Crescent chicken rolls are to die for. They are creamy and cheesy and so easy to make, you won’t believe it.
How To Make Chicken Crescent Roll Casserole?
Start by making the sauce. In a small saucepan, combine the undiluted cream of chicken soup, the whipping cream and ½ cup of shredded cheddar cheese, and ½ cup of shredded swiss cheese. Cook until the cheeses are melted, and the sauce is smooth. Set aside. To make the filling: In a big bowl, combine the chopped chicken, chopped green onions, softened cream cheese, softened butter, ½ cup of shredded cheddar cheese, garlic powder, mustard powder, cayenne pepper, mayonnaise, salt, and pepper to taste until they form a paste. Grease the bottom and sides of a 9 x 13-inch casserole dish with cooking spray and add half of the cheese sauce on the bottom. Unroll the crescent rolls and take each triangle, add a tablespoon of filling to the bottom part, and roll up. Place the rolls seam side down in the baking dish over the sauce. Repeat with the 12 rolls. Pour the rest of the sauce on top of the rolls and sprinkle the remaining cup of shredded cheddar cheese on top. Bake uncovered for 30 minutes or until the cheese is melted and the rolls are cooked.
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 4 days, or freeze for 4 months. If you are freezing them, remember to label them with the date.
Cooking Tips
You can add chopped bell pepper for extra flavor if you want. Do not dilute the cream of chicken soup. It has the perfect consistency for the sauce. If you feel the sauce is too cheesy, add whipping cream, or use less cheese. I like mine extra cheesy. Try to chop the chicken as finely as you can. You don’t want big chunks of chicken in the filling.
