Can I use pre-cooked store-bought chicken for this recipe?

Absolutely! Using rotisserie chicken or pre-cooked grilled chicken cuts down on prep time tremendously. Just be sure to shred it finely for the best texture inside the crescents.

What if I don’t have cream of chicken soup?

You can substitute cream of mushroom soup or a homemade white sauce thickened with a bit of flour and chicken broth. The key is to maintain that creamy, rich texture that binds everything.

Can I make this recipe dairy-free?

To make a dairy-free version, look for dairy-free crescent roll dough, use dairy-free cheese alternatives, and substitute the cream of chicken soup with a suitable dairy-free creamy soup option or make your own sauce using coconut milk or cashew cream.

How do I prevent the crescent rolls from becoming soggy?

Rolling the crescents tightly and placing them seam-side down helps keep the filling sealed inside. Also, pouring warmed sauce rather than cold avoids sogginess. Allowing the bake to rest before cutting lets excess liquid settle.

Cheesy Chicken Casserole: Delicious & Easy Dinner Idea

Description

This Cheesy Chicken Crescent Roll Bake is a comforting and easy-to-make main course featuring tender shredded chicken, creamy mozzarella cheese, and savory seasoning, all wrapped in flaky crescent rolls and baked to golden perfection with a creamy topping.

Ingredients

Scale

Main Ingredients

1 lb boneless skinless cooked and shredded chicken
1 cup shredded mozzarella cheese, divided
10.5 oz cream of chicken soup
10.5 oz milk (use soup can as measure)
2 packages crescent rolls (8 count each)
2 teaspoon garlic powder
2 teaspoon oregano

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Instructions

Prepare the chicken mixture: Place the cooked and shredded chicken in a large bowl. Add ½ cup of shredded mozzarella cheese, then sprinkle garlic powder and oregano over the mixture. Stir thoroughly until all ingredients are evenly coated.
Stuff the crescent rolls: Unroll each crescent roll carefully. Scoop about ⅓ cup of the chicken mixture and place it near the wide end of the crescent roll. Slowly roll the crescent roll up, enclosing the filling inside. Repeat until all crescent rolls are stuffed with the chicken mixture.
Arrange in baking pan: Place all stuffed crescent rolls seam side down in a 9×13 inch baking pan, spacing them evenly.
Make the creamy topping: In a saucepan over medium heat, combine the remaining ½ cup of mozzarella cheese, the cream of chicken soup, and the milk. Stir continuously until the mixture is melted, warm, and smooth.
Pour topping and bake: Pour the warm creamy mixture evenly over the stuffed crescent rolls, making sure they are entirely coated. Place the pan in a preheated oven at 350 degrees Fahrenheit and bake for 40 minutes.
Finish and serve: Once baked, the crescent rolls should be golden brown and the topping bubbly. Allow it to cool for a few minutes, then serve warm.

Notes

Use cooked chicken from rotisserie or leftover chicken breasts for convenience.
For extra flavor, add a pinch of black pepper or red pepper flakes to the chicken mixture.
You can substitute mozzarella cheese with cheddar or a cheese blend if desired.
Ensure crescent rolls are sealed tightly around the filling to prevent leakage during baking.
If you prefer a richer topping, substitute half-and-half for milk.

Nutrition

Serving Size: 1 stuffed crescent roll
Calories: 290 kcal
Sugar: 3 g
Sodium: 560 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 60 mg