Description
A creamy, cheesy, and savory bake that combines flaky crescent rolls with tender chicken for the ultimate comfort food. Perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can crescent roll dough
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with non-stick spray or butter.
- In a mixing bowl, combine shredded chicken, ½ cup of cheddar cheese, mozzarella cheese, garlic powder, salt, and pepper. Mix well.
- Roll out the crescent dough and separate it into triangles. Place a spoonful of the chicken mixture onto the wide end of each triangle.
- Roll each triangle tightly from the wide end to the tip, enclosing the filling. Place the rolls seam-side down in the prepared dish.
- In a saucepan over medium heat, whisk together the cream of chicken soup and milk. Heat until smooth and creamy. Pour this sauce over the crescent rolls, ensuring they are evenly coated.
- Sprinkle the remaining cheddar cheese on top of the rolls.
- Bake for 20-25 minutes or until the crescent rolls are golden brown and the cheese is bubbly.
- Allow the bake to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Don’t Overfill the Crescent Rolls: Use just enough chicken filling to prevent it from spilling out during baking. Overfilled rolls can make assembly and baking messy.
- Cover with Foil if Needed: If the tops brown too quickly before the inside is cooked, loosely cover the dish with foil during the last 10 minutes of baking.
- Cool Before Serving: Let the bake rest for 5-10 minutes after removing it from the oven. This allows the filling to set and makes serving easier without losing the creamy sauce.
- Prep Time: 15 min
- Cook Time: 25 min