Cheesy Chicken Crescent Roll Casserole
Buttery crescents stuffed with creamy chicken, baked in sauce, and topped with melted cheese.
Servings: 2
Ingredients
- 1 lb cooked chicken chopped
- ⅓ cup sour cream
- 1 tbsp ranch seasoning
- 1 cup broccoli, chopped
- ½ cup shredded cheddar cheese
- 2 cans 8 oz each crescent roll dough
- 1 can 10.5 oz cream of chicken soup
- ⅔ cup milk
- 1 cup shredded cheddar cheese for topping
Instructions
- Preheat oven to 350°F (175°C).
- Mix chicken, sour cream, broccoli, ranch seasoning, and ½ cup cheddar cheese.
- Roll mixture into crescent triangles and place in greased 9x13 dish.
- Bake 10 minutes.
- Stir soup and milk together; pour over crescents.
- Sprinkle with 1 cup cheddar.
- Bake 35 minutes, until bubbly and golden.
Video
Notes
- Store in fridge 3–4 days or freeze up to 2 months.
- Reheat covered at 350°F or in microwave.
- Rotisserie chicken works great.
Nutrition
Calories: 883kcal | Carbohydrates: 12g | Protein: 80g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 287mg | Sodium: 1330mg | Potassium: 760mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 1314IU | Vitamin C: 0.4mg | Calcium: 766mg | Iron: 3mg
