Cheesy Chicken Crescent Bake to Warm Your Heart and Home

This Cheesy Chicken Crescent Bake combines tender chicken and flaky crescent rolls in a creamy sauce, perfect for dinner.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Cooked Chicken shredded or chopped; rotisserie chicken works well
1 cup Shredded Cheddar Cheese reserve some for topping

For the Dough

2 cans Refrigerated Crescent Rolls ready pastry dough

For the Sauce

1 can Cream of Chicken Soup can substitute with cream of mushroom
0.5 cups Milk can use non-dairy milk
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
0.5 teaspoon Black Pepper

For Garnishing

2 tablespoons Chopped Parsley optional

Equipment

9x13-inch baking dish
mixing bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Unroll the refrigerated crescent rolls and separate the dough into individual triangles.
Place cooked chicken and shredded cheddar cheese on the wide end of each triangle and roll them up.
Mix cream of chicken soup, milk, garlic powder, onion powder, and black pepper in a bowl until smooth.
Pour the sauce over the arranged crescent rolls in the baking dish.
Sprinkle the remaining shredded cheddar cheese over the sauce-covered rolls.
Bake for 25 to 30 minutes until golden brown and bubbling.
Allow to cool for 5 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Perfect for prep-ahead meals and can be stored in the fridge for up to 3 days. Can be frozen for up to 2 months.

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