Cheesy Chicken Crescent Bake
A warm, creamy dish featuring crescent-wrapped chicken and melted cheddar that is easy to prepare and perfect for weeknight dinners and potlucks.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. This dish can be made ahead of time and refrigerated for up to 24 hours before baking.