Creamy Chicken Crescent 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:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.

Steps:

• In a large saucepan, saute celery in 1 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. , Unroll crescent roll dough into a rectangle; seal seams and perforations. Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.

Steps:

• Place cooked chicken, peas, and ham in the bottom of a 9x13in pan. Mix in the cream of chicken soup. Spread grated cheese over the top.
• Pull apart individual triangles from the crescent rolls. Stretch the triangles out as thin as you can. (This will help to not have a half-cooked half-doughy roll) Place triangles on top of casserole. Bake in a 350 degree oven for 15-20 minutes or until the top is a nice golden brown. If you cook until just lightly browned you may have some doughiness underneath.

Steps:

• Set oven to 350°F.
• Butter a casserole dish (any size to hold crescent rolls).
• 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).
• Heat just until the cheese melts (do not boil).
• 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).
• Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• Season with seasoned salt or white and black pepper to taste.
• Unroll the crescent rolls.
• Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• Drizzle a small amount of soup mixture on the bottom of the dish.
• Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• 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.
• Bake for about 30 minutes.

Steps:

• Heat oven to 350°F.
• Spray a 9 x 9 casserole dish with non stick cooking spray
• In a saucepan mix cream of chicken soup, cheese, and milk.
• Heat just until the cheese melts, and then set aside.
• For the filling, mix in a bowl the soft cream cheese with butter until very smooth, then add in garlic powder.
• Add in the onion, cooked chicken, and mix well until combined.
• Season with salt and pepper.
• Spoon out a little bit of the soup mixture into the bottom of the baking dish.
• Unroll the crescent rolls.
• Place 1 heaping Tablespoon chicken mixture (or a little more) on top of each crescent triangle and the big end, then roll up starting at the big end.
• Then place the crescent rolls seam-side down in the baking dish.
• Spoon the remaining sauce on top and sprinkle with 2 cups of grated cheese.
• Bake for 30 minutes.