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Golden Cheesy Chicken Crescent Bake

Creamy shredded chicken and melted cheddar layered between two sheets of flaky crescent dough and baked until golden for an easy 40-minute comfort food 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: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded, rotisserie recommended
  • 1 cup shredded cheddar cheese sharp cheddar recommended
  • 4 oz cream cheese softened to room temperature
  • 0.5 cup sour cream or plain full-fat Greek yogurt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • salt and black pepper to taste
  • 2 cans refrigerated crescent roll dough 8 oz each
  • 2 tablespoons butter melted
  • 0.5 teaspoon dried parsley or Italian seasoning for topping

Equipment

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

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large bowl, combine the shredded chicken, cheddar cheese, softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until fully combined and creamy.
  3. Unroll one can of crescent dough into the prepared baking dish. Press flat against the bottom, stretching to the edges. Pinch all perforated seams firmly together to form a solid, seamless crust.
  4. Spread the chicken filling evenly over the bottom crust, all the way to the edges.
  5. Unroll the second can of crescent dough and lay it over the filling. Stretch to cover completely and pinch all seams and edges, including where the top dough meets the bottom dough around the perimeter.
  6. Brush the top crust generously with melted butter and sprinkle with dried parsley or Italian seasoning.
  7. Bake for 20 to 25 minutes until the crust is deep golden brown and the filling is bubbling around the edges.
  8. Let rest for 5 minutes before slicing into squares and serving.

Notes

Storage: Store covered in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F for 8 to 10 minutes to restore crust crispness. Freezer: Slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight and reheat in the oven. Make-ahead: Assemble unbaked up to 24 hours ahead, refrigerate covered, and add 5 minutes to bake time. Variations: Add 1/2 cup diced ham and swap cheddar for Swiss for a Cordon Bleu version. Stir in 1 cup of frozen peas and carrots for added vegetables. Substitutions: Crescent sheet dough can replace standard crescent rolls and eliminates the need to pinch seams.