You just need 5 fixings and around 10 minutes to pull together this simple Crescent Roll Chicken Casserole! Like a rearranged rendition of chicken and dumplings, the scrumptious and comfortable dinner is a family-accommodating alternative that makes occupied weeknights simpler!
With the children making a beeline for school, you might freeze about games rehearses, homework, clothing, and completing everything on those insane, occupied weeknights.
Like I stated, this one is EASY! We should begin with the cheddar sauce, which just requires three fixings — consolidated cream of chicken soup, chicken juices, and ground American or cheddar.
I utilize American cheddar in light of the fact that my children love the mellow taste and I cherish how easily it softens into the sauce; in any case, your preferred square of cheddar will likewise work flawlessly!
- 2 cups cooked, diced chicken
- 1 (8 ounce) tube refrigerated crescent roll dough (8 count)
- 2 cups chicken broth
- 1 (10.75 ounce) can condensed cream of chicken soup (NOT diluted)
- 1 cup grated American or cheddar cheese
- Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside.
- In a saucepan over low heat, stir together chicken broth, condensed cream of chicken soup, and grated cheese. Warm over the low heat, whisking constantly, just until cheese melts and sauce is combined. Remove from heat before the sauce boils.
- Unroll crescent roll dough and separate into 8 triangles. Place about 1 tablespoon of chicken in the center of each crescent roll. Roll the dough up and place each rolled crescent roll in the bottom of the prepared dish.
- Sprinkle remaining chicken over top of the crescent rolls. Pour soup mixture over all.
- Bake, uncovered, for about 30 minutes, or until crescent rolls are browned on top and sauce is bubbly.
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