Description
A comforting and cheesy dish made with tender chicken and crescent rolls, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional garnish: chopped parsley
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Unroll the crescent dough and separate it into triangles. Place a spoonful of chicken and a sprinkle of cheese on the wide end of each triangle and roll it up.
- In a bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper. Pour the mixture over the crescent rolls.
- Top with the remaining shredded cheese.
- Bake for 25 to 30 minutes, until the crescents are golden brown and the sauce bubbles. Let it cool for 5 minutes before serving.
Notes
Pairs well with light salads or roasted vegetables. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg
Keywords: cheesy chicken, easy dinner, crescent bake, comfort food, weeknight meals