Cheesy Chicken Crescent Bake

A cozy casserole featuring tender shredded chicken, a creamy filling, gooey cheese, and a flaky crescent roll crust, perfect for weeknight dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 380

Main Ingredients

2 cups cooked chicken, shredded Use leftover roasted, poached, or rotisserie chicken.
1 can refrigerated crescent roll dough
1 cup cream of chicken soup Substitute with homemade cream sauce if desired.
1 cup shredded cheese (cheddar or mozzarella) Sharp cheddar gives more bite; mozzarella yields a mild texture.
½ cup milk For a lighter version, substitute with half-and-half or Greek yogurt.
½ teaspoon garlic powder
½ teaspoon onion powder
to taste Salt and pepper

Preparation

Preheat the oven to 375°F (190°C). Grease a baking dish.
In a bowl, mix together the chicken, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
Unroll the crescent roll dough and place pieces in the bottom of the baking dish to create a crust.
Pour the chicken mixture on top of the dough evenly.
Sprinkle shredded cheese over the top.
Fold the edges of the crescent rolls over the filling.
Bake in the preheated oven for 25–30 minutes, or until golden brown and bubbly.
Let cool slightly before serving.

Refrigerate leftovers for 3–4 days. For freezing, cover tightly and freeze for up to 2 months.