Chicken Stuffed Croissant Bake

Campbell's Chicken Stuffed Croissant Bake Recipe

Tender, flaky crescent dough encloses a filling of cooked chicken and Swiss cheese. The filled rolls sit atop a scrumptious soup and veggie mixture and are baked to golden perfection. They're incredibly good and sure to earn rave reviews!

At a glance

Prep

15 min.

Total

40 min.

Serves

4

Bake: 25 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
2 cups frozen peas and carrots
2 packages (8 ounces each ) refrigerated crescent rolls
2 cups shredded Swiss cheese (about 8 ounces)
2 cups shredded cooked chicken

How to Make It

  • 1

    Heat the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.

  • 2

    Stir the soups, milk and peas and carrots in a medium bowl. Pour the soup mixture into the baking dish.

  • 3

    Separate the crescent roll dough into 16 triangles. Spoon about 2 tablespoons Swiss cheese onto each triangle, evenly over the surface. Spoon about 2 tablespoons chicken onto the center of each triangle. Roll the triangles around the filling. Place the rolls, point-side down, into the baking dish.

  • 4

    Bake for 25 minutes or until the rolls are golden brown.

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  • Easy Substitution: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast in Water, drained, for the cooked chicken.
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RID#26074

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