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Chicken Croissant Casserole

This Chicken Croissant Casserole is a comforting and convenient dish, perfect for feeding a crowd. It features flaky crescent rolls layered with a savory filling of cooked chicken, creamy cheese, and a rich, cheesy sauce. Baked to golden perfection, it offers a delicious combination of textures and flavors, making it an ideal choice for a satisfying family meal or potluck.
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Course lunch/dinner
Cuisine American
Servings 20 people
Calories 6084.7 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Spatula or wooden spoon

Ingredients
  

Main

  • 2 8 oz. cans of Pillsbury’s Crescent Rolls
  • 1 can of Cream of Chicken Soup
  • 2 cups Grated cheese your choice I used Monterrey Jack
  • 4 ounces of cream cheese
  • 2 tablespoons of butter soft
  • 1 teaspoon garlic powder
  • 1 teaspoon minced onion flakes
  • 2 cups finely chopped COOKED chicken breast try shredding a deli rotisserie chicken to save time
  • Milk ½ cup for the sauce 2 tablespoons for filling

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • In a medium bowl, combine the finely chopped cooked chicken, 2 tablespoons of milk, softened cream cheese, 2 tablespoons of soft butter, 1 teaspoon garlic powder, and 1 teaspoon minced onion flakes. Mix thoroughly to create a cohesive filling.
  • In a separate large bowl, whisk together the can of cream of chicken soup and ½ cup of milk until smooth. Stir in 2 cups of grated cheese until well combined to form the sauce.
  • Unroll one can of crescent rolls and carefully arrange the dough evenly at the bottom of the prepared baking dish, pressing the seams together to form a solid base.
  • Evenly spread the prepared chicken filling mixture over the crescent roll base.
  • Unroll the second can of crescent rolls and gently place them over the chicken filling, carefully pressing the seams together to form the top layer.
  • Pour the cheese sauce mixture evenly over the top layer of crescent rolls, ensuring full coverage.
  • Bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbly. If the top begins to brown too quickly, loosely tent the dish with aluminum foil.
  • Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow the flavors to meld and the sauce to set.
  • Slice into portions and serve warm.

Notes

For an enhanced flavor profile, consider using freshly grated Monterey Jack combined with a small amount of sharp cheddar or Gruyere; pre-shredded cheese can hinder smooth melting. When preparing the chicken, ensure it's finely shredded or diced for even distribution; a homemade poached chicken breast seasoned with herbs like thyme or bay leaf will offer a superior taste compared to unseasoned rotisserie. To elevate the sauce, whisk in a tablespoon of dry white wine or a pinch of nutmeg with the cream of chicken soup for added depth. Be mindful of the delicate crescent roll dough; handle it gently to maintain its airy texture. If the top starts to brown too quickly during baking, loosely tent the casserole with foil to prevent over-browning while allowing the center to heat through. Allow the casserole to rest for 5-10 minutes after baking for easier serving and to allow the sauce to set slightly.