Cheesy Chicken Crescent Roll Bake
A comforting and quick dish featuring crispy crescent rolls wrapped around juicy chicken in a creamy sauce, perfect for busy weeknights and kid-approved.
Ingredients
Base
- 1 lb boneless, skinless chicken (cooked and shredded) Use rotisserie chicken for quicker prep.
- 1 cup mozzarella cheese (shredded) Divided use.
- 10.5 oz cream of chicken soup
- 10.5 oz milk Use the empty soup can to measure.
Topping
- 2 packages crescent rolls Use the 8-count packages.
Seasonings
- 2 tsp garlic powder
- 2 tsp oregano
Instructions
Preparation
- In a bowl, toss in the cooked, shredded chicken, and mix in 1/2 cup of shredded mozzarella. Sprinkle in the garlic powder and oregano, then stir until the chicken is well coated.
Rolling and Assembling
- Unroll each crescent roll, keeping the dough intact. Scoop about 1/3 cup of the chicken mixture onto the wide part of each crescent roll. Roll it up, tucking in the filling as you go, and place snugly in a 9×13 baking pan.
Making the Sauce
- In a saucepan over medium heat, combine the remaining 1/2 cup mozzarella, cream of chicken soup, and milk. Stir until melted into a creamy sauce. Pour over the crescent rolls.
Baking
- Preheat the oven to 350°F. Bake for approximately 30-40 minutes, until the crescents are golden brown and the sauce is bubbly.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for about 2 months. Reheat in the oven at 350°F until warmed through. For a flavor boost, consider adding diced green chiles or jalapeños.