Description
This Cheesy Chicken Crescent Bake is a comforting family favorite made with buttery crescent rolls stuffed with creamy chicken and topped with a cheesy sauce. A nostalgic dinner that’s easy to make and always a hit!
Ingredients
Filling:
- 5 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1/2 teaspoon garlic powder
- 3/4 teaspoon seasoned salt
- 3 cups cooked, cubed chicken (or rotisserie)
- 3/4 cup grated cheddar cheese
- 2 tablespoons heavy cream
- 2 (8-ounce/8 count) cans crescent rolls
Sauce:
- 1 (10.75 ounce) can cream of chicken soup
- 3/4 cup grated cheddar cheese
- 1/2 cup heavy cream
- 1/2 teaspoon seasoned salt
- 1 cup grated cheddar cheese
Instructions
1. Preheat oven to 350°F and coat a 9×13-inch baking dish with nonstick spray. Set aside.
2. In a large bowl, mix the cream cheese, butter, garlic powder, and seasoned salt until smooth.
3. Add the cooked chicken and 3/4 cup cheddar cheese to the bowl and mix until combined. Stir in the heavy cream.
4. Open the cans of crescent rolls. Place about 2 tablespoons of the chicken filling onto the wider end of each roll.
5. Roll up the dough around the filling and pinch the ends to seal. Place each roll seam-side down in the baking dish.
6. In a saucepan, combine cream of chicken soup, 3/4 cup cheddar cheese, 1/2 cup heavy cream, and 1/2 teaspoon seasoned salt.
7. Heat over medium, stirring until the sauce is warm and smooth. Pour it evenly over the crescent rolls in the dish.
8. Sprinkle the remaining 1 cup of cheddar cheese over the top.
9. Bake for 30 minutes until golden, bubbly, and heated through.
10. Serve immediately.
Notes
Grate your own cheese for the creamiest results—pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Store leftovers covered in the refrigerator for up to 3 days.
Great for using leftover or rotisserie chicken. You can also add sautéed vegetables for a twist.