Why Make This Recipe
Cheesy Chicken Crescent Bake is a delightful dish that combines tender chicken, creamy sauce, and flaky crescent rolls. It’s perfect for busy weeknights or family gatherings. This recipe is easy to make and uses simple ingredients that you might already have in your kitchen. Plus, it’s a crowd-pleaser that can satisfy even picky eaters!
How to Make Cheesy Chicken Crescent Bake
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
- Optional garnish: chopped parsley for a pop of color
Directions
Step 1: Preheat and Prep
Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
Step 2: Fill the Crescents
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.
Step 3: Make the Sauce
In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour this creamy mixture evenly over the crescent rolls in the baking dish.
Step 4: Top with Cheese
Sprinkle the remaining shredded cheese over the top of everything. This will melt into a golden, cheesy blanket as it bakes.
Step 5: Bake It Up
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. Let it cool for about 5 minutes before serving so the sauce thickens slightly.
How to Serve Cheesy Chicken Crescent Bake
Serve cheesy chicken crescent bake hot from the oven. It goes well with a simple green salad or steamed vegetables for a complete meal. You can also garnish it with chopped parsley for a little color and added freshness.
How to Store Cheesy Chicken Crescent Bake
To store leftovers, let the dish cool completely. Place it in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it before baking; just make sure to cover it well. When you’re ready to bake it, just add a few extra minutes to the cooking time.
Tips to Make Cheesy Chicken Crescent Bake
- Use Rotisserie Chicken: For a quick and easy option, use rotisserie chicken. It saves time and adds great flavor.
- Customize Your Cheese: Feel free to mix different cheeses, like mozzarella or pepper jack, for a unique twist.
- Add Vegetables: You can add cooked vegetables, like broccoli or bell peppers, into the filling for extra nutrition.
Variation
You can make this dish using turkey instead of chicken. It’s also delicious with buffalo chicken for a spicy kick. For a vegetarian option, substitute the chicken with sautéed mushrooms and spinach.
FAQs
Can I use a different soup?
Yes, you can use cream of mushroom or cream of celery soup if you prefer.
How do I know when it’s done?
The dish is done when the crescents are golden brown, and you can see the sauce bubbling around the edges.
Can I make this ahead of time?
Absolutely! You can prepare it and store it in the refrigerator for up to a day before baking. Just add a few minutes to the baking time if it’s cold from the fridge.
Cheesy Chicken Crescent Bake
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped Rotisserie works great.
- 1 tube refrigerated crescent rolls (8-count)
- 1 can cream of chicken soup (10.5 oz)
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Garnish
- chopped parsley Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
Filling
- 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.
Sauce
- In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour this creamy mixture evenly over the crescent rolls in the baking dish.
Topping
- Sprinkle the remaining shredded cheese over the top of everything.
Baking
- 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. Let it cool for about 5 minutes before serving.
