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Creamy Chicken Crescent Casserole

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“This is a fast, easy and tasty dish. My husband and kids loved it and I threw it together with random ingredients I had already. I tend to have little time to make dinner but I always want something a little different from my regular cycling of the same meals. This was a very nice change!!”
1 13x9 pan

Ingredients Nutrition

  • 2 -3 cups chicken, cut up and cooked (2-3 breasts)
  • 1 12 cups frozen peas (cooked)
  • 1 -1 12 cup ham, cut up (fully cooked)
  • 2 (10 3/4 ounce) cans cream of chicken soup (low sodium)
  • 1 cup cheddar cheese (grated) or 1 cup mozzarella cheese, can substitute whatever cheese you like (grated)
  • 1 (11 1/2 ounce) can crescent rolls (any brand)


  1. Place cooked chicken, peas, and ham in the bottom of a 9x13in pan. Mix in the cream of chicken soup. Spread grated cheese over the top.
  2. Pull apart individual triangles from the crescent rolls. Stretch the triangles out as thin as you can. (This will help to not have a half-cooked half-doughy roll) Place triangles on top of casserole. Bake in a 350 degree oven for 15-20 minutes or until the top is a nice golden brown. If you cook until just lightly browned you may have some doughiness underneath.

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