Step 1: Preheat and Prep

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with a bit of olive oil or butter.
2. Prepare the Chicken: If you haven’t already, cook and shred or cube the chicken. This is a great recipe to use up leftover chicken or rotisserie chicken.

Step 2: Make the Sauce

1. Mix the Creamy Base: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together until it’s nice and smooth.
2. Add the Chicken and Peas: Stir in the cooked chicken and frozen peas (if using). Mix until everything is well coated in the creamy sauce.

Step 3: Assemble the Casserole

1. Layer the Chicken Mixture: Pour the chicken and sauce mixture into the greased casserole dish, spreading it evenly across the bottom.
2. Add the Crescent Rolls: Unroll the crescent rolls and carefully arrange them on top of the chicken mixture. You can either lay them flat or roll them up into small spirals for a fun twist. Make sure to cover the entire casserole evenly with the rolls.
3. Top with Cheese: Sprinkle the shredded cheddar cheese over the crescent rolls. This will melt beautifully and create a cheesy, golden topping.

Step 4: Bake

1. Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the crescent rolls are golden brown and cooked through, and the sauce is bubbly.
2. Check for Doneness: You can insert a toothpick into the crescent rolls to check that they are fully baked. If they’re still doughy, continue baking for a few more minutes.

Step 5: Serve

Once the casserole is done, remove it from the oven and let it cool for a few minutes. Then, slice and serve! You’ll be treated to creamy chicken and veggies topped with a flaky, golden crust.