Delicious Chicken Croissant Casserole Recipe #265752
Quick, easy, and great for family get-togethers. You can use the reduced-fat croissant rolls for this recipe.
by Hazeleyes
55 min | 20 min prep
SERVES 8
- 3 cups cooked chicken breasts, diced
- 2-3 cups chopped celery
- 1 (8 ounce) can sliced water chestnuts
- 1 (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- cooking spray
- 1 (8 ounce) can crescent roll dough
- 1 tablespoon light butter, melted
- 2 tablespoons shredded parmesan cheese
- Preheat the oven to 375 degrees.
- Put the chicken, celery, water chestnuts, soup, mayonnaise and sour cream in a large bowl and stir until well combined.
- Put the chicken mixture into a 9x13 baking dish that has been coated with the cooking spray.
- Bake for 25-30 minutes, or until celery is crisp-tender.
- Remove the casserole from the oven.
- Unroll the croissant dough into flat pieces and cover the chicken mixture with the slices of dough.
- Drizzle with the melted butter.
- Bake for 10-12 minutes or until the croissant topping is turning golden brown.
- Remove the casserole from the oven and sprinkle with the Parmesan cheese.
- Bake for 1-2 more minutes.
- Let stand 5 minutes before serving.
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5 stars