Chicken Crescent Roll Casserole

Creamy Chicken Crescent Roll Casserole is a homey and comforting classic perfect for feeding the whole family!

Chicken Crescent Roll Casserole is a creamy, filling dish that is sure to be a favorite! Potato salad, favorite broccoli salad, kale salad, and arugula salad all make great sides to pair with this tasty dish.

Chicken Crescent Roll Casserole baked in a dish

An Easy family favorite

We have another Tried and True recipe that is sure to please and be a hit with the family. We’ve talked about our need for having several delicious dinner ideas. I mean, we have to have dinner every day and making the same 10 dishes over and over isn’t going to work – at least, not in my family. 😉

One kind of dish we like to make that is usually simple and a hit with everyone is casseroles. When you have a large family, like ours, it seems like you cant go wrong with them and they tend to feed a lot. They’re great for a last-minute meals, or even to prepare the night before to cook up on a busy day. We love finding new ways to make a boring dish fun and exciting.

I think this Chicken Crescent Roll Casserole is a new fun twist on a traditional chicken bake. It was really creamy and simple enough for the kids to enjoy too because all the ingredients are kid-approved (chicken, crescent rolls, cheese!) It reminded me of the Chicken Crescent Roll Bundles we’ve loved for years, and if you love casseroles and the flavors of chicken, sour cream, cheese and cream of chicken soup (I mean, who doesn’t?!) then you’ll love this dish!

stuffed crescent rolls for chicken crescent roll casserole

Making Chicken Crescent Roll Casserole

PREP. Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.

MIX. In a large bowl, mix chicken, and 1 cup cheddar cheese.

BAKE. One at a time, place crescent roll on a flat surface and add a heaping scoop of chicken mix. Roll up and pinch any openings to seal. Repeat with each roll. Set aside leftover chicken. Place rolls in a greased 9×13 baking dish and bake at 375 for 10 minutes.

SAUCE. While rolls are baking, heat soup, milk, sour cream and 1 cup cheese in a pot over medium heat, stirring until cheese has melted. Keep warm on low.

BAKE. After 10 minutes of baking, remove rolls from oven, pour remaining chicken mixture around the rolls, top with sauce and bake an additional 20 minutes. Remove and serve warm. Enjoy.

Chicken Crescent Roll Casserole baked in a casserole dish

Tips + Storing Info

Use chicken breast instead of rotisserie chicken if you’d like. If you need a good shredded chicken recipe check here. You could also make our easy oven baked chicken, cut it into cubes and use it in this recipe.

To change this recipe up a bit you could add the classic duo of garlic and onion, mushrooms, or even some chopped green onions.

STORE in an airtight container in the fridge for 2-3 days. Reheat individual servings in the microwave and larger servings in the oven. After baking the bottom of the crescent rolls will be softer and the tops will get a little toasty from being exposed in the oven. But overall the rolls will be soft, which is why you don’t want to store them in the fridge for more than 2-3 days so they don’t get too soggy.

FREEZE any leftovers if you’d like.  After baking, let the dish cool completely then wrap it tightly with plastic wrap followed by aluminum foil before freezing.  This casserole should keep well frozen for up to 3-4 months. Thaw in the refrigerator overnight and then pop it in the oven at 375 for about 40ish minutes to make sure it’s warmed all the way through.

Chicken Crescent Roll Casserole baked in a dish

For more of our favorite chicken dinner recipes:

Chicken Crescent Roll Casserole Recipe

4.67 from 3 votes
Creamy Chicken Crescent Roll Casserole is a homey and comforting classic perfect for feeding the whole family!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 458 kcal
Author Lil' Luna

Ingredients

  • 1 rotisserie chicken cut into bite size pieces
  • 8 large crescent rolls Big and Flaky kind
  • 2 cup cheddar cheese shredded, divided in half
  • 10.5 oz cream of chicken soup
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 cup cheddar cheese shredded
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees F. Spray a 9x13 baking dish with non-stick cooking spray.
  • In a large bowl, mix chicken, and 1 cup cheddar cheese.
  • One at a time, place crescent roll on a flat surface and add a heaping scoop of chicken mix. Roll up and pinch any openings to seal. Repeat with each roll. Set aside leftover chicken. Place rolls in a greased 9x13 baking dish and bake at 375 for 10 minutes.
  • While rolls are baking, heat soup, milk, sour cream and 1 cup cheese in a pot over medium heat, stirring until cheese has melted. Keep warm on low.
  • After 10 minutes of baking, remove rolls from oven, pour remaining chicken mixture around the rolls, top with sauce and bake an additional 20 minutes. Remove and serve warm. Enjoy.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

    1. They are soft and a little crisp around edges and yes, the bottom gets a little squishy, but not soaking and not edible. Hope you’ll give it a try!

    1. I haven’t tried, but I don’t see why not. I’m sure they’d be great! Let us know 🙂 Thanks!

  1. 5 stars
    This is delicious but the sauce wasn’t as smooth and creamy as it could have been. I wonder if the sour cream “broke” or I did something wrong. Did that happen to anyone else? I would definitely make again.

  2. This has been a favorite of my family for years! We do have a slight variation though and thought you might like to try it. We use one can cream of mushroom soup and 1 can cream of chicken soup and 1 large jar of undrained pimentos. yum!

  3. I can’t wait to try this ! We live on a beef farm but my hubby luuuves chicken! lol Thanks for taking the the time to share :))

  4. I was thinking of making this recipe (Chicken Crescent Roll Casserole) for turkey leftovers at Thanksgiving. I can’t figure out where the last cup of cheese is used. The recipe calls for 3 cups of cheese, but only 2 are used.

  5. I want to make this ahead of time should I cook it after adding the sauce or finish cooking the next night to serve warm?

    1. I would probably finish cooking the next night. I haven’t personally made ahead of time, but if I were..that’s what I would do 🙂 Good luck!

  6. Question: I have croissants already cooked that I’d like to use. Don’t have CRESCENT rolls handy. What do you think?