A warm, bubbly tray of crescent-wrapped chicken and melted cheddar—this Cheesy Chicken Crescent Bake is the kind of comfort food that disappears fast at weeknight dinners and potlucks alike. It uses shredded cooked chicken (rotisserie is a huge time-saver), canned soup, and ready-made crescent dough to deliver big flavor with minimal fuss. Expect golden crescents, a creamy sauce that bubbles around the edges, and gooey cheese on top—easy to assemble in under 10 minutes and a lifesaver on busy nights.
Why you’ll love this dish
This recipe is a crowd-pleaser for good reasons: it’s fast, affordable, and flexible. You get the satisfying crunch of baked crescent rolls, the creaminess of a simple soup-and-milk sauce, and a cheesy finish that kids and adults both reach for.
“I made this on a rainy evening with leftover rotisserie chicken—total comfort food and everyone asked for seconds.” — home cook review
It’s ideal for weeknight dinners, casual potlucks, or when you need something that reheats well. If you enjoy one-pan, cheesy bakes, you might also like this Easy Cheesy Egg Bake for a Cozy Morning for brunch-style inspiration.
The cooking process explained
Before you dive in, here’s the quick overview so you know what to expect: preheat the oven, roll chicken-and-cheese into crescent triangles, arrange them in a greased 9×13 pan, whisk together the cream-of-chicken mixture and pour it over the crescents, top with extra cheddar, then bake until golden and bubbly. Total active assembly time is about 10 minutes; bake time is 25–30 minutes.
Key checkpoints: place crescents seam-side down so they don’t unroll, pour the sauce evenly so each piece gets some creaminess (but not soaked), and look for golden color and bubbling sauce at the edges to know it’s done.
What you’ll need
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken 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 (about 4 oz)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional garnish: chopped parsley for color
Ingredient notes and substitutions:
- Use pre-shredded rotisserie chicken to save time. Leftover roasted chicken or poached breasts work well too.
- If you don’t have cream of chicken, use cream of mushroom or a quick homemade white sauce (butter, flour, milk) seasoned with chicken bouillon.
- For a lighter version, use reduced-fat soup and cheese, though texture and richness will be affected.
Step-by-step instructions
- Preheat and prep. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Fill the crescents. Unroll the crescent dough and separate it into 8 triangles. Place a spoonful of cooked chicken and a sprinkle of shredded cheddar at the wide end of each triangle. Roll each crescent from the wide end toward the point and place seam-side down in the prepared dish. Space them so heat can circulate.
- Make the sauce. In a medium bowl, whisk the cream of chicken soup with 1/2 cup milk, garlic powder, onion powder, and black pepper until smooth. Taste; adjust seasoning if needed.
- Pour and top. Pour the creamy mixture evenly over the arranged crescents. Sprinkle the remaining cheddar evenly over the top.
- Bake. Bake in the preheated oven 25–30 minutes, until crescents are golden brown and the sauce bubbles at the edges. Allow to rest about 5 minutes before serving so the sauce thickens slightly.
Timing reminders: if your chicken is cold from the fridge, give it a quick warm-up so it’s not cooling the sauce too much. Letting the bake rest after removing it from the oven helps the filling set and prevents runny servings.
Directions to follow
- Prepare baking dish and preheat oven first so everything moves quickly.
- Don’t overfill crescents—use a modest spoonful of chicken per triangle to avoid bursting or uneven baking.
- If the tops brown too quickly but the sauce isn’t bubbling, tent loosely with foil for the last 5–10 minutes.
Best ways to enjoy it
Serve this bake straight from the pan with simple sides for a complete meal. Good pairings:
- A crisp green salad or Caesar salad to cut the richness.
- Steamed green beans, roasted broccoli, or a simple coleslaw for texture contrast.
- Warm dinner rolls or garlic bread if you want extra carbs.
For more party-friendly, finger-food ideas, this pairs nicely with the spicy pop of Buffalo Chicken Bombs if you’re crafting a game-day spread—offer both for crowd-pleasing variety.
