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A close-up of a freshly baked Chicken Crescent Casserole, topped with finely chopped parsley. The pastries are golden brown with cheese melted on top. The layers of the puff pastry are visible, looking crispy and flaky.

Chicken Crescent Casserole

Families adore this chicken crescent casserole, especially since it makes use of leftover chicken!
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5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Chicken Breast, Dinner
Cuisine American
Servings 6
Calories 597

Ingredients
  

  • 1.5 lbs 680g cooked chicken, shredded (about 3 cups)
  • 8 oz 225g cream cheese, softened
  • 1 tablespoon 9g dried minced onion
  • 1 teaspoon 3g garlic powder
  • 1 teaspoon 6g salt
  • ¼ teaspoon black pepper
  • 1.5 cups 170g shredded mozzarella cheese
  • ½ cup 55g grated Parmesan or Romano cheese
  • 1 10.75 oz/305g can cream of chicken soup
  • 1 ½ soup cans 355ml milk

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease an 11x7-inch baking dish.
  • In a bowl, mix shredded chicken, softened cream cheese, dried onion, garlic powder, salt, pepper, and mozzarella cheese until well combined.
  • In a separate bowl, whisk together the cream of chicken soup and milk until smooth.
  • Unroll the crescent dough and separate it into 12 triangles. Place about ¼ cup of the chicken mixture onto the wide end of each triangle.
  • Roll up tightly from the wide end, pinching seams to seal the filling inside. Place seam-side down in prepared baking dish, leaving space between rolls.
  • Pour the soup mixture around (not over) the crescent rolls in the dish.
  • Sprinkle-grated Parmesan/Romano over the tops of the rolls.
  • Bake for 30-35 minutes until golden brown on top. Let cool for 5 minutes before serving.

Notes

  • For a crunchier topping, you can melt 2 tablespoon butter and toss the grated Parmesan/Romano in it before sprinkling it over the rolls.
  • Add sautéed mushrooms, spinach, or other veggies to the chicken filling for extra nutrition.
  • Substitute cream of mushroom or celery soup for the chicken soup if desired.
  • Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Nutrition

Calories: 597kcalCarbohydrates: 31gProtein: 32gFat: 39gSaturated Fat: 18gCholesterol: 117mgSodium: 1685mgPotassium: 275mgFiber: 1gSugar: 8gVitamin A: 792IUVitamin C: 1mgCalcium: 261mgIron: 3mg
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