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+ servings
cheesy chicken casserole

Cheesy Chicken Casserole

Steven Pennington
Plan ahead week night dinner. Keeps in the refrigerator for a 3-4 days. Freezes easily.
5 from 1 vote
Prep Time 7 mins
Cook Time 8 hrs 15 mins
Course Casserole
Cuisine American


  • Chicken Thighs (Cubed) 4
  • Can of Cream of Mushroom /or Chicken Soup 24 oz
  • Croissant Roll packages 2
  • Medium large Potato (Yukon Golds work great, small dice cut) 1
  • Onion (Add to taste)
  • Garlic (Add to taste)
  • Carrots (Add to taste)
  • Sweet Peas (Add to taste)
  • Broccoli (To Taste)
  • Favorite Cheese or a blend of Cheeses 2 cups
  • Favorite House Seasoning
  • Salt & Pepper pinch


  • First step, using your first roll of Croissant dough, layout to cover the bottom of your casserole dish. No need to spray with non-stick spray. The dough has enough butter to insure no sticking.
  • Next cover the bottom of your casserole dish with cubed chicken thighs, or whichever part of the chicken you enjoy best.
  • Add Onion, carrots, garlic, sweet peas, broccoli, potatoes (Add to taste)
  • Add a nice layer of cheese
  • Next, add a generous layer of cream of mushroom /or cream of chicken soup
  • Next cover with more cheese
  • Add your last roll of croissant dough to the top then cover nicely with another layer of cheese
  • Sprinkle the top of the croissant dough with your favorite house seasoning, I like using creole seasoning.
  • Pinch of Salt and Pepper
  • Cover and refrigerate for 20 minutes before cooking, or wrap and store for dinner one day this week.
  • Bake at 375 until chicken is cooked through and the croissant dough is cooked. Likely 25-35 minutes. Keep an eye on it.


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