Chicken Crescent Roll Casserole
Ingredients
1 cup chicken, cooked and diced
1 cup cheese, grated and divided
herbs or seasonings, optional, of your choice, to taste
1 (8-ounce) tube refrigerated crescent roll dough, 8-count
3/4 cup low-sodium chicken broth, milk, or water
1 (10.5-ounce) can condensed cream of chicken soup, undiluted
fresh parsley, optional, for garnish
Directions
Preheat the oven to 375 degrees F. Lightly grease an 8-inch or 9-inch square baking dish. Set it aside.
In a small bowl, toss together the chicken, 1/4 cup grated cheese, and the herbs or seasonings.
Unroll the crescent roll dough and separate it into 8 triangles.
Place about 1-2 tablespoons of the chicken mixture in the center of each crescent roll.
Roll up the dough that now includes the chicken mixture, repeating for each crescent roll.
Place the 8 rolled crescent rolls in the bottom of the prepared baking dish.
Bake the crescent rolls until they are cooked through and the tops and bottoms are golden brown, for about 10-13 minutes.
While the crescent rolls are baking, stir together the chicken broth, cream of chicken soup, and the remaining 3/4 cup grated cheese in a saucepan over low heat.
Whisk the cheese mixture constantly, just until the cheese melts.
Remove the cheese mixture from the heat before it begins to boil.
Once the crescent rolls are fully cooked, carefully pour the cheese mixture over and around the rolls, covering the bottom of the dish and the sides of the crescent rolls. Be sure not to completely submerge the crescent rolls, using as much of the cheese mixture as needed.
Put the crescent rolls that are now covered with the cheese mixture back into the oven until the dish is hot and bubbly, about 5-10 minutes.
Garnish with chopped fresh parsley.
