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Chicken Casserole with Croissant Topping
55 minServes 8Nutri-Score D€€
D
55 min
55 minChicken Casserole with Croissant Topping
what you need
Ingredients
chicken breast (halved, trimmed)Meat2 pieces
croissant rolls dough (refrigerated tube, for layering)Fresh2 pieces
shredded cheese (divided between layers)Dairy400 g
cream of chicken soup (canned)Pantry2 pieces
celery salt (generous sprinkle)Spices5 g
garlic powder (sprinkle)Spices3 g- onion powder (sprinkle)Spices3 g
- cooking spray (for greasing the dish)Pantry5 ml
per serving
Nutrition
276kcal
- Carbs
- 16 g
- Proteins
- 16 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Stockpot- Food processor
Baking dish
Mixing bowl
Colander
step by step
Method
- Step 1
Preheat the oven and boil the chicken
- Preheat the oven to 220 °C.
- Bring a pot of water to a boil on the stove.
- Add the chicken breasts and boil until cooked through.
- Step 2
Shred the chicken
- Drain the chicken and chop into smaller pieces.
- Shred the chicken in a mini food processor, or with two forks, until fine.
- Step 3
Build the first layers
- Spray a 13x9 baking dish with cooking spray.
- Lay the first layer of croissant dough on the bottom.
- Add a generous layer of shredded cheese.
- Spread the shredded chicken evenly over the cheese.
- Step 4
Season and add the soup
- Sprinkle celery salt generously over the chicken.
- Add a sprinkle of garlic powder and onion powder.
- Spoon the cream of chicken soup over the top and spread it with a fork.
- Step 5
Top and bake
- Add another layer of shredded cheese.
- Place the last croissant dough layer on top.
- Bake until golden brown.