Easy Chicken & Cheese Crescent Roll Casserole
📜 Collection: General Archive | ✍️ Attribution: Mrs. Mulligan | 📂 Category: Entrees A comforting and easy vintage recipe from Mrs. Mulligan featuring tender chicken and cheddar cheese rolled in crescent dough. Baked in a creamy chicken soup sauce, it’s a quick family favorite.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 4–6 Servings |
🔪 Key Equipment
- Large shallow baking pan
- Saucepan
- Measuring cup
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Chicken | cooked, deboned, and cut into pieces |
| As needed | Cheddar Cheese | grated |
| 1 can | Cream of Chicken Soup | None |
| 1 cup | Milk | None |
| 1 can | Crescent Rolls | None |
Instructions
Step 1: Prep and Assemble
- Preheat oven to 350°F and grease a large shallow baking pan.
- Prepare the 1 cooked and deboned chicken by cutting the meat into small pieces.
- Unroll the 1 can crescent rolls and separate into triangles.
- On each triangle, place a small amount of grated cheddar cheese and some of the cooked chicken pieces.
- Roll each crescent up, starting from the wide end, and place it in the prepared baking pan.
Step 2: Sauce and Bake
- In a saucepan, heat the 1 cup milk and 1 can cream of chicken soup. Add any extra leftover cheddar cheese or chicken you have, stirring until warm and combined.
- Pour the soup sauce evenly over the filled crescent rolls in the pan.
- Bake at 350°F for 40-45 minutes, or until the rolls are golden brown and the sauce is bubbly.
💡 Make-Ahead & Storage: Assemble the crescent rolls and sauce ahead of time, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the fridge.
Original Recipe Scan
