Chicken Crescent Roll Casserole

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a mixing bowl, combine the shredded chicken, 1/2 cup of cheddar cheese, garlic powder, and onion powder.
3. Unroll the crescent dough and separate it into triangles. Place about 2 tablespoons of the chicken mixture on the wide end of each triangle, then roll up and tuck in the sides to seal.
4. Arrange the filled rolls seam-side down in the prepared baking dish.
5. In a separate bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth. Pour this sauce evenly over the rolls.
6. Sprinkle the remaining cheddar cheese evenly over the top.
7. Brush the melted butter over the surface, then bake uncovered for 25–30 minutes, or until golden brown and bubbly.
8. Remove from the oven and garnish with chopped parsley before serving warm.

Variations

• Add cooked broccoli or spinach to the chicken mixture for extra nutrition.
• Use Monterey Jack or mozzarella cheese for a creamier melt.
• Substitute cream of mushroom soup for a deeper, savory flavor.
• Add a pinch of crushed red pepper or cayenne for a little heat.

Tips

• Make sure the crescent rolls are sealed tightly to prevent the filling from leaking.
• For an extra creamy texture, mix a handful of mozzarella into the sauce before baking.
• Let the casserole rest for 5 minutes before serving — it allows the sauce to thicken slightly.
• Leftovers reheat beautifully in the oven or air fryer, keeping the rolls crisp and tender.