Chicken Crescent Casserole Recipe

This was great! I steamed up some cauliflower and stuck them in the casserole between the crescent rolls and poured all the soup and cheese over it. This way I was able to get the veggies in the casserole and it made it even heartier!!! I used all organic ingredients, just fyi. My husband loved it so much he kissed my hand, literally! lol

This is something that is requested often at my house. I usually cook my chicken in the crockpot all day and assemble the casserole at dinner time. The chicken shreds incredibly easy cooking it this way. Our favorite veggies to eat with this dish is spinach, onions, and roasted red bell peppers, which I normally throw in the crockpot along with the chicken. I season my chicken with salt, pepper, garlic, and onion powder. I also drain the broth from the chicken and veggies really well and add softened cream cheese before rolling the filling in the crescents. I bake the rolls without the soup so it's not so doughy then add the soup mixture and top with cheese with a few minutes under the broiler. Sooo delicious.

A family favorite for years and years. I'm not sure when it was first posted, but it has been copied into a well-worn cookbook. Use cream of mushroom or chicken. To make it even easier, buy a rotisserie chicken and cut it into small chunks (no need to dirty your food processor. Stuff the crescents with your favorite cheese and the chicken. Put your veggies (frozen/fresh - whatever you have on hand) in the cream soup and heat separately. I also add a few dashes of Weber roasted garlic and herb spice. I like to spray the crescent pan I use with a cooking spray for easier clean-up. Place the stuffed rolls in the pan and place in the oven to get toasty brown. Remove the pan and pour your soup /veggie mix over the crescents. Place back into the oven until bubbly hot.

I shredded 4 chicken breasts, sautéed onions, added cooked crumbled bacon to stuff the crescent rolls. I used Jumbo crescents in 11x17 pan, Poured frozen corn in between the crescent rolls, poured the mushroom chicken & 12 oz EVAPORATED MILK mixture between crescents keeping tops dry, & baked at 40 min for 400 degrees. YUMMY!

My husband is pretty picky and he loved this recipe! I 1/2 the recipe and made a few changes. Rubbed chicken with salt, pepper, creole seasoning and garlic powder before cooking. Added 1 tbsp cream cheese, 1 carrot chopped and 1/2 cup of peas & 1/4 cup of cheddar cheese to chicken mixture. Baked for 30 minutes. Absolutely perfect & so easy. Will bake in the same pan I cooked chicken in next time to make clean up even easier.

I added broccoli before pouring the chicken/mushroom mixture over the chicken/crescents. Also, I cut the recipe in half. Each soup can has one cup, so I mixed 1/2 cup of each soup and 1/2 cup of milk. No left overs and I'll make it again very soon.

I took advice from a few other reviewers and made some simple changes to this recipe. I added chopped onion and mushroom, sauted and added to my shredded chicken. The chicken I seasoned with salt, pepper and McCormick's cajun seasoning as my husband likes a bite to his food. instead of wrapping the chicken in the crescent dough, I layered one can at these boron of my baking dish, spread my chicken mixture, then topped with the 2nd can of dough. I added fresh spinach on top of that and then the sauce. turned out pretty good, and will make again with further adjustments. overall, a good, very basic recipe that is open to making your own.

Turned out delicious! Instead of cooking chicken as per directions I cooked chicken the slow cooker with broth and seasoning then shredded it. Added broccoli and bacon before adding the soup mixture and it was a hit!

I found this on a whim just trying to use the ingredients I had and it turned out so well that my hubby specially requested I save it and make it again. I tweaked this to make it my own... (cooked chicken thighs in olive oil and garlic, then added water, veggie bullion cube, paprika, salt/ppr and a touch of curry. After scooping the chicken out and adding it to the croissants I used the left over stock for cous cous which came out amazing. Rolled the croissants, topped with a mix of cream of chicken, 2tbs of powdered broccoli cheddar soup mix and milk. Layered grated cheddar on top. Cooked at 450 for 20min) We will most definitely be making this again.

This was awesome. I followed this recipe through, but added diced mushrooms, bacon, and onion in the soup mixture. The bacon added great flavor to the dish, blending excellently with the crescent rolls. I cooked for 40 mins at 350, but found my crescent rolls were still doughy, so I set oven at 400 and cooked for about 10 minutes longer. This was awesome and I will make it again.

Delicious!!! Like one of the other cooks, I cut the chicken into strips, seasoned it and cooked until no longer pink. I drained the chicken on a paper towel and then wrapped the chicken in the separated crescents. Next, I put mixed steamed vegetables (squash, zucchini, carrots, broccoli, cauliflower) around the wrapped chicken. Lastly, I poured the creamed mixture over the vegetables and wraps and baked as directed.

I did add the broccoli, everyone loved it. Very easy with our busy schedules.

The casserole was great! Took Nicole’s advice & added the steamed broccoli.

Will definitely have again only. I think we'll just skip the bread. I know that is what makes this what it is called! But I added so many veggies that it really could have just been a yummy casserole with cream of soups, some milk and tons of veggies and chicken. So yummy! I did add seasoning as others suggested garlic and Herb and I put a lot of minced garlic in with the soup mixture before pouring over the top. Excellent!

So cozy — made me feel at home.

I added garlic powder, and paprika to the chicken. I also sprinkle some garlic powder and paprika on top of the casserole.

Perfect recipe for any occasion.

Wasn't sure this would be good but decided to give it a try. Like others I thought the crescent rolls would be gooey but I was also wrong! I sprinkled some diced steamed broccoli in the soup mix and topped with shredded cheese. My grandson had 3rds! This one is a keeper for sure.

To be truthfull, I thought the rolls would end up a gooy mess. I was very happy that they were not! Husband loved the results as well, And I will be adding this to our regular go to recipe list.

Very good but a serving has 92% of daily salt recommendation. It needs to be revised.