Chicken Crescent Roll Casserole
Bite-sized pieces of chicken are baked inside flaky crescent dough and topped with a creamy cheese sauce.
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).
Notes
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.