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Cheesy Chicken Crescent Bake
Flona

Cheesy Chicken Crescent Bake

This cheesy chicken crescent bake combines flaky, buttery crescent rolls with tender shredded chicken in a creamy, garlicky sauce, all topped with melted cheese. It's the ultimate comfort food casserole that's incredibly easy to assemble and delivers crowd-pleasing results every time. Perfect for busy weeknights or feeding a hungry family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tubes refrigerated crescent roll dough 8 oz each
  • 2 cups cooked chicken shredded (rotisserie works great)
  • 1 can cream of chicken soup 10.5 oz
  • 0.5 cup milk whole or 2%
  • 2 cups shredded cheese cheddar or cheddar-mozzarella blend, divided
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • cooking spray or butter for greasing pan
  • fresh parsley optional, for garnish

Equipment

  • 9x13 inch baking dish
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Unroll one tube of crescent roll dough and press it into the bottom of the baking dish, pinching perforations together to form a solid crust. Stretch gently to cover the entire bottom.
  3. In a medium bowl, whisk together cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Stir in 1 cup of shredded cheese and all the cooked, shredded chicken until evenly combined.
  4. Spread the chicken mixture evenly over the crescent roll base in the baking dish.
  5. Unroll the second tube of crescent rolls and lay it over the chicken mixture. Pinch seams together and stretch to cover as much of the filling as possible.
  6. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  7. Bake uncovered for 25-30 minutes, until crescent rolls are golden brown and cheese is melted and bubbly. If top browns too quickly, tent loosely with foil.
  8. Let rest for 5 minutes before cutting and serving. Garnish with fresh parsley if desired.

Notes

Make sure to pinch all crescent roll seams together to prevent sauce from leaking through. Rotisserie chicken is the ultimate shortcut. Can be assembled up to 24 hours ahead and refrigerated unbaked. Add 5 minutes to baking time if starting cold. Leftovers keep for 4 days refrigerated. Reheat in oven at 350°F for best texture.