Cheesy Chicken Crescent Bake
A comforting dish featuring tender chicken, melty cheese, and flaky crescent rolls, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped Rotisserie works great
- 1 tube refrigerated crescent rolls (8-count)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Optional Garnish
- as needed chopped parsley For a pop of color
Instructions
Preparation
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
Filling the Crescents
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of cooked chicken and a sprinkle of shredded cheese at the wide end of each triangle.
- Roll up each crescent starting at the wide end and rolling toward the point, enclosing the filling completely.
- Place them seam side down in the prepared baking dish.
Making the Sauce
- In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth.
- Pour the mixture evenly over the crescent rolls in the baking dish.
Baking
- Sprinkle the remaining shredded cheese over the top of the bake.
- Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling.
- Let it cool for about 5 minutes before serving.
Notes
This dish pairs wonderfully with a green salad or steamed veggies. Great as leftovers or can also be frozen for later enjoyment. For variations, you can use different meats or add spices to cater to your taste.