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Chicken, Bacon & Asparagus Stuffed Crescent Bake

Crescent rolls filled with chicken, bacon and asparagus and baked in a creamy cheese sauce
Prep Time 20 minutes
Cook Time 30 minutes
Poaching time 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 1 lb boneless chicken
  • 16 asparagus spears
  • 8 slices bacon cooked and cut into pieces
  • 1 can Cream of Chicken Soup
  • 1/2 cup buttermilk
  • 1 1/2 cups grated Asiago cheese divided
  • 2 cups chicken broth
  • 1 can 8 ct., crescent roll dough
  • 1/3 cup mayonnaise


  • Place chicken in a sauce pan with broth to cover. Bring to boil, cover and remove pot from heat. Let chicken sit for 30 minutes. Drain and shred or chop.
  • Combine Cream of Chicken soup with buttermilk and 1 cup of Asigo cheese in a sauce pan. Heat and stir until cheese melts and sauce is smooth. Set aside.
  • Rinse asparagus and wrap in a towel. Microwave for 2 minutes on high. Unwrap immediately and place on a cutting board. Cut into 1 inch pieces.
  • Combine chicken, bacon, asparagus and just enough mayonnaise to bind.
  • Unroll crescent roll dough and separate into triangles.
  • Place 2 T or so of filling on short side of triangles and roll up. Place rolls into a greased 8 x 8 inch casserole dish. Place any remaining filling around rolls.
  • Pour sauce over chicken rolls and top with reserved 1/2 cup cheese.
  • Bake at 350 degrees for 30 minutes or until dough is cooked through.
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