Plating tip: spoon a little of the sauce onto the plate first, place a crescent on top, and finish with a sprinkle of chopped parsley for color.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep the sauce contained to prevent the crescents from getting too soggy.
- Freezing: Place cooled, unbaked assembled crescents in a sealed pan or freezer-safe container and freeze for up to 1 month. You can bake from frozen—add 10–15 minutes to the bake time and cover with foil for the first half of baking to prevent over-browning. Baked leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheating: Reheat single portions in the microwave for 60–90 seconds, or reheat in a 350°F oven for 10–15 minutes until warmed through and the cheese is melty. Cover with foil if the top browns too quickly.
Food safety note: Always reheat until the center reaches at least 165°F (74°C) for safe consumption.
Helpful cooking tips
- Use rotisserie chicken for the fastest assembly. It adds flavor without extra work.
- Drain very moist chicken (e.g., from a broth) on paper towels so the filling isn’t watery.
- For crispier crescents, brush the tops lightly with melted butter before baking.
- Don’t skimp on spacing—crescents spread during baking; leave a little room for expansion.
- If you prefer a thicker sauce, stir in 1–2 tablespoons of sour cream or cream cheese to the soup mixture.
Creative twists
- Tex-Mex: Stir in 1/2 cup salsa and 1/4 teaspoon cumin to the sauce, swap cheddar for pepper jack, and top with chopped cilantro and sliced jalapeños.
- Broccoli & Chicken: Add 1 cup quick-steamed broccoli florets to each crescent for extra veggies.
- Low-carb option: Use low-carb crescent-style dough or make the filling and bake it under a crumb topping of almond flour and cheese.
- Vegetarian: Replace chicken with shredded roasted cauliflower or chickpeas and use cream of mushroom soup for a vegetarian version.
- Kick it up: Mix in a few tablespoons of hot sauce or diced canned green chiles to the filling for heat.
Common questions
Q: Can I make this ahead of time?
A: Yes. Assemble the crescents in the pan, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking straight from cold.
Q: Can I use homemade cream sauce instead of canned soup?
A: Absolutely. Make a simple béchamel (2 tbsp butter, 2 tbsp flour, 1 cup milk) and season with 1 tsp chicken bouillon or stock, garlic powder, and onion powder to taste. Use the same volume in place of the can.
Q: Will the crescents get soggy under the sauce?
A: They can if the sauce is too thin or if the bake sits too long. To avoid this, keep the sauce at a pourable-but-not-watery consistency, and serve within an hour of baking. Letting the finished dish rest for about 5 minutes helps the sauce thicken without soaking the dough.
Q: How do I know it’s done?
A: The crescents should be golden brown on top and the cream sauce should be bubbling at the edges. If you’re unsure, insert a thermometer into the center—the internal temperature should reach around 165°F to ensure hot, safe chicken.
Q: Can I double the recipe?
A: Yes—use two 9×13 pans or a larger casserole dish. Bake time may increase slightly; monitor for golden color and bubbling sauce.
If you want more easy crowd-pleasing, make-ahead ideas or party bites to serve alongside this bake, check the linked recipes above for inspiration.
Cheesy Chicken Crescent Bake
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great) Use pre-shredded rotisserie chicken to save time.
- 1 tube refrigerated crescent rolls (8-count)
- 1 can cream of chicken soup (10.5 oz) If unavailable, use cream of mushroom or a homemade white sauce.
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided (about 4 oz) Reserve some for topping.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Optional Garnish
- chopped parsley For color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Unroll the crescent dough and separate it into 8 triangles.
- Place a spoonful of cooked chicken and a sprinkle of shredded cheddar at the wide end of each triangle, then roll from the wide end toward the point and place seam-side down in the prepared 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.
- Taste and adjust seasoning if needed.
Assembly and Baking
- Pour the creamy mixture evenly over the arranged crescents and sprinkle the remaining cheddar on top.
- Bake for 25–30 minutes, until the crescents are golden brown and the sauce bubbles at the edges.
- Allow to rest for about 5 minutes before serving.