Chicken Primavera Crescent Bake

Chicken Primavera rolled up in crescent rolls and covered with a delicious layer of creamy vegetables, this crescent bake is not your average casserole!

You might have heard of pasta primavera, which is essentially pasta with fresh vegetables stirred in a very dedicated sauce and cheese. Similar to that idea, this chicken primavera features shredded chicken, and fresh vegetables like red bell pepper, asparagus, carrots, and peas.

To make this casserole, you are going to fold your shredded chicken in unsalted butter, fat-free cream cheese, and reduced-fat mayonnaise, then roll it up in crescent rolls. Do you like where this recipe is heading towards? I am certainly in love.

For the sauce, I keep it simple with condensed cream of chicken soup and milk. The dedicated touch here is a homemade cream of chicken soup. I am not saying this step is essential for your chicken primavera crescent bake. If you have a can in your pantry, bust it out. However, I have to say that homemade is always better.

To assemble the casserole, add diced red bell pepper, asparagus, carrots and peas in the sauce and pour over the prepared crescent rolls. The final step before baking is to cover the entire thing with cheddar cheese, lots of it!

Can you imagine how satisfying and delicious this dish is now?? So yum!!

Before we get to the recipe, I do want to mention my mistake so that you don’t make it when you bake this casserole. I used an 8X8-inch baking dish to hold 8 chicken primavera crescent rolls. Although they fit in the dish perfectly, there’s not enough room in between each rolls. As you can see in the pictures, the dish was very full. The sauce came out a little and dripped on the bottom of my oven during baking.

Therefore, I’d suggest you use a 9X13-inch baking dish for this recipe. Enjoy!

Chicken Primavera Crescent Bake

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• Author: Sharon Chen
• Prep Time: 15
• Cook Time: 35
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Bake
• Cuisine: American

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Description

Chicken Primavera rolled up in crescent rolls and covered with a delicious layer of creamy vegetables, this crescent bake is not your average casserole!

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Ingredients

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• 4 tablespoons unsalted butter, cut into pieces
• 4 ounces fat-free cream cheese
• 1/4 cup reduced fat mayonnaise
• 2 cups shredded chicken
• 1 (10.5-oz) can condensed cream of chicken soup or 1 1/2 cups homemade cream of chicken soup
• 1/2 cup milk (or half-and-half)
• 1 (8-oz) can crescent rolls
• 1 red bell pepper, diced
• 8 ounces asparagus, top trimmed and diced
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese

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Instructions

1. Preheat oven to 350°F. Place butter and cream cheese in a medium bowl to soften.
2. Stir mayonnaise into butter and cream cheese mixture until blended. Fold in chicken. Set aside.
3. Combine cream of chicken soup and milk in another medium bowl. Pour 1/2 cup the soup mixture at the bottom of a 13×9-inch baking dish.
4. Unroll and separate crescent rolls on a flat work surface or a large cutting board. Place 1/3 cup chicken mixture on the wide end of each crescent roll, then roll it over the filling; place rolls in the baking dish, seam side down, leaving some room in between each roll. Repeat with the remaining rolls and the chicken mixture.
5. Stir the prepared vegetables in the remaining soup mixture; pour over rolls and top with cheddar cheese. Cover with foil and bake for 25 minutes.
6. Remove foil. Bake for 10 more minutes, uncovered, or until the dish is bubbly. Serve.

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Notes

• You could also use an 8×8-inch baking dish as pictured in this recipe. However, it’d be pretty full. It’s recommended to use a bigger baking dish and keep some distance between each crescent roll.
• You can assemble the casserole the night before and store it in the fridge until ready to bake.

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Nutrition

• Serving Size: 1
• Calories: 720
• Sugar: 9.7g
• Sodium: 1155mg
• Fat: 41.1g
• Saturated Fat: 21.9g
• Carbohydrates: 48.8g
• Fiber: 4.6g
• Protein: 40.8g
• Cholesterol: 153mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.