Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 3 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup milk
- Fresh parsley for garnish (optional)
Instructions
- Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. This