Crescent Top Chicken Casserole is quick and easy to make for busy weeknights. It’s a dump and mix kind of casserole that creates very few extra dirty dished. It really is perfect for weeknights when you’re short on time.

This casserole is unique since it does not have any pasta in it like many weeknight casseroles do and no jar sauces, such as spaghetti or alfredo sauce.

The Ingredients

The vegetable are California Blend vegetables or Normandy blend Vegetables. What’s the difference? California Blend vegetables are broccoli, cauliflower and carrots. Normandy blend vegetables are broccoli ,cauliflower, carrots, with summer squash and zucchini. It tastes great with either type of vegetables.

The chicken is shredded chicken breast meat. I cheat and used canned chicken which makes this even easier to put together.

I use cream of potato soup. Please use your family’s preference in cream soup.

The French fried onions help give it flavor, but not a strong oniony flavor.

The refrigerated crescent roll dough can be in the perforated triangle shapes that you will need to pinch together or sometimes you can buy it in sheets now. I like to roll these out to be a bit longer than directly from the can. It fits the 9×13 baking pan better.

The milk, cheese, seasoned salt are basic items.

Baking

I spray or grease the 9×13 baking pan and I mix everything but the crescent roll dough right in the pan. There is no reason to get another pan dirty, right? Then you bake it according to the baking instructions.

The Cresent Top

While the casserole is baking, I prepare the crescent roll top. Unroll it from the tube and if you’re using the perforated rolls just pinch the perforations. I try to roll the dough, so it is a bit longer than out of the tube. It fits the 9×13 baking pan better too.

Cut the dough into about 6 strips. You will use 3 long strips and the other 3 strips will need to be shortened to fit the width of your pan. Once the casserole is finished baking it’s time to add the crescent dough stripes on top. You put them on in lattice weave. Don’t worry if it looks a little rough. It will look ok once it is baked.

Baking it Again

Then put it back in the oven until the crescent dough is golden brown. Then remove it from the oven and serve it.

Serving It

If you’re wondering what to serve with it here are some good choices and there are others on my site.

I hope your family enjoys the Crescent Top Chicken Casserole. It is a weeknight favorite that is quick to mix together and has little clean up making it a favorite at my house.

Hapy cooking!

Crescent Top Chicken Casserole

Crescent Top Chicken Casserole is quick and easy to make for busy weeknights. It's a dump and mix kind of casserole that creates very few extra dirty dished. It really is perfect for weeknights when you're short on time.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Chicken casserole, chicken hotdish, crescent roll recipe, weeknight recipe

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 250kcal

Equipment

1 9x13 Baking pan
1 Measuring cups
1 Knife

Ingredients

1 16 oz pkg California or Normandy Blend Vegetables, thawed
2 cups Chicken, cubed or shredded
½ cup Milk
1 can Cream of Potato Soup, or any kind
½ cup French fried Onions
1-2 tsp All-Purpose Seasoning
1 cup Cheddar cheese, shredded
1 tube Refrigerator Crescent Rolls

Instructions

Grease a 9x13 pan. In the pan combine vegetables, chicken, milk, cream soup, French fried onions, and All-Purpose Seasoning. Mix well.
Bake uncovered for 20 minutes in a preheated 350 degree oven.
Meanwhile, unroll crescent roll dough. Press the crescent roll seams together to form a solid sheet or purchase the Crescent roll dough in a sheet. Press or roll the sheets to be a little bit bigger. Cut into 6 long strips.
Remove the casserole from the oven and weave the strips on top of the warm filling forming a lattice top.
Return to the oven and bake for 15 more minutes or until the crescent roll dough is golden.
Serve immedately.