This Cheesy Chicken Crescent Bake is the ultimate comfort food that combines creamy, cheesy filling with juicy, tender chicken, all wrapped up in a flaky crescent roll. It’s an easy and delicious dinner that is perfect for any night of the week. The best part? It’s loved by both kids and adults, and is sure to be a crowd-pleaser!
I remember the first time I made this Cheesy Chicken Crescent Bake for my family. It was a hectic weeknight, and I needed something quick and easy to make for dinner. This recipe caught my eye, and I decided to give it a try. I was blown away by how delicious it turned out, and my husband and kids couldn’t get enough of it! From that day on, it became a staple in our household, and I’ve even made it for guests who always ask for the recipe. This recipe has a special place in my heart, and I’m excited to share it with you!
“Why This Cheesy Chicken Crescent Bake is a Must-Try Dinner Recipe”
- Easy and quick to make
- Creamy and cheesy filling with tender chicken
- Flaky crescent rolls add a delicious buttery texture
- Perfect for both casual family dinners and entertaining guests
- Great way to use up leftover chicken or rotisserie chicken
- Can be made ahead of time and reheated for convenience
Ingredients:
Filling:
- 140 grams (5 oz) cream cheese, room temperature
- 56.5 grams (1/4 cup) butter, room temperature
- 1/2 teaspoon garlic powder
- 3/4 teaspoon seasoned salt
- 420 grams (3 cups) cooked, cubed chicken (or Rotisserie)
- 85 grams (3/4 cup) grated cheddar cheese
- 30 ml (2 tablespoons) heavy cream
- 2 (203-gram/8-count) cans crescent rolls
Sauce:
- 1 (305-gram/10.75-ounce) can cream of chicken soup
- 85 grams (3/4 cup) grated cheddar cheese
- 120 ml (1/2 cup) heavy cream
- 1/2 teaspoon seasoned salt
- 113 grams (1 cup) grated cheddar cheese
Directions:
- Preheat the oven to 175°C (350°F). Coat a 9×13 inch baking dish with nonstick spray. Set aside.
- In a large bowl, combine the cream cheese, butter, garlic powder, and seasoned salt, stirring until smooth.
- Add in the chicken and 85 grams (3/4 cup) grated cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
- Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed, sealing in the chicken mixture. Place seam side down in the prepared baking dish.
- To prepare the sauce, combine the cream of chicken soup, 85 grams (3/4 cup) grated cheddar cheese, heavy cream, and seasoned salt in a medium saucepan. Heat over medium heat, stirring frequently until warm and smooth.
- Pour the sauce evenly over the crescent rolls. Top with the remaining 113 grams (1 cup) grated cheese.
- Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
- Serve immediately.
- INGREDIENTS
- Filling:
- 140 grams 5 oz cream cheese, room temperature
- 56.5 grams 1/4 cup butter, room temperature
- 1/2 teaspoon garlic powder
- 3/4 teaspoon seasoned salt
- 420 grams 3 cups cooked, cubed chicken (or Rotisserie)
- 85 grams 3/4 cup grated cheddar cheese
- 30 ml 2 tablespoons heavy cream
- 2 203-gram/8-count cans crescent rolls
- Sauce:
- 1 305-gram/10.75-ounce can cream of chicken soup
- 85 grams 3/4 cup grated cheddar cheese
- 120 ml 1/2 cup heavy cream
- 1/2 teaspoon seasoned salt
- 113 grams 1 cup grated cheddar cheese
- INSTRUCTIONS
- Preheat the oven to 175°C (350°F). Coat a 9×13 inch baking dish with nonstick spray. Set aside.
- In a large bowl, combine the cream cheese, butter, garlic powder, and seasoned salt, stirring until smooth.
- Add in the chicken and 85 grams (3/4 cup) grated cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
- Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed, sealing in the chicken mixture. Place seam side down in the prepared baking dish.
- To prepare the sauce, combine the cream of chicken soup, 85 grams (3/4 cup) grated cheddar cheese, heavy cream, and seasoned salt in a medium saucepan. Heat over medium heat, stirring frequently until warm and smooth.
- Pour the sauce evenly over the crescent rolls. Top with the remaining 113 grams (1 cup) grated cheese.
- Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
- Serve immediately.
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