Cheesy Chicken Crescent Bake
A comforting and easy-to-make dish perfect for busy weeknights, featuring flaky crescent rolls filled with chicken and cheese.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped (rotisserie works great)
- 1 tube refrigerated crescent rolls (8-count)
- 1 can cream of chicken soup (10.5 oz)
- 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
- 1 tablespoon chopped parsley (optional garnish) for a pop of color
Instructions
Preparation
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set it aside.
- Unroll the crescent dough and separate it into triangles. On each triangle's wide end, place a spoonful of cooked chicken and a sprinkle of cheese. Roll each triangle toward the point, enclosing the filling, and arrange seam side down in the prepared baking dish.
- In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour this creamy mixture evenly over the crescent rolls in the baking dish.
- Sprinkle the remaining shredded cheese over everything.
- Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling. Allow it to cool for about 5 minutes before serving.
Notes
Store any leftovers in the fridge for up to 3 days. Reheat in the oven for the best texture, or in the microwave for a quick meal. Prepare all the ingredients in advance for quick assembly on busy nights.