Description

A comforting, cheesy casserole featuring tender shredded chicken wrapped in buttery crescent rolls and baked in a creamy, savory sauce. It’s easy to prepare, perfect for feeding a crowd, and a great way to repurpose leftover chicken into a crowd-pleasing dinner.

Ingredients

2 cups cooked, shredded chicken

1 can refrigerated crescent roll dough

1 can (10.5 oz) cream of chicken soup

1/2 cup sour cream

1 cup shredded cheddar cheese (plus extra for topping)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

2 tablespoons chopped parsley (optional)

1/4 cup milk

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix shredded chicken, 1/2 cup cheddar cheese, sour cream, garlic powder, onion powder, salt, and pepper.
Unroll crescent dough and separate into triangles.
Place a spoonful of chicken mixture at the wide end of each triangle, roll them up, and arrange seam-side down in a greased 9×13-inch baking dish.
In a bowl, whisk together cream of chicken soup and milk. Pour over the rolls.
Sprinkle remaining cheddar cheese on top.
Bake uncovered for 25–30 minutes, until golden brown and bubbly.
Garnish with chopped parsley before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole