Chicken Broccoli Crescent Roll Casserole
Tender chicken and steamed broccoli florets folded in buttery flaky crescent rolls and covered in a delicious cheesy sauce.
Servings 4 servings
Calories 27kcal
Ingredients
- 8 ounce tube refrigerated crescent rolls
- 1 cup diced cooked chicken
- 1 cup steamed broccoli florets
- 1 cup shredded Colby Jack cheese divided
- 10.5 oz can cream of chicken soup
- ¾ cup milk
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat oven to 375ºF.
- Prepare a 9x9-inch baking dish by spraying it with cooking spray. Set aside.
- In a medium mixing bowl, combine cooked diced chicken with ¼ cup shredded cheese.
- Lay crescent roll triangles on a non-stick prep surface. Spoon 2 tablespoons of chicken mixture onto each triangle and roll them gently to hold the chicken inside.
- Place filled crescent rolls into your prepared baking dish.
- Bake for 9-11 minutes or until crescent rolls are golden brown and baked thoroughly.
- While crescent rolls are baking, prepare the cheese sauce. In a medium saucepan, whisk cream of chicken soup, milk, and remaining ¾ cup shredded cheese over medium heat until smooth.
- When crescent rolls are done, remove from oven and evenly place steamed broccoli over top.
- Spoon cheese sauce around the crescent rolls. DO NOT COVER THE CRESCENT ROLLS.
- Return dish to the oven and bake for an additional 5 minutes.
- Remove and serve.
Notes
- If you have leftover chicken, this recipe is a great option to use it that your family will love.
- Instead of using cream of chicken, you can substitute it with cream of mushroom or cream of celery.
- Veggie lover? Feel free to add more veggies like green beans, peas or mushrooms.
Nutrition
Calories: 27kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 69mg | Sugar: 2g | Vitamin A: 74IU | Calcium: 56mg