Description
A comforting dish that combines chicken and flaky crescent rolls, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped (rotisserie works great)
- 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. Lightly grease a 9×13-inch baking dish and set aside.
- Unroll the crescent dough and separate it into triangles. At the wide end of each triangle, place a spoonful of cooked chicken and a sprinkle of shredded cheese. Roll up each crescent, starting at the wide end and rolling toward the point. Place them seam side down in the prepared baking dish.
- In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour this creamy mixture evenly over the crescent rolls in the baking dish.
- Sprinkle the remaining shredded cheese over the top, allowing it to meld as it bakes.
- Bake for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling. Let cool for about 5 minutes before serving.
Notes
To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: comfort food, chicken recipe, quick dinner