Chicken Crescent Roll Casserole

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"My mother used to make this and it is still one of my favorites."
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45 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine chicken, cream of chicken soup, water chestnuts, mayonnaise, mushrooms, and sour cream in a large saucepan over medium heat; cook and stir until bubbling, about 10 minutes.
  3. Pour chicken mixture into a 9x13-inch baking dish. Spread crescent roll dough over chicken mixture, covering the whole surface and sealing the seams together; brush with butter. Sprinkle Swiss cheese over butter layer and top with almonds.
  4. Bake in the preheated oven until crescent rolls are lightly browned and cheese is melted, 20 to 25 minutes.


  • Cook's Note:
  • Cream of mushroom soup can be substituted for the cream of chicken.


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This a great starting off place for a variety of chicken & crescent casseroles... I've used this as a basic go-to several times. First, we don't like canned soups so I use a jar of Alfredo Sauce...

Way too creamy with no taste. Kids loves it

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