rich in flavor, with a golden, buttery crust and a velvety filling that melts in your mouth. It’s the perfect balance of savory and indulgent, making it a crowd-pleaser for weeknight dinners or cozy gatherings.
Every bite delivers a satisfying mix of textures—crispy edges, soft layers, and a gooey center—while the subtle sweetness of the crescent dough complements the hearty chicken and cheese. With 20g of protein per serving, it’s as nourishing as it is delicious, proving comfort food can be both wholesome and utterly irresistible.
What You’ll Need for Chicken Crescent Casserole
- For the Sauce:
- ▢ 10.5 ounces cream of chicken soup (1 can)
- ▢ ¾ cup shredded cheddar cheese
- ▢ ¼ cup milk (whole or 2% works best)
- For the Filling:
- ▢ 8 ounces cream cheese (1 package, softened to room temperature)
- ▢ 2 Tablespoons butter (melted)
- ▢ ½ teaspoon garlic powder
- ▢ ⅓ cup onion (finely chopped; yellow or white onion recommended)
- ▢ 2 boneless, skinless chicken breasts (cooked and cubed; rotisserie chicken works too)
- ▢ ½ teaspoon salt
- ▢ ½ teaspoon pepper
- For Assembly:
- ▢ 8 ounces Pillsbury crescent roll dough (1 package)
- ▢ 2 cups shredded cheddar cheese (for topping)
How to Make Chicken Crescent Casserole
- Preheat the oven: Heat your oven to 350°F. Lightly spray a 9 x 9-inch casserole dish with nonstick cooking spray.
- Make the sauce: In a saucepan, combine the cream of chicken soup, ¾ cup shredded cheddar cheese, and milk. Heat over medium-low heat, stirring occasionally, until the cheese melts. Remove from heat and set aside.
- Prepare the filling: In a large bowl, mix the softened cream cheese and melted butter until smooth. Add the garlic powder, onion, and cooked chicken. Stir until well combined. Season with salt and pepper.
- Assemble the casserole: Spoon a thin layer of the sauce into the bottom of the prepared baking dish. Unroll the crescent roll dough and separate into triangles. Place 1 heaping Tablespoon (or slightly more) of the chicken mixture onto the wide end of each triangle. Roll up starting from the wide end and place seam-side down in the dish.
- Add the topping: Pour the remaining sauce evenly over the crescent rolls. Sprinkle the top with 2 cups shredded cheddar cheese.
- Bake: Bake in the preheated oven for 30 minutes, or until the crescent rolls are golden brown and the cheese is bubbly.
- Serve: Let cool for 5 minutes before serving. Enjoy warm!
Creative Sauce and Topping Ideas
Want to jazz up your Chicken Crescent Casserole? Try adding a dollop of sour cream or a drizzle of hot sauce on top before serving for a tangy kick. For a crunchy twist, sprinkle crushed crackers or French fried onions over the cheese topping before baking. If you’re feeling adventurous, mix a dash of smoked paprika or cayenne pepper into the soup mixture for a smoky or spicy flavor boost!
Perfect Pairings: Serving Suggestions
This casserole pairs beautifully with a crisp green salad or steamed veggies like broccoli or green beans. For a heartier meal, serve it alongside garlic mashed potatoes or buttery rice. Don’t forget a slice of crusty bread to soak up the creamy sauce—it’s a crowd-pleaser!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover the casserole with foil and warm it in the oven at 325°F for about 15-20 minutes, or until heated through. For a quick fix, microwave individual portions for 1-2 minutes, stirring halfway to ensure even heating.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked rotisserie chicken instead of cooking your own—it’s a game-changer! You can also prep the filling and sauce the night before, then assemble and bake the casserole just before serving. If you’re really in a rush, skip rolling the crescent rolls and simply layer them over the filling for a deconstructed version.
Recipe Variations to Try
Swap out the chicken for cooked ground beef or turkey for a different protein twist. Vegetarian? Use sautéed mushrooms or spinach as a filling alternative. For a cheesy upgrade, mix in some Monterey Jack or pepper jack cheese with the cheddar. The possibilities are endless—make it your own!
Chicken Crescent Casserole
Ingredients
- 10.5 ounces cream of chicken soup 1 can
- 3/4 cup shredded cheddar cheese
- 1/4 cup milk
Filling
- 8 ounces cream cheese 1 package, softened
- 2 Tablespoons butter melted
- 1/2 teaspoon garlic powder
- 1/3 cup onion finely chopped
- 2 boneless, skinless chicken breasts cooked and cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces Pillsbury crescent roll dough 1 package
- 2 cups shredded cheddar cheese
Instructions
- Heat oven to 350°F.
- Spray a 9 x 9 casserole dish with non stick cooking spray
- In a saucepan mix cream of chicken soup, cheese, and milk.
- Heat just until the cheese melts, and then set aside.
- For the filling, mix in a bowl the soft cream cheese with butter until very smooth, then add in garlic powder.
- Add in the onion, cooked chicken, and mix well until combined.
- Season with salt and pepper.
- Spoon out a little bit of the soup mixture into the bottom of the baking dish.
- Unroll the crescent rolls.
- Place 1 heaping Tablespoon chicken mixture (or a little more) on top of each crescent triangle and the big end, then roll up starting at the big end.
- Then place the crescent rolls seam-side down in the baking dish.
- Spoon the remaining sauce on top and sprinkle with 2 cups of grated cheese.
- Bake for 30 minutes.