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June 26, 2013
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Brittany Arnold: Crescent Chicken Casserole

With the change in weather this week, take advantage of the cold and wet with a classic comfort food dish.

This is a family favorite and a go-to recipe when I’m delivering a meal or having people over. Who doesn’t like rolls, cheese, potatoes and chicken all smothered together? Yum.

Crescent Chicken Casserole

8 servings, 45 minutes - 1 hour

3 boiled & shredded boneless chicken breasts

2 packages of 8 Big & Flaky Pillsbury Crescent Rolls

2 cans of Cream of Chicken soup

Roughly 4-5 cups shredded cheddar cheese

Salt and pepper

Preheat the oven to 350 degrees. After preparing the chicken and cheese, cook the soup according to the instructions on the can. While the soup is cooking, take two triangles (crescents) from the roll and press them together making one large crescent. In the larger space, put a handful of cooked chicken and shredded cheese. Roll the crescent over the stuffing, making sure to pinch the edges. Do this with the remaining rolls, making 8 large stuffed crescents and place in a casserole dish. Pour half of the soup over the rolls and sprinkle with salt and pepper. Bake the rolls at 350 until they are golden (usually 30-45 minutes).

While the rolls are baking, make some mashed potatoes and a vegetable.

Use the remaining soup as additional gravy to top your mashed potatoes and rolls.

Brittany Arnold is married with two daughters. Read her Wednesdays on Douglas County Moms. Also check out her personal blog here.

Who doesn’t like rolls, cheese, potatoes and chicken all smothered together? Yum.

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The News-Review Updated Nov 18, 2013 07:31PM Published Jul 9, 2013 08:47AM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.