380 Reviews of Kittencal's Chicken Crescent Roll Casserole

From: Crabzilla

On Nov 10, 2004

Oh Kittencal, Very sinfully scrumptious. I'm new to my oven, it apparently cooks a little higher than I'm used to, so it came out a little dry, my fault, not the recipe! I had no problems filling 8 crescent rolls, made them nice and plump. Used a combo of swiss and cheddar, added black pepper, touch of garlic powder, and some paprika, and parsely for garnish. As one reviewer suggested, I used the onion and chive cream cheese, came out great! If you want to avoid "soggy bottoms", I suggest just buttering the pan and omitting the bottom layer of soup mixture, just plop it on top, if too thick, add a little extra half and half. Taste was superb, will make again. Great jump off recipe that one can play around with. A definite keeper! TY so much!

From: Vere

On Apr 8, 2004

This is an absolute favorite at my house. However, being a vegetarian, I changed them to SPINACH crescent rolls. Substituted spinach for the chicken and cream of broccoli (cream of mushroom would probably work as well, but my roommate hates mushrooms) for the cream of chicken and it's FANTASTIC.

From: Judikins

On Jan 6, 2006

I've reviewed this recipe once, but have since refined it to OUR pleasure. To reduce the sogginess of the crescents, I put the hot cheese sauce on the bundled crescents AFTER they came out of the oven (and no sauce on the bottom). I also bumped my oven temp up to 350 (I do live at 3500'). And, finally I'd like to suggest adding some finely diced celery and poultry seasoning to the chicken mixture. Any leftovers of the mixture makes GREAT chicken sandwiches. This is a wonderfully versatile recipe. Thank you again!!

From: Mom2Rose

On Apr 12, 2006

AWESOME!! I followed the directions except I cooked the rolls with filling in over about 15 minutes without the sauce on them to crisp them and then another 10-15 minutes with the sauce - PERFECT!!

From: shimmerchk

On Apr 28, 2004

My family devoured these crescent rolls! While this type of recipe is not my cup of tea, I still thought it was very good. I made this more for my family than myself anyway and they are so happy you posted this recipe. (My husband ate 4 of them by himself!) They are reminiscent of chicken pot pie in flavor and are very rich and filling. I gave this 5 stars for my family, and 4.5 for me for just a few reasons. The first is because I had a TON of filling leftover. This is not a big problem since I added a little curry powder, garlic powder, mayo, dijon mustard and almonds to it and made an out-of-this-world chicken salad. Second, the soup/cream mixture is pretty thick so I had to spoon it over the rolls instead of drizzling it. Neither a big problem! When I make this next time (and there will definitely be a next time!) I think I will half the filling recipe and add some chopped broccoli or spinach for me. Thanks for a wonderful recipe!

From: AZRoxy63

On May 26, 2006

This was excellent. I added shredded cheddar into my cream chee/chicken mixture. And I also shredded the chicken as opposed to chopping it whick allowed more to be stuffed into each croissant! I baked them without any of the "sauce" and then right before I served them I drizzled the sauce over them on each person's plate! My whole family loved this. it will definitely become one of our "regular" meals! Thanks so much for this recipe!

From: suzy wonton

On Nov 23, 2004

I really liked the taste of these chicken rolls but I think I'll make them a little differently next time. I think I'll bake the chicken-filled rolls first and serve them with the cream sauce. I thought they came out kind of soggy when you cooked them in the sauce. I used my food processor to combine the chicken, cream cheese and butter along with some garlic, salt and pepper which worked really well. Thanks for a great recipe!

From: Claudia Dawn

On Oct 18, 2004

These are fantastic!! Pure comfort food. I sprinkled with paprika to give them a little color and chose swiss cheese. To die for! I think that the average serving would be at LEAST 2 rolls per person, making the total servings at 4 instead of 6. I agree with the other reviewers that the recipe should have called for 2 packages of crescent rolls based on the amount of chicken stuffing. I didn't have a problem with the extra chicken however, since I added a little dill and put it on some lettuce leaves for my lunch for the next day. Delicious! Thanks, Kittencal. I'll be making this often.

From: yaycarter

On Dec 1, 2004

This recipe was really terrific. It was flaky, crusty, and creamy, all in each bite! It got a big thumbs up from me, my husband (ate 4!), and my almost-5 year old ate one too. I did adjust the recipe based on other reviews. The changes I made to the filling were: using a 10 oz can of chicken breast (I know, I know) and sauteing the onions. Since I used less than the 2 cups of chicken called for, I reduced the cream cheese and butter accordingly. I put more filling in than was called for, just divided the mixture into eighths and hoped for the best. I put a dollop of filling on the crescent roll triangle, and used the acute angle corners to sort of look like they were hugging the filling. You could still see the filling, but it looked attractive when baked. The biggest change from the directions I made was to bake the rolls with filling completely without any of the soup/milk/cheese sauce. When serving them, I put a couple on our plates, then spooned some sauce over top, then topped with a small slice of swiss cheese and a sprinkling of paprika. I had melted a handful of sharp cheddar with the soup and whole milk. It was very easy to make, and pretty fast too. This will definitely be put into our regular rotation of dinners. Thanks for posting!

From: ~Leslie~

On Nov 3, 2004

Boy oh boy was this GREAT! I used the Jumbo Crescent rolls, used a large shallow baking dish and cooked it for 20 minutes longer than stated and they were not soggy at all! I added cut up raw broccoli to the casserole dish, it cooked in the sauce, and also served it with rice. Very flling! Here's a tip: I cooked a great recipe 3 nights ago called Swiss Chicken #46886 by ~Fauve~ I used the leftover chicken and stuffing from that, and mixed it up with the cream cheese and onion mixture, spooned it all on the crescent rolls and voila...my family did not know they were eating leftovers! Thanks for sharing!