This dish combines shredded poultry and cheddar cheese wrapped in flaky dough. The rolls are baked partially, then covered in a warm soup and sour cream sauce before finishing in the oven. It takes about 40 minutes from start to finish.
Using a store-bought rotisserie bird cuts down on preparation time. The dough bakes up soft on the bottom and crisp on the edges. It is a hearty meal that works well for a standard weeknight dinner.
Why You’ll Love Chicken Crescent Roll Casserole
- Wrapping the chicken and cheese inside the dough keeps the filling moist while baking.
- Par-baking the dough for 10 minutes prevents the bottom from getting soggy once the sauce is added.
- Warming the sauce ingredients on the stove ensures a smooth texture without lumps.
Chicken Crescent Roll Casserole Ingredients
- Rotisserie chicken: Pull the meat from the bones and chop it into small pieces, or use any cooked chicken breast.
- Crescent rolls: Buy the large or flaky variety so you have enough dough to wrap around the filling.
- Cream of chicken soup: A standard can forms the base of the sauce.
- Cheddar cheese: Grate this from a block so it melts smoothly into the filling and the sauce.
- Sour cream: Full-fat sour cream gives the sauce a thicker texture, but low-fat works fine.
Exact quantities are in the recipe card below.
How to Make Chicken Crescent Roll Casserole
Step 1: Prepare the filling
Mix the chopped meat with half of the cheddar cheese. Place a large spoonful of this mixture onto each unrolled triangle of dough. Roll them up tightly and pinch the seams closed to keep the filling inside.
Step 2: Bake the rolls
Arrange the stuffed dough in a greased baking dish. Bake them alone for 10 minutes. This gives the dough a head start so it holds up to the liquid later.
Step 3: Make the sauce
While the dish is in the oven, heat the soup, milk, sour cream, and remaining cheese in a saucepan. Stir it over medium heat until the cheese melts into a smooth liquid.
Step 4: Finish baking
Take the dish out of the oven. Scatter any leftover meat around the edges. Pour the warm cheese sauce evenly over the top and bake for another 20 minutes.
Storage Tips for Chicken Crescent Roll Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1 to 2 minutes until the chicken reaches 165°F (74°C). Freezing is not recommended because the dough texture will change.
Expert Tips for Chicken Crescent Roll Casserole
- The chicken must reach a safe internal temperature of 165°F (74°C) as measured by a meat thermometer.
- If the tops of the rolls brown too quickly during the final bake, cover the dish loosely with aluminum foil.
- Let the casserole rest for 5 minutes before serving so the sauce can thicken slightly.
What to Serve with Chicken Crescent Roll Casserole?
Serve this heavy dish with a light green salad or steamed broccoli.
Chicken Crescent Roll Casserole Recipe FAQs
Can I use raw chicken for this recipe?
No, you need fully cooked chicken. Raw chicken will not cook through in the time it takes to bake the dough.
Can I make this casserole ahead of time?
It holds up better when baked right before eating. If you assemble it early, the dough will absorb moisture and become soggy.
What other cheese works in this dish?
Monterey Jack, Colby, or a Mexican cheese blend will melt well and taste good in the sauce.
Chicken Crescent Roll Casserole
Ingredients
- 1 rotisserie chicken meat removed and chopped, about 3 cups or 420 g
- 1 can large crescent roll dough (8 count) 12 oz or 340 g
- 2 cups shredded cheddar cheese divided, 230 g
- 1 can cream of chicken soup 10.5 oz or 298 g
- 1 cup milk 240 ml
- 1/2 cup sour cream 120 g
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Coat a 9x13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the chopped chicken and 1 cup (115 g) of the cheddar cheese.
- Unroll the crescent dough on a flat surface. Place a generous scoop of the chicken mixture onto the wide end of each triangle.
- Roll the dough up toward the point. Pinch the edges closed to seal the filling inside. Set any remaining chicken mixture aside.
- Place the rolls in the prepared baking dish. Bake for 10 minutes.
- While the rolls bake, combine the cream of chicken soup, milk, sour cream, and the remaining 1 cup (115 g) of cheddar cheese in a pot.
- Heat the pot over medium heat, stirring often, until the cheese melts and the sauce is smooth. Turn the heat to low to keep it warm.
- Remove the baking dish from the oven. Scatter the reserved chicken mixture around the partially baked rolls.
- Pour the warm sauce over the rolls. Bake for an additional 20 minutes until the dough is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
