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Cheesy Chicken Crescent Bake

Flaky crescent rolls filled with seasoned chicken and cheese, baked in a creamy sauce for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded (rotisserie chicken works best)
  • 1 can refrigerated crescent roll dough 8 oz
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 cup sour cream optional, for extra creaminess
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • salt and black pepper to taste

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a medium bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, dried parsley, salt, and pepper until completely smooth.
  3. Unroll the crescent dough and separate it into individual triangles. Place about 2 tablespoons of shredded chicken at the wide end of each triangle, then add a pinch of shredded cheese on top.
  4. Roll each triangle from the wide end toward the point, tucking the sides slightly as you go. Place each finished roll seam-side down in the prepared baking dish, arranging them close together but not touching.
  5. Pour the prepared soup mixture evenly over all the crescent rolls in the dish, making sure it reaches about halfway up the sides of the rolls.
  6. Sprinkle the remaining cheddar cheese evenly over the entire surface of the dish.
  7. Bake for 20 to 25 minutes, or until the crescent tops are golden brown and the sauce is bubbling around the edges. If tops brown too quickly, tent loosely with foil for the last 5 minutes.
  8. Let the dish rest for about 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness. Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating. Make-Ahead: Assemble the dish completely, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time. Substitutions: Use Swiss or Gruyère instead of cheddar. Add 1/2 cup frozen peas and carrots to the sauce for extra vegetables. For a Buffalo version, add 1/4 cup buffalo sauce to the soup mixture and use pepper jack cheese.