Creamy Chicken Crescent Bake
Tender shredded chicken in a creamy cheddar filling, rolled up in flaky crescent dough and baked until golden.
Ingredients
- 2 cups cooked shredded chicken about 10–12 ounces
- 1 can condensed cream of chicken soup 10.5 ounces
- 1 cup shredded cheddar cheese divided
- 2 cans refrigerated crescent-roll dough 8 ounces each
- black pepper or garlic powder, to taste optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Place the shredded chicken, cream of chicken soup, and ½ cup of the cheddar cheese in a medium bowl. Add a little black pepper or garlic powder, if desired.
- Stir until the chicken is evenly coated and the filling is thick and creamy.
- Open the crescent-roll cans and separate the dough into 16 triangles.
- Place approximately 2 tablespoons of chicken filling near the wide end of each dough triangle. Avoid overfilling so the rolls remain easy to close.
- Roll each triangle from the wide end toward the pointed end, gently enclosing the filling. Some filling may remain visible at the sides.
- Arrange the filled crescent rolls seam-side down in the prepared baking dish. Place them close together without tightly crowding them.
- Sprinkle the remaining ½ cup of cheddar cheese over and around the crescent rolls.
- Bake uncovered for 22–25 minutes, or until the crescent rolls are puffed and deeply golden and the creamy filling is bubbling around the edges.
- Let the casserole rest for 5 minutes before serving. This allows the creamy sauce to thicken slightly.
Notes
Keep the crescent dough cold until you unroll it so it puffs and flakes well. Rotisserie chicken makes this a fast weeknight shortcut.
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