Rainy evenings always seem to call for something warm straight out of the oven, and this crescent bake is exactly that kind of dinner. It’s chicken and cheese tucked into buttery crescent rolls, all baked under a creamy sauce until everything turns golden. It comes together with a handful of ingredients you probably already have, which makes it an easy one to lean on when you don’t feel like planning much.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
This bake works because it takes something as simple as canned crescent dough and turns it into a full dinner without much fuss. The chicken filling keeps things hearty, and the sauce poured over the top soaks into the rolls as they bake, so nothing comes out dry.
It’s also a great way to use up chicken you’ve already cooked earlier in the week. Rotisserie chicken works just as well here, which cuts the hands-on time down even more. And since everything bakes in one dish, cleanup stays pretty simple too.
If your family likes this kind of baked, cheesy chicken dinner, <a href=”https://dinnerdreamy.com/chicken-cordon-bleu-casserole/”>chicken cordon bleu casserole</a> is another one that leans on the same comforting, oven-baked approach.
Ingredients
- 2 cups cooked chicken, shredded or chopped (rotisserie 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Chopped parsley, for garnish (optional)
A little pre-shredded cheese saved for the top is enough, but freshly shredded melts a touch smoother if you have time to shred your own.
Step-by-Step Instructions
Preheat and prep the pan. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
Fill the crescents. Unroll the crescent dough and separate it into triangles. Spoon a little chicken and a sprinkle of cheese onto the wide end of each triangle, then roll up toward the point so the filling stays tucked inside. Place the rolls seam side down in the baking dish.
Whisk the sauce. In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour it evenly over the crescents in the dish.
Top with the rest of the cheese. Sprinkle the remaining shredded cheddar over everything. It’ll melt into a golden layer as the bake cooks.
Bake until golden. Bake for 25–30 minutes, until the crescents are golden brown and the sauce is bubbling at the edges. Let it rest for about 5 minutes before serving — this gives the sauce a chance to thicken up a bit.
I’ve noticed the crescents on the edges of the dish brown a little faster than the ones in the middle, so it’s worth checking the pan around the 22-minute mark the first time you make it.
What to Serve With It
A simple green salad with vinaigrette helps balance out the richness of the bake. Roasted broccoli, carrots, or green beans are good options too, and a bowl of tomato soup on the side turns this into a really cozy meal. A little hot sauce on the plate is a nice touch if anyone likes some heat.
Variations
Cooked turkey, ham, or sausage can all stand in for the chicken if that’s what you have on hand. A few spinach leaves or a slice of cooked mushroom tucked into each crescent adds a little extra something. Pepper jack brings some heat if you want it, and mozzarella melts into an even gooier topping.
For another baked, family-style chicken dinner with a similar comforting pull, <a href=”https://dinnerdreamy.com/baked-fajita-chicken-casserole/”>baked fajita chicken casserole</a> is worth adding to the rotation.
Storage
Leftovers keep in the refrigerator for up to 3 days in a covered container. This one can be frozen too, though the crescent rolls do soften a bit once thawed, so it’s really at its best within a couple of days.
To reheat, warm individual portions in the microwave, or pop the dish back in the oven at a low temperature until heated through — the oven does a better job of keeping the crescents from turning soggy.
Frequently Asked Questions
Can I assemble this ahead of time?
Yes. Put it together a few hours ahead, cover it tightly, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the cook time.
What if I don’t have cream of chicken soup?
Cream of mushroom or cream of celery soup both work as substitutes, or you can whisk together a quick homemade version with butter, flour, chicken broth, and milk.
Can I use homemade shredded chicken instead of rotisserie?
Definitely. Just season it a little on its own so the filling has good flavor throughout.
Can I freeze this after baking?
You can, but the crescent rolls tend to soften once thawed. It’s best enjoyed fresh or within a day or two.
How do I know it’s done baking?
The crescents should be golden brown on top, and the sauce should be bubbling around the edges of the dish.
Can I double this recipe?
Yes, just use a larger baking dish or split it between two 9×13 pans so everything bakes evenly.
Warm Closing
This is one of those dinners that feels like more effort than it actually is. I hope it gives you an easy night in the kitchen too.
Cheesy Chicken Crescent Bake for Easy Weeknight Dinners
Equipment
- 9×13 inch baking dish
- Medium mixing bowl
- Whisk
Ingredients
- 2 cup cooked chicken shredded or chopped, rotisserie works great
- 1 tube refrigerated crescent rolls 8-count
- 10.5 oz cream of chicken soup 1 can
- 0.5 cup milk
- 1 cup shredded cheddar cheese divided
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- chopped parsley optional, for garnish
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
- Unroll the crescent dough and separate it into triangles. Place a spoonful of chicken and a sprinkle of cheese on the wide end of each triangle, then roll up toward the point. Place seam side down in the baking dish.
- In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour evenly over the crescents.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Bake for 25–30 minutes, until the crescents are golden brown and the sauce is bubbling at the edges. Let rest 5 minutes before serving.
