Description
A comforting dish that combines tender chicken with creamy sauce and flaky crescent rolls, perfect for busy weeknights or gatherings.
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 it aside.
- Unroll the crescent dough and separate it into triangles. Place a spoonful of cooked chicken and a sprinkle of shredded cheese at the wide end of each triangle, then roll up each crescent, starting at the wide end and rolling toward the point.
- In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour this mixture evenly over the crescent rolls in the baking dish.
- Sprinkle the remaining shredded cheese over the top.
- Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling. Let it cool for about 5 minutes before serving.
Notes
Serve hot, garnished with chopped parsley. Pairs well with a simple side salad or steamed vegetables. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg