Chicken Alfredo Crescent Roll Casserole
Tender cooked chicken is coated in rich and creamy Alfredo sauce.Mozzarella and Parmesan add a delicious cheesy layer.Flaky crescent roll dough creates a golden, buttery topping.Italian herbs provide extra savory flavor and aroma.The casserole requires simple ingredients and minimal preparation.It is an easy family dinner perfect for busy weeknights.
Ingredients
For the Chicken Alfredo Filling
- 3 cups cooked chicken, shredded or diced
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, optional
For the Crescent Roll Topping
- 1 tube refrigerated crescent roll dough
- 2 tablespoons melted butter
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C).Lightly grease a 9 × 13-inch baking dish with cooking spray or butter.
Prepare the Chicken
- If using cooked chicken breasts, shred or dice them into bite-sized pieces.Rotisserie chicken works especially well for this recipe because it is already seasoned and tender.Place the chicken in a large mixing bowl.
Make the Alfredo Filling
- Add the Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, black pepper, and salt to the chicken.If using broccoli, add it now.Stir gently until everything is evenly coated.
Transfer to the Baking Dish
- Spread the chicken Alfredo mixture evenly across the prepared baking dish.Smooth the surface with a spatula.
Prepare the Crescent Rolls
- Open the crescent roll dough carefully.Separate it into triangles along the perforated lines.You can arrange the crescent triangles over the chicken mixture in a decorative pattern, or gently stretch and arrange pieces across the surface to create a more complete topping.Avoid pressing the dough deeply into the filling.
Prepare the Butter Topping
- In a small bowl, combine melted butter, Italian seasoning, garlic powder, and Parmesan.Brush this mixture generously over the exposed crescent dough.
Bake
- Place the casserole in the preheated oven.Bake for approximately 25–30 minutes, or until the crescent rolls are puffed and deeply golden brown and the filling is hot and bubbling around the edges.If the crescent rolls brown too quickly, loosely cover the casserole with aluminum foil during the final portion of baking.
Check the Center
- Insert a knife into the center of the casserole.The filling should be hot and creamy, and the crescent dough should be completely cooked rather than soft or doughy.If necessary, return the casserole to the oven for another 5 minutes.
Garnish and Serve
- Sprinkle with fresh parsley and additional Parmesan.Add a small pinch of red pepper flakes if you enjoy a little heat.Serve warm.
Notes
- Cooked chicken: Rotisserie chicken is an excellent shortcut.
- Alfredo sauce: Store-bought sauce works well, but homemade Alfredo can also be used.
- Crescent arrangement: Leave some small spaces between pieces so steam can escape.
- Cheese: Freshly grated Parmesan provides better flavor and melting.
- Baking dish: A 9 × 13-inch dish gives the casserole enough surface area for the crescent topping.
- Dough: Make sure the crescent dough is completely baked before serving.
- Resting: Letting the casserole rest helps the filling thicken slightly.
- Leftovers: The crescent topping will soften somewhat after refrigeration but can be crisped again in the oven.