Cheesy Crescent Roll Chicken

Rectangular glass casserole dish of baked crescent casserole

4.41 from 5 votes

If cheesy crescent chicken casserole isn't your kid's favorite comfort food meal, it soon will be. Crescent rolls are stuffed with shredded chicken, cream cheese, cheddar, onion and pimentos.

Course Entrees, Main Courses

Cuisine American

Cook Time 24

Servings people

Calories 161kcal

Author Lisa B.

Ingredients

6 tablespoons unsalted butter divided
2 tablespoons all-purpose flour
1 cup heavy cream
1 teaspoon Creole seasoning such as Tony Chachere's
4 ounces cream cheese softened
1 cup diced cooked chicken breast
1 tablespoon minced onion
2 tablespoons chopped pimentos
2 cups shredded cheddar cheese divided
2 cans of refrigerated crescent rolls
Salt and pepper to taste

Instructions

Preheat the oven to 350 degrees.
Melt three tablespoons of the butter in a saucepan over medium heat.
Whisk in the flour and cook for two minutes.
Reduce the heat to medium low. Slowly stir in the heavy cream. Bring the cream to a simmer and continue to cook until the cream begins to thicken. Remove the sauce from the heat and season with the Creole Seasoning.
Melt the remaining butter. Whip the butter and the cream cheese together.
Add the diced chicken breast, onion, pimentos and one cup of the shredded cheddar. Stir together until the mixture is evenly combined.
Unroll the crescent roll dough and separate the triangles along the perforations. Place about one tablespoon of the chicken filling along the wide edge of each triangle. Carefully roll the crescent rolls up around the filling.
Spread the sauce into the bottom of a 9 x 13 x 2-inch casserole dish. Arrange the stuffed crescent rolls over the sauce.
Bake for 15 minutes. Top the crescent rolls with the remainder of the cheese. Bake for an additional 10 minutes until the crescent rolls are brown and the cheese is melted.

Video

Notes

Storage. Cheesy Crescent Chicken can be made ahead of time. Assemble the casserole, but do not bake. Cover and store in the refrigerator. Bake within 24 hours. Any leftover crescent chicken casserole that has been baked can be stored in the refrigerator for up to four days. Again, cover the dish so the crescent rolls do not dry out.

Freezing. I don’t recommend freezing the assembled casserole, either baked or unbaked. However, the filling can be frozen for up for three months. Transfer the filling to a freezer bag and squeeze out as much air as possible. Or seal it in a vacuum sealed bag. Allow the filling to thaw before using.

Reheating. Heat the oven to 250 degrees. Reheat crescent chicken casserole for 20-30 minutes until heated through and toasted.

Nutrition