This chicken crescent roll casserole combines shredded rotisserie chicken, cheddar cheese, and refrigerated crescent dough in a creamy cheese sauce, baked until golden. It's a simple, comforting weeknight dinner ready in under an hour.
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Preheat oven to 375°F (190°C). Grease a baking dish with cooking spray.
In a medium bowl, combine the shredded rotisserie chicken with 1 cup of the shredded cheddar cheese.
Unroll the crescent dough and separate it into individual triangles.
Spoon the chicken and cheese mixture onto the wide end of each triangle, then roll it up.
Place the rolled-up crescents side-by-side in the prepared baking dish.
In a small saucepan, combine the cream of chicken soup, milk, and the remaining 1 cup of cheddar cheese. Heat over medium heat, whisking until the cheese is melted and the sauce is smooth.
Pour the sauce evenly over the crescent rolls in the baking dish.
Bake for 20-25 minutes, or until the crescent rolls are golden brown and the sauce is hot and bubbly.
Garnish with fresh parsley, if desired, and serve warm.
Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes. Assemble the casserole, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the cooking time.
Cooked shredded chicken breast, canned chicken, or leftover roasted chicken work well. Use about 3 cups total.
Yes. Mozzarella, Swiss, or a blend work. Avoid soft cheeses that won't melt properly.
The crescent rolls should be golden brown and the cheese sauce should be bubbling around the edges, typically 25–30 minutes at 375°F.
Freeze unbaked for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
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