Cheesy Chicken Crescent Bake
A comforting dish featuring tender chicken, creamy sauce, and flaky crescent rolls, perfect for busy weeknights or family gatherings.
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 can.
- 1/2 cup milk Regular or lower-fat milk can be used.
- 1 cup shredded cheddar cheese, divided For topping and filling.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- optional chopped parsley For garnish.
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. Place a spoonful of cooked chicken and a sprinkle of shredded cheese at the wide end of each triangle. Carefully roll up each crescent, starting at the wide end and enclosing the filling. Arrange them 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 mixture evenly over the crescent rolls in the baking dish.
- Sprinkle the remaining shredded cheese over the top of everything.
Baking
- Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce bubbles around the edges.
- Allow it to cool for about 5 minutes before serving so the sauce thickens slightly.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator. For long-term storage, freeze individual portions for up to 3 months.