Chicken Crescent Roll Casserole
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I still make this Chicken Crescent Roll Casserole on nights when I want something comforting, fast, and impossible for kids to resist. It’s basically shredded rotisserie chicken wrapped in buttery crescent dough, topped with melty cheese — nothing fancy, but it hits all the right notes for a weeknight dinner, potluck, or easy brunch. If you like stuffed crescent ideas, you might also enjoy this twist on baked chicken stuffed crescents: baked chicken stuffed crescent rolls.
Why you’ll love this dish
This casserole is fast, forgiving, and crowd-pleasing. It converts leftover or store-bought rotisserie chicken into a warm, cheesy bake with almost no chopping required. Because it uses refrigerated crescent roll dough and a short bake, it’s great for nights when time and patience are limited. It’s also easy to scale up for guests and easy to adapt if you want different cheeses or add-ins.
“A simple dump-and-bake favorite — always a hit for weeknights and potlucks. Ready in under 30 minutes and the crescent crust turns perfectly golden.” — family-tested review
How this recipe comes together
Quick overview: preheat, layer, sprinkle, and bake. First you spread half the crescent dough (or press it together) across the bottom of a baking dish. Toss cooked chicken with a little seasoning, spread it over the dough, add cheese, then top with the remaining crescent dough or triangles. Bake until the dough is golden and the cheese is bubbly. Expect about 15–22 minutes in a 375°F oven depending on your pan and dough arrangement.
What you’ll need
- 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken is perfect)
- 1 can refrigerated crescent rolls (one standard 8-count can)
- 1 cup shredded cheese (cheddar or mozzarella; swap for Monterey Jack, Colby, or a Mexican blend)
Notes and substitutions:
- For a creamier casserole, stir 1/2 cup cream cheese or a can of cream-of-chicken soup into the chicken before layering.
- Use rotisserie chicken or poached chicken breast — both work. If using frozen cooked chicken, thaw completely first.
- To make it vegetarian, substitute cooked, shredded jackfruit or seasoned tofu for the chicken. You may also want to add sautéed mushrooms for texture.
If you want a faster, loaded version with bacon and Ranch-style seasoning, check this similar casserole idea: a 25-minute crack chicken casserole.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch (or similar size) baking dish.
- Unroll the crescent dough and, if desired, press the triangles together to form one sheet. Fit half the dough (or half the triangles) into the bottom of the prepared dish, pressing seams together.
- Toss the cooked chicken with a pinch of salt, pepper, and any preferred seasoning (garlic powder, paprika, or a few tablespoons of chopped green onions). Spread the seasoned chicken evenly over the bottom layer of dough.
- Sprinkle the shredded cheese over the chicken in an even layer.
- Arrange the remaining crescent roll pieces over the cheese. You can place triangles point-side-up for a decorative top or press a second dough sheet over the filling for a sealed pie-like top.
- Bake for 15–22 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly. If the top browns too quickly, tent loosely with foil for the last few minutes.
- Let the casserole rest for 5 minutes before slicing and serving. This helps the filling set so slices hold together.
For more variations on assembly and presentation, you can see a step-by-step guide and visuals here: Chicken Crescent Roll Casserole.
Best ways to enjoy it
Serve in squares or wedges with simple sides for a complete meal:
- Crisp green salad with vinaigrette to cut the richness.
- Steamed or roasted broccoli for a bright, healthy side.
- A bowl of tomato soup for dipping — classic and comforting.
- For brunch, pair with fruit salad and a spicy ketchup or salsa on the side.
To plate it nicely, warm individual portions and garnish with chopped chives or parsley and a small spoonful of sour cream or pico de gallo.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm individual portions in a 350°F oven for 10–12 minutes, or microwave until heated through. Reheat until internal temperature reaches 165°F for safety.
- Freeze: Wrap cooled, tightly sealed portions or the whole casserole (well wrapped in foil and plastic) for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: Don’t leave the dish at room temperature for more than 2 hours. When using leftover chicken, ensure it was handled safely and refrigerated promptly after initial cooking.
Helpful cooking tips
- Press crescent seams to prevent the filling from leaking. If you want a flakier top, leave seams as triangles and overlap slightly.
- Dry chicken shreds hold sauce better than big wet chunks; gently pat cooked chicken dry if it’s very moist.
- If you like extra crisp, brush the top dough with a light egg wash (1 beaten egg + 1 tbsp water) before baking.
- Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
- Use pre-shredded cheese for convenience, but freshly shredded melts a little better because it has no anti-caking agents.
Creative twists
- Creamy ranch: Mix 2 tbsp ranch dressing mix into the chicken, add cooked bacon bits, and use cheddar.
- Buffalo chicken: Toss chicken in buffalo sauce and top with mozzarella; serve with blue cheese or ranch.
- Mediterranean: Add chopped spinach, crumbled feta, and sun-dried tomatoes for a bright variation.
- Low-carb swap: Use a store-bought low-carb crescent dough or make a cauliflower crust under the filling.
- Extra veggies: Fold in sautéed onions, bell peppers, or mushrooms with the chicken for more substance.
Your questions answered
Q: Can I use canned chicken?
A: Yes — drained canned chicken works in a pinch. It’s usually softer and moister, so you may want to pat it slightly dry to avoid a soggy bottom.
Q: How long does it take to prepare from start to finish?
A: Prep is about 10 minutes (if chicken is already cooked). Baking is 15–22 minutes, so plan on roughly 25–35 minutes total.
Q: Can I assemble this ahead of time?
A: Yes — assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Allow an extra 5–10 minutes of baking time if it’s cold from the fridge.
Q: Is there a recommended cheese ratio?
A: One cup of shredded cheese is a good starting point; increase to 1 1/2 cups for a cheesier finish, or mix cheeses for flavor complexity.
Q: What pan works best?
A: A 9×9-inch glass or metal baking dish gives good depth and even baking. You can also use an 8×10 if you want a thicker casserole.
Conclusion
This Chicken Crescent Roll Casserole is a reliable, speedy meal that makes the most of leftover chicken and ready-made dough. For a visual walkthrough and a slightly different spin, see this version with quick prep tips at Chicken Crescent Roll Casserole {10 Minute Prep} | Lil’ Luna. If you prefer a creamier base and step-by-step photos, this guide is helpful: CREAMY CHICKEN CRESCENT ROLL CASSEROLE – Al Dente Diva. For another take on a crescent-based chicken bake with alternate assembly ideas, check Chicken Crescent Bake – The Midnight Baker.
Chicken Crescent Roll Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch (or similar size) baking dish.
- Unroll the crescent dough and, if desired, press the triangles together to form one sheet. Fit half the dough (or half the triangles) into the bottom of the prepared dish, pressing seams together.
- Toss the cooked chicken with a pinch of salt, pepper, and any preferred seasonings. Spread the seasoned chicken evenly over the bottom layer of dough.
- Sprinkle the shredded cheese over the chicken in an even layer.
- Arrange the remaining crescent roll pieces over the cheese. You can place triangles point-side-up for a decorative top or press a second dough sheet over the filling for a sealed pie-like top.
- Bake for 15–22 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly. Tent loosely with foil for the last few minutes if the top browns too quickly.
- Let the casserole rest for 5 minutes before slicing and serving.
