Chicken & rice crescent topped casserole

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Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins

Serves: 6

8 SP Freestyle, 9sp/9pp per serving


  • 1 can of low fat cream of chicken soup (284ml)
  • 1 cup chicken broth
  • ½ cup milk (I used 1%)
  • Juice from ½ 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
  • ⅔ cup reduced fat shredded cheese (I used a 3 cheese blend)
  • 1 pkg pillsbury reduced fat crescent rolls
  • 1 Tbsp finely grated parmesan cheese


Preheat oven to 350F, spray a 9×13 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.

SP Freestyle- 8 using WW recipe builder
Smart points- 9 using SP calculator
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

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