This casserole is the kind of weeknight dinner that brings everyone to the table fast. It’s buttery, cheesy, and creamy in all the right ways, with a golden crescent roll topping that stays light and flaky. You get tender chicken, a cozy sauce, and melty cheese in every bite.
It feels a bit nostalgic, but still fresh and simple. Best of all, it comes together with pantry staples and minimal prep.
Why This Recipe Works
This casserole balances rich flavors with a light, flaky crust, so it feels indulgent without being heavy. Crescent roll dough bakes up beautifully, creating a crisp top that contrasts the creamy chicken filling.
Using cooked chicken and a quick sauce keeps the process simple and reliable. The recipe is flexible, too, so you can add vegetables, swap cheeses, or adjust the seasoning to your taste.
What You’ll Need
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1/2 cup sour cream (Greek yogurt works as a swap)
- 1/2 cup chicken broth
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can refrigerated crescent roll dough
- 1/2 cup frozen peas and carrots (optional, no need to thaw)
- 1/4 cup finely chopped onion (or 1 teaspoon onion powder)
- 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1 tablespoon butter (for sautéing onion/garlic; optional)
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon paprika (optional, for color and warmth)
- Salt and black pepper, to taste
- Nonstick spray, for the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
- Sauté aromatics (optional but recommended). In a small skillet, melt the butter over medium heat. Cook the onion for 3–4 minutes until soft, then add garlic for 30 seconds.
Remove from heat.
- Mix the sauce. In a large bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Stir in thyme, paprika, salt, and pepper.
- Add the chicken and veggies. Fold in the cooked chicken, the sautéed onion/garlic, peas and carrots (if using), and 1 cup of the shredded cheese. Taste and adjust seasoning.
- Assemble the base. Spread the chicken mixture evenly in the prepared baking dish.
- Add the crescent roll topping. Unroll the crescent dough.
You can place the triangles over the filling slightly overlapping, or press seams together to create one sheet and lay it over the top. Lightly stretch to the edges without tearing.
- Top with cheese. Sprinkle the remaining 1/2 cup cheese over the crescent dough for a bubbly, golden finish.
- Bake. Place the dish on the center rack and bake for 20–25 minutes, until the crescent dough is puffed and deep golden and the filling is hot and bubbling at the edges.
- Rest before serving. Let the casserole sit for 5–10 minutes. This helps the filling set and makes cleaner slices.
- Garnish (optional). Add chopped parsley, a pinch of paprika, or a light drizzle of hot honey for a sweet-heat contrast.
How to Store
- Refrigerate: Cool completely, then cover the dish or transfer to an airtight container.
Store for up to 3–4 days.
- Reheat: Warm individual portions in the microwave in 30-second bursts until hot. For best texture, reheat in a 350°F oven for 10–15 minutes to re-crisp the topping.
- Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven to keep the crescent topping from getting soggy.
Health Benefits
This casserole delivers protein from the chicken and calcium from the cheese.
Using frozen vegetables adds fiber, vitamins, and color without extra prep. You can lighten it up by swapping sour cream for Greek yogurt and choosing reduced-sodium soup and broth. It’s a balanced comfort dish when paired with a green salad or steamed vegetables.
Pitfalls to Watch Out For
- Soggy topping: If the filling is too thin, the crescent dough won’t crisp.
Keep the sauce thick and bake until deep golden.
- Undercooked center: If the top browns too fast, tent loosely with foil and bake until the filling bubbles along the edges.
- Over-salting: Canned soup and cheese already contain salt. Taste the mixture before adding more.
- Watery vegetables: If using canned veggies, drain well. Frozen peas and carrots can go in straight from the freezer without thawing.
- Tough dough: Don’t overstretch the crescent dough.
Lay it gently and avoid pressing down into the filling.
Alternatives
- Protein swaps: Use leftover turkey, shredded rotisserie chicken, or cooked ground turkey. For a vegetarian version, try white beans or sautéed mushrooms.
- Soup base: Cream of mushroom or cream of celery both work. For a from-scratch option, make a quick roux with butter, flour, and milk or broth.
- Cheese options: Cheddar is classic.
Pepper Jack adds heat, mozzarella brings extra melt, and Gruyère adds a nutty note.
- Add-ins: Stir in chopped spinach, corn, sautéed mushrooms, or small broccoli florets. A spoonful of Dijon mustard or a splash of hot sauce can brighten the flavor.
- Gluten-free route: Use a gluten-free crescent dough and gluten-free condensed soup or a homemade gluten-free cream sauce.
- Lighter version: Greek yogurt instead of sour cream, low-fat cheese, and extra veggies in place of some chicken.
FAQ
Can I use canned chicken?
Yes. Drain it well, shred with a fork, and season the filling to taste.
Rotisserie chicken has more flavor, but canned chicken works in a pinch.
Do I need to pre-bake the crescent dough?
No. It bakes directly on top of the filling. Just make sure the filling is thick and spread evenly so the dough cooks through and crisps.
How do I keep the bottom from getting soggy?
Keep the sauce on the thicker side and bake until you see bubbling at the edges.
If you’re worried, spread a thin layer of cheese over the filling before adding the dough for a moisture barrier.
Can I assemble this ahead of time?
Yes, assemble the filling up to a day ahead and refrigerate. Add the crescent dough right before baking so it stays light and flaky.
What can I serve with it?
A simple side salad, roasted green beans, or sautéed zucchini works well. Garlic-roasted broccoli or a bright slaw adds crunch and freshness.
How do I make it spicier?
Use Pepper Jack cheese, add diced green chiles, or mix in red pepper flakes or hot sauce to the filling.
A finishing drizzle of buffalo sauce also works.
Can I make it in a smaller pan?
Yes. Halve the recipe and use an 8×8-inch dish. Start checking for doneness around 18 minutes.
In Conclusion
Chicken Crescent Roll Casserole is comfort food with minimal fuss and maximum payoff.
It’s creamy, cheesy, and golden on top, with endless ways to customize. Keep these ingredients on hand, and you’ve got a cozy, crowd-pleasing dinner anytime. Serve it hot, grab a fork, and enjoy the simple pleasure of a classic casserole done right.