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Cheesy chicken crescent bake with a golden crust and melted cheese topping

Cheesy Chicken Crescent Bake

A quick and creamy casserole that combines shredded chicken and cheese wrapped in crescent rolls, baked to delicious perfection in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1 tube refrigerated crescent rolls (8-count)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese, divided
Seasonings
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
Optional Garnish
  • chopped parsley for a pop of color

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Unroll the crescent dough and separate it into triangles.
  3. Place a spoonful of cooked chicken and a sprinkle of shredded cheese at the wide end of each triangle.
  4. Roll up each crescent, starting at the wide end and rolling toward the point, enclosing the filling. Place seam side down in the prepared baking dish.
Making the Sauce
  1. In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth.
  2. Pour the creamy mixture evenly over the crescent rolls in the baking dish.
Baking
  1. Sprinkle the remaining shredded cheese over the top.
  2. Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling around the edges.
  3. Let it cool for about 5 minutes before serving.

Notes

This dish can be served with a side salad or steamed broccoli. It can also be made ahead of time and stored in the fridge.