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Cheesy Chicken Crescent Bake

A creamy herb and cheddar chicken filling wrapped in golden, flaky crescent roll dough and baked until bubbly for an easy high-protein weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups cooked chicken shredded; rotisserie chicken works perfectly
  • 10.5 oz condensed cream of chicken soup low-fat preferred; do not dilute
  • 0.5 cup plain Greek yogurt
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.5 tsp dried parsley
  • 8 oz refrigerated crescent roll dough one standard tube
  • 2 tbsp butter melted
  • 0.25 tsp garlic salt
  • 1 tsp dried Italian seasoning

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • pastry brush

Method
 

  1. Preheat the oven to 375 degrees F. Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, condensed cream of chicken soup, Greek yogurt, cheddar cheese, garlic powder, and parsley. Stir until the chicken is fully coated.
  3. Unroll the crescent dough. For the casserole method, press half the triangles across the bottom of the baking dish, pinching seams together. For individual rolls, place a spoonful of filling at the wide end of each triangle and roll toward the point.
  4. Optional: Pre-bake the bottom dough layer for 5 minutes before adding filling to ensure a crispy base.
  5. Spread the chicken filling evenly over the bottom dough layer (casserole method) or arrange the rolled crescents in the dish. Top with the remaining dough triangles if using the casserole method.
  6. Mix the melted butter, garlic salt, and Italian seasoning in a small bowl. Brush generously over the top of the dough.
  7. Bake uncovered for 20 to 25 minutes until the crescent dough is puffed and deep golden brown.
  8. Let the bake rest for 5 minutes before slicing to allow the filling to set.

Notes

Storage: Store in an airtight container for up to 3 days. Best reheated in an oven or air fryer at 350 F for 8 to 10 minutes to restore the flaky crust texture. Avoid microwaving if possible.
Crispy base tip: Pre-bake the bottom dough layer for 5 minutes before adding filling to prevent sogginess.
Add-ins: Stir 1 cup of thawed frozen peas and carrots into the filling for extra vegetables.
Cheese swaps: Sharp white cheddar or pepper jack both work well. Avoid mozzarella alone as the flavor is too mild.
Lower-carb option: Replace crescent dough with a low-carb biscuit mix or almond flour-based dough.