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Description
An easy and comforting chicken casserole baked with refrigerated crescent roll dough and a creamy, cheesy chicken filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup milk
- 1/2 cup frozen peas and carrots
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 (8 ounce) package refrigerated crescent rolls
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked chicken, cream of chicken soup, softened cream cheese, milk, frozen peas and carrots, garlic powder, and black pepper. Mix until well combined and creamy.
- Unroll the crescent roll dough and separate it into 8 triangles. Arrange 4 of the triangles in the bottom of the prepared baking dish, pressing the seams together to form a crust. Stretch the dough gently if it does not completely cover the bottom.
- Spread the chicken mixture evenly over the crescent roll crust.
- Sprinkle the shredded cheddar cheese over the chicken mixture.
- Arrange the remaining 4 crescent roll triangles over the cheese, stretching them slightly to cover as much of the casserole as possible.
- Bake for 20-25 minutes, or until the crescent rolls are golden brown and the casserole is bubbly.
- Let the casserole stand for 5-10 minutes before serving. Garnish with fresh parsley, if desired. Serve hot.
Notes
- If the top of the casserole browns too quickly during baking, you can loosely tent it with aluminum foil.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg