Recipe by HotintheKitchen25
"This is a yummy recipe that any cheese or casserole lover will adore! It's super easy to make, as most casseroles are. It's also a fun recipe to play around with; you could add vegetables (broccoli might be nice) or bacon. Just have fun with it!"
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skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 (8 ounce) packages
crescent roll dough, unrolled and divided into triangles
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
This was great! I steamed up some cauliflower and stuck them in the casserole between the crescent rolls and poured all the soup and cheese over it. This way I was able to get the veggies in the casserole and it made it even heartier!!! I used all organic ingredients, just fyi. My husband loved it so much he kissed my hand, literally! lol
Wow...my boyfriend has renamed this dish "Chicken Disaster-ole." We made this according to the directions, without adding broccoli or other veggies. The chicken was completely flavorless even though I tried to avoid this by simmering with vegetable broth and seasonings before shredding. This makes more than 4 servings, holy cow who needs 1/2 can of crescent rolls per person! Also I didn't feel there was enough sauce, maybe add more milk? I love quick easy casseroles, but this is not one I will ever waste the ingredients to make again.
Fantastic! I added steamed mixed veggies and with my food processor it shredded the chicken quick with little effort. I served on top of mashed potatoes and my hubs had thirds. I'd say that's a rating in its self!!
I loved it! The process of shredding the chicken was a little tedious but well worth the effort. The addition of the broccoli as mentioned in the by HotintheKitchen25 was a nice touch and rounded out the whole meal.
This was yummy. I make a similar dish but tried it is his way to see which I'd like best. I make mine pot-pie style...layer of crescents rolls on bottom of dish, then chicken and other ingredients, layer the top with crescent rolls. I don't shred the chicken but cut it in halves. My way provides a crunchier pastry. All a matter of preference though! Loved the spin on it.
This was good, but it came out kind of doughy. I took it out at 40 minutes because the top was golden and bubbling. Next time I make this, I'm leaving it in longer.
YUM!! Will definitely make this again. I bought a pre-roasted chicken to save time and added a cup of frozen broccoli florets as suggested and it was just perfect!
This is something that is requested often at my house. I usually cook my chicken in the crockpot all day and assemble the casserole at dinner time. The chicken shreds incredibly easy cooking it this way. Our favorite veggies to eat with this dish is spinach, onions, and roasted red bell peppers, which I normally throw in the crockpot along with the chicken. I season my chicken with salt, pepper, garlic, and onion powder. I also drain the broth from the chicken and veggies really well and add softened cream cheese before rolling the filling in the crescents. I bake the rolls without the soup so it's not so doughy then add the soup mixture and top with cheese with a few minutes under the broiler. Sooo delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Crescent Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 409
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