Chicken Rice Crescent Topped Casserole

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.

You might also like:

• Chicken & broccoli biscuit pies
• Chicken & broccoli alfredo pasta bake
• Blueberry Breakfast Bake

4.86 from 7 votes

Chicken & rice crescent topped casserole

By: Drizzle

Servings: 6

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

8 SP blue & purple, 9 SP green/9pp per serving

Ingredients 

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• ▢ 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

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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 blue & purple 8 using WW recipe builder
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

Additional Info

Course: Main meals

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