Tuesday, January 8, 2013

Another Pinterest Review: Chicken Crescent Roll Casserole

I had the Pinterest app on my old phone (just need to download it to my new phone!), which made it fairly easy to shop for groceries when I wanted to make a recipe off of Pinterest.  Just open Pinterest, click on the pin, get to the original spot on the interwebs, and viola!  There is the recipe and I can buy what I need!

Which is just what I did one day last month.  We had half of the ingredients already for the Chicken Crescent Roll Casserole; I just picked up the rest.

Click here for the full info over on


  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
  • 1/2 cup 18% table cream (or use whipping cream)
  • 4 ounces cream cheese (very soft)
  • 4 tablespoons butter (very soft but not melted)
  • 1/2-1 teaspoon garlic powder (optional)
  • 1/3 cup onion, finely chopped (can use green onions)
  • 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2-3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 2-4 tablespoons mayonnaise or whipping cream
  • 1-2 cup grated cheddar cheese (for topping)


  • 1. Set oven to 350°F.
  • 2. Butter a casserole dish (any size to hold crescent rolls).
  • 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
  • 4. Heat just until the cheese melts (do not boil).
  • 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  • 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
  • 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  • 8. Season with seasoned salt or white and black pepper to taste.
  • 9. Unroll the crescent rolls.
  • 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  • 11. Drizzle a small amount of soup mixture on the bottom of the dish.
  • 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  • 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  • 14. Bake for about 30 minutes

What did we think?  Jeff & Rhy liked it.  I used canned chicken, which was a poor choice, and Rhy asked if we could use "real" chicken next time.  I think it's definitely not an every day recipe because it really is rich.  And I can't quite figure out why it was so darn salty.

But, all in all, it was a WIN.  If you like creamy chicken dishes, try it.  You like crescent rolls?  Try it!  Thank you to for the recipe.

Next time, I'll use "real" chicken (can you say "rotisserie"?) and I'll make as much ahead of time as possible so that it's easier to make during the week.  And there will be some crisp fresh veggies to cut all the creamy.

What have you made recently?

1 comment:

  1. I find anything made with canned soup is too salty for me...unless it is NOT a primary in chicken rice casserole. The rice and chicken are the primary ingredients, so it dilutes the salt of the canned soup.

    Try the pepperoni roll-ups that use the crescent rolls! You can find it on my Pinterest Recipes board! :) Good for a quick and easy meal!