Cheesy Chicken Croissant Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
• Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
• Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
• Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.

Steps:

• 1. Cook how you like. I either put a little salt, pepper, onion and garlic powder. Then I cook in a frying pan with a little olive oil. You can also use a rotisserie chicken pulled off bone and skin removed. Remove and dice.
• 2. Mix 1/2 cup mozzarella cheese with the chicken in a bowl. Set aside.
• 3. Separate and unroll the crescent rolls.
• 4. Place chicken and cheese mixture on the large end of a separated crescent roll.
• 5. Then roll the dough to form a crescent.
• 6. Once rolled, place in a 9 x 13 dish. Continue until all rolls are completed.
• 7. Heat soup, milk and the remaining cheese in a saucepan.
• 8. When warm pour soup mix over the chicken rolls.
• 9. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly.
• 10. NOTE: You can also make this into one roll. Here are the directions: 1. Cook chicken and dice. Mix 1/2 cup mozzarella cheese with chicken in the bowl; set aside. 2. Separate and unroll the crescent rolls and place side by side in a 9x13 baking dish. Put chicken mixture at one end of roll and roll into a cake roll (like a log). 3. Heat soup, milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. You can double the recipe and put both loaves in the 9x13 pan.

Steps:

• For the chicken: Add all ingredients together in a saucepan and cover with water. Bring to boil then lower the heat, cover and let simmer till chicken is fork tender; about 2 hrs. this could be done a day ahead if you want.
• Preheat the oven to 350 degrees. Shred the chicken in a mixing bowl using 2 forks, add the 2 soup cans and the cream and mix well. Slice the croissants in 2 lengthwise.
• In a 9x13 casserole arrange the sliced croissants with the cut side up covering the bottom of the dish.
• Spread the chicken/soups mixture all over
• Top with the rest of the croissants cut side down
• Spread the shredded cheese all over the top. Spray a piece of aluminum foil with cooking spray and cover the casserole.
• Bake in a 350 degrees oven for 30 min or until it's bubbling and the cheese has melted. Remove the foil and broil for 5 minutes for a bit of browning if you like.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.