Print

Creamy Chicken and Broccoli Crescent Roll Casserole

A close-up slice of golden Chicken Crescent Roll Casserole showing flaky crust, shredded chicken, and broccoli florets.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make a simple, creamy chicken and broccoli casserole using crescent roll dough for a quick weeknight dinner.

Ingredients

Scale
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1 cup frozen broccoli florets, thawed and drained
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations.
  3. In a medium bowl, combine the cooked chicken, cream of chicken soup, milk, thawed broccoli, black pepper, and half of the shredded cheese. Mix until everything is well combined.
  4. Spread the chicken mixture evenly over the layer of crescent roll dough in the baking dish.
  5. Sprinkle the remaining half of the cheddar cheese over the top of the chicken mixture.
  6. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Let the casserole cool for 5 minutes before cutting and serving.

Notes

  • You can substitute frozen mixed vegetables for the broccoli if you prefer.
  • For a richer flavor, use cream of mushroom soup instead of cream of chicken soup.
  • Shred your own chicken from a rotisserie chicken for faster preparation.

Nutrition

Find it online: https://cookerycourier.com/chicken-crescent-roll-casserole-recipe/