Cheesy Chicken Crescent Bake
A heartwarming cheesy chicken dish baked with flaky crescent rolls, perfect for busy weeknights and gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Not Applicable
Ingredients
Scale
- 2 cups Cooked Chicken (using rotisserie chicken)
- 1 tube Refrigerated Crescent Rolls (8-count)
- 1 can Cream of Chicken Soup (10.5 oz; cream of mushroom is a substitute)
- 1/2 cup Milk (almond or oat milk can work)
- 1 cup Shredded Cheddar Cheese (divided)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
- Chopped Parsley (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the cooked chicken, cream of chicken soup, milk, garlic powder, onion powder, and black pepper in a large mixing bowl.
- Open the tube of refrigerated crescent rolls and gently unroll the dough into individual triangles.
- Place each triangle wide side down in a greased 9×13 inch baking dish, overlapping slightly.
- Spoon the chicken mixture evenly over the layer of crescent rolls.
- Sprinkle half of the shredded cheddar cheese over the chicken mixture.
- Fold the points of the crescent roll dough over the filling and pinch edges to seal.
- Bake for about 25 minutes, until the dough is golden brown and cheese is bubbly.
- Cool for 5 minutes and garnish with chopped parsley if desired.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg