This chicken and rice crescent-topped casserole is a fall weeknight dinner that practically makes itself. Tender chicken and fluffy rice are tucked into a creamy, savory sauce and finished with a golden crescent topping that bakes up flaky and buttery without all the fuss of homemade pastry. It’s the kind of cozy, crowd-pleasing dish that the whole family gathers around — warm, filling, and satisfying down to the very last bite. Perfect for busy nights when you need comfort food fast.
Fall and casseroles just go hand in hand don’t they.. You all know I like to keep my dishes simple, who has time to be in the kitchen for hours cooking up dinner.. not me that’s for sure! I’ve been wanting to do a chicken and rice dish for awhile now, but I wanted to put a little spin on it.. This crescent topped dish is so good, it’s comfort food at it’s best! I promise it is so easy to make and can be in your oven in about 10 minutes! Serves 6 at 8 freestyle smart points per serving.
Tips & Variations
- Ingredient swap: Use reduced-fat cream of chicken soup and low-sodium broth to keep the casserole creamy but lighter.
- Make-ahead: Assemble the filling up to 24 hours ahead and refrigerate; add the crescent topping just before baking.
- Storage: Cover and refrigerate leftovers for up to 3 days; reheat individual portions in the microwave or oven at 350°F.
- Variation: Stir in frozen peas, diced carrots, or corn for extra vegetables and color without extra effort.
- Serving: Serve with a crisp green salad dressed lightly with vinaigrette to cut through the richness of the casserole.
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Chicken & rice crescent topped casserole
Ingredients
- 1 can of low fat cream of chicken soup, 284ml
- 1 cup chicken broth
- 1/2 cup milk, I used 1%
- Juice from 1/2 squeezed lemon
- 10 oz cooked chicken, I used shredded but cubed will work to
- 2 cups frozen broccoli, feel free to swap out for a different veggie to suit you
- 2 cups cooked white rice, or brown if you prefer but it's 2 points higher
- Dash of salt & pepper
- 2/3 cup reduced fat shredded cheese, I used a 3 cheese blend
- 1 pkg pillsbury reduced fat crescent rolls
- 1 Tbsp finely grated parmesan cheese
Instructions
- Preheat oven to 350F, spray a 9x13 casserole dish with cooking spray.
- In a small bowl, microwave your frozen broccoli with 3Tbsp of water for 2-3 minutes, mixing it half way.
- In a large bowl mix your soup, chicken, broth, broccoli, cooked rice, lemon, milk, shredded cheese and salt & pepper. Stir well.
- Pour out into your casserole dish.
- Take your crescent roll dough and keep it rolled up, cut into 8 equal parts (cut in half, then cut those halves in half) cut all 8 pieces in 4 (see picture below)
- Evenly place biscuit pieces over your chicken mixture, sprinkle with grated parmesan.
- Bake in oven for approx 28-30 minutes, until your crescent rolls are golden brown.
- Makes 6 servings, each serving weighs out at approx 11oz and incl 5 crescent pieces.
Notes
SP green- 9 using WW recipe builder
Points plus- 9 using PP calculator
Nutritional info (not incl broccoli) per serving.. Calories 328..Fat 8.6g...Saturated fat 3.6g... Carbs 38.4g... Fiber 0.4g... Sugars 5.4g... Protein 24.2g using My Fitness Pal
Hi Kate, I’m going to make this tonight but I wondered where the chicken broth comes in to play? It’s listed in the ingredients but I don’t know where you used it in the recipe. Thanks for any help! (@ww_tallandfabulous)
Hi Jennifer, sorry I left it out in the directions, probably because I already listed “soup” ๐ I have since added it, it is just mixed with everything at the same time, I saw your post and it looks awesome, so I am assuming you figured it out ๐
Thanks Kate! I sure did. ๐ This dish was FANTASTIC!
This was delicious! A hit for the whole family. Thank you!
Glad you all enjoyed ๐
can you make this ahead and freeze it? Trying to make a bunch of meals ahead.
Do you mean freeze it before you bake? I have not personally tried it but I think it should work out
This was delicious! I made it tonight and my kids gobbled it up. Thanks for the recipe! And the portions are very generous! I have enough left over ingredients that I plan to make another one and freeze it. I think it should be ok.
Hi there, so glad you all enjoyed it, yes it should freeze ok ๐
I thought white and brown rice are the same smart points ?
I am not to sure Maureen as I never use brown rice, maybe the WW App will tell you
This looks delicious! If I was to use fresh broccoli instead, would I just steam it first until tender and then add it?
Yes I think that would be best ๐
Delicious! Thank you!
Hello, Have you ever thought about putting the sodium count in your info, or is that not possible?
It would be a lot of work to go back, but I can try and start adding it from here on out
Hello! How many smart points would this be if I left the biscuits out of the recipe? I LOVE your website and your Facebook page!!! Thank you! ๐
Hi Kristina, thank you for your sweet words, the crescent roll pack is 25SP in total so that would knock the points per serving down from 9 to 5SP
Excited to give this a try. Is the sodium content available for this recipe?
Hope you enjoy it Jess, sodium is 655mg
This dish was totally amazing! My husband wants it for dinner on a regular basis. So easy to make and soooo delicious! Thanks for the info about the SP if leaving off the crescent, but I would find that hard to do. They are so worth the 4 points!!!!
I agree!! So glad you both enjoyed it ๐