Cheesy Chicken Crescent Bake

Why You’ll Love This Recipe

I love how this recipe uses simple ingredients but delivers so much flavor. The crescent rolls puff up beautifully around the cheesy chicken filling, and the rich, seasoned cream sauce pulls everything together. It’s budget-friendly, kid-approved, and easy to prep in under 20 minutes. Plus, it’s the kind of meal that disappears fast and always leaves people asking for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked chicken, shredded or chopped

• 1 tube (8-count) refrigerated crescent rolls

• 1 can (10.5 oz) cream of chicken soup

• ½ cup milk

• 1 cup shredded cheddar cheese, divided

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp black pepper

• chopped parsley, for garnish (optional)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I unroll the crescent dough and place a small amount of chicken and a sprinkle of cheddar cheese at the wide end of each triangle. Then I roll each one toward the point, sealing the filling inside. I arrange them seam-side down in the prepared dish.

3. In a bowl, I whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until the sauce is smooth and well blended.

4. I pour the sauce evenly over the filled crescent rolls, then top everything with the remaining shredded cheese.

5. I bake the dish for 25–30 minutes, until the cheese is melted and the crescents are golden brown and bubbly.

6. After letting it rest for 5 minutes, I garnish with chopped parsley and serve warm.

Servings and timing

This recipe makes 8 crescent rolls.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• I sometimes stir in 2 tablespoons of sour cream into the sauce for a richer, creamier texture.

• For added flavor, I use rotisserie chicken seasoned with a bit of ranch dressing or taco seasoning.

• When I want extra veggies, I sneak in some chopped spinach or sautéed mushrooms into the filling.

• I’ve used mozzarella or a Mexican cheese blend instead of cheddar for a different twist.

• For a spicy version, I add a pinch of red pepper flakes or diced jalapeños into the sauce.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I cover them and bake at 350°F for 10–15 minutes or microwave for a minute or two until heated through. If the sauce thickens too much, I add a splash of milk before reheating.

FAQs

Can I use canned chicken in this recipe?

Yes, I’ve used canned chicken in a pinch and it works great. I just drain it well and break it apart before adding to the crescents.

Can I make this ahead of time?

I assemble the dish (without baking) and keep it covered in the fridge for up to 24 hours. When I’m ready to serve, I bake it as directed.

Can I freeze this?

Yes, I freeze the baked casserole in portions for up to 2 months. I reheat it in the oven for best texture.

What sides go well with this dish?

I usually serve it with a green salad, steamed broccoli, or roasted vegetables to round out the meal.

Can I double the recipe?

Definitely. I double all the ingredients and use a larger baking dish or two pans. It’s great for potlucks or feeding a big group.

Conclusion

This Cheesy Chicken Crescent Bake is everything I want in a weeknight meal—easy, creamy, filling, and totally comforting. With its golden crescent rolls, tender chicken, and melty cheese, it’s a guaranteed hit at my dinner table. Whether I’m feeding my family or bringing it to a gathering, this dish always delivers warm, cheesy satisfaction.

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