Cheesy Chicken Crescent Bake
A quick and easy cheesy chicken dish that combines tender chicken, creamy sauce, and flaky crescent rolls, perfect for busy weeknights or 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)
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Optional garnish
- chopped parsley For a pop of color
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Unroll the crescent dough and separate it into triangles.
Filling the Crescents
- 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.
- 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 this creamy mixture evenly over the crescent rolls in the baking dish.
Baking
- Sprinkle the remaining shredded cheese over the top.
- Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling around the edges.
- Let it cool for about 5 minutes before serving.
Notes
This dish pairs wonderfully with a simple salad or steamed vegetables. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave.