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Cheesy Chicken Crescent Bake served in a dish

Cheesy Chicken Crescent Bake

A quick and delicious one-pan dinner featuring succulent chicken wrapped in tender crescent dough and smothered in creamy, cheesy goodness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main 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 Use this for topping too
Spices
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
Garnish
  • chopped parsley Optional, for a pop of color

Method
 

Preparation
  1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
  2. Unroll the crescent dough and separate it into triangles. Place a spoonful of cooked chicken and a sprinkle of shredded cheese at the wide end of each triangle. Roll up each crescent, starting at the wide end and rolling toward the point, enclosing the filling. Place them seam side down in the prepared baking dish.
Making the Sauce
  1. In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth.
  2. Pour this creamy mixture evenly over the crescent rolls in the baking dish.
Topping and Baking
  1. Sprinkle the remaining shredded cheese over the top.
  2. Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling around the edges.
  3. Let it cool for about 5 minutes before serving so the sauce thickens slightly.

Notes

Consider topping with fresh parsley for color. This dish pairs well with a colorful salad or roasted veggies. For storage, it lasts 3-4 days in the fridge and can be frozen for up to 3 months.