Go Back
Chicken Crescent Casserole baked with creamy chicken filling and golden crescent roll topping

Chicken Crescent Casserole

Emily Wilson
Chicken Crescent Casserole is a creamy, cheesy baked dinner topped with golden crescent roll dough. Made with tender shredded chicken and a rich, savory sauce, this easy weeknight recipe is budget friendly, family approved, and ready in just 45 minutes. It can also be customized with broccoli for a complete one dish meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Spatula

Ingredients
  

Chicken Filling

  • 2 cups Cooked shredded chicken About 300 grams, rotisserie works well
  • 1 can (10.5 ounces) Cream of chicken soup Low sodium if preferred
  • 1 cup Sour cream Greek yogurt can be substituted
  • 1 cup Shredded cheddar cheese Divided
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 0.5 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Black pepper Adjust to taste

Topping

  • 1 can (8 ounces) Refrigerated crescent roll dough

Optional Add Ins

  • 1 cup Steamed broccoli florets Drain well before adding

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with nonstick spray or butter.
  • In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is fully combined and creamy.
  • If using broccoli, fold in the steamed and well drained florets at this stage.
  • Spread the chicken mixture evenly into the prepared baking dish, smoothing the top with a spatula.
  • Unroll the crescent dough and gently lay it over the chicken mixture, covering as much of the surface as possible. Seal perforations lightly if desired.
  • Sprinkle the remaining shredded cheese evenly over the crescent dough topping.
  • Bake for 25 to 30 minutes, or until the crescent topping is golden brown and the filling is bubbling around the edges.
  • Remove from the oven and let rest for 5 minutes before slicing and serving.

Notes

For a crispier top, brush the crescent dough lightly with melted butter before baking. To prevent a soggy bottom, ensure vegetables are drained well and the filling is not overly watery. Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350 degrees Fahrenheit.
Nutrition Facts:
•Calories: 420 kcal 
•Carbohydrates: 20 g 
•Protein: 25 g 
•Fat: 28 g 
•Saturated Fat: 14 g 
•Cholesterol: 85 mg 
•Sodium: 820 mg 
•Potassium: 320 mg 
•Fiber: 1 g 
•Sugar: 3 g 
•Vitamin A: 750 IU 
•Vitamin C: 12 mg 
•Calcium: 220 mg 
•Iron: 2 mg