Cheesy Chicken Crescent Bake for Easy Weeknight Dinners
A creamy, cheesy baked chicken dinner wrapped in buttery crescent rolls, ready in about 40 minutes.
Equipment
- 9x13 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 9x13-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.
Notes
Store leftovers in the refrigerator up to 3 days. Can be frozen, though the crescent rolls soften slightly once thawed. Reheat in the oven for the best texture. Assemble ahead and refrigerate, adding a few extra minutes to the bake time if cooking straight from the fridge.
