Creamy Chicken Crescent Bake
A cozy, golden-topped casserole of creamy chicken filling baked under buttery, flaky crescent roll dough.
Ingredients
Creamy Chicken Filling
- 2 cups cooked chicken shredded or diced; rotisserie works great
- 1 can cream of chicken soup 10.5 oz
- 4 oz cream cheese softened
- ½ cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables thawed; or chopped broccoli
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt or to taste
- ¼ tsp black pepper
Crescent Topping
- 2 cans refrigerated crescent roll dough 8 oz each
- 2 tbsp butter melted
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, stir together the cooked chicken, cream of chicken soup, softened cream cheese, sour cream, milk, cheddar, mixed vegetables, garlic powder, onion powder, salt, and pepper until smooth and evenly combined.
- Spread the creamy chicken mixture into an even layer in the prepared baking dish.
- Unroll the crescent dough and arrange it over the filling, covering as much of the surface as possible. Pinch seams together for full coverage, or leave the triangles slightly separated for a rustic look. Brush the tops with melted butter and sprinkle with Parmesan.
- Bake for 25–30 minutes, until the crescent topping is deep golden brown and the filling is bubbling at the edges. If the top browns too quickly, tent loosely with foil for the final few minutes.
- Let the bake rest for 5–10 minutes so the filling sets slightly, then scoop and serve warm.
Notes
For the flakiest topping, keep the crescent dough cold until the moment you unroll it. Rotisserie chicken makes this a true weeknight shortcut.
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