This comforting and easy recipe combines flaky crescent rolls stuffed with seasoned chicken and a creamy casserole base, perfect for busy weeknights or family dinners.
Ingredients:
- 2 cups cooked and shredded chicken
- 1 can (8 oz) refrigerated crescent rolls
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a small bowl, mix the cream of chicken soup and milk until smooth. Pour half of the mixture into the prepared baking dish.
- Unroll the crescent rolls and separate them into triangles.
- Place a small amount of shredded chicken and a sprinkle of cheddar cheese on each triangle. Roll them up, starting at the wider end, and place them seam-side down in the dish.
- Pour the remaining soup mixture over the crescent rolls, ensuring they are evenly covered.
- Sprinkle the top with the remaining cheese, garlic powder, onion powder, salt, and pepper.
- Bake for 25-30 minutes or until the crescent rolls are golden brown and the casserole is bubbly.
- Garnish with parsley if desired and serve warm.
Enjoy your delicious Chicken Crescent Rolls with Casserole!