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Overhead view of a golden-brown Chicken Crescent Bake, a savory dish made with flaky crescent rolls and creamy chicken filling.

Easy Chicken Crescent Bake

This Easy Chicken Crescent Bake is a quick, comforting, and family-friendly meal perfect for busy weeknights. It features a creamy chicken filling nestled between flaky crescent roll crusts, making it a guaranteed crowd-pleaser that's both delicious and easy to customize.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheese Cheddar, Monterey Jack, or blend
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: Cooked broccoli florets
  • Optional: Sliced mushrooms
  • Optional: Diced bell peppers
  • Optional: Bacon bits

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • spatula
  • Oven
  • knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, softened cream cheese, sour cream, cream of chicken soup, shredded cheese, chopped onion, garlic powder, salt, and pepper. Mix until everything is well combined and creamy. Add any optional veggies.
  3. Unroll the crescent roll dough and separate it into triangles. Arrange the triangles in the prepared baking dish, overlapping the edges slightly to form a crust. Pinch the seams together to seal them.
  4. Spread the chicken mixture evenly over the crescent roll crust.
  5. Bake for 20-25 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
  6. Let the bake cool for a few minutes before slicing and serving.

Notes

Don't overmix the filling. Softened cream cheese is key for a smooth texture. Experiment with different types of cheese and add your favorite veggies. To prevent a soggy crust, thaw frozen vegetables completely and squeeze out any excess moisture. Brush with egg wash for a golden crust. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.