I love Pillsbury crescent rolls, but I usually eat them plain or fill them with something sweet (jam, etc.). Of course there are pigs-in-a-blanket, but I had never thought to make a chicken casserole with them until I round this recipe from Allrecipes.
Ingredients
- 3 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
- 1 cup milk
- 1 cup shredded cheddar cheese
Directions
- 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.
The hardest part about this recipe is trying to fit the chicken into the crescent rolls and not let any fall out! But other than that, this recipe is super-easy to make. I even diced up the chicken and cooked it in the air fryer, which I think is a faster option. The photo online shows broccoli in the casserole, which clearly is not listed in the ingredients. So instead I made broccoli on the side so that we had a green vegetable with dinner (because otherwise, this dinner is not healthy AT ALL). But it sure does taste good!
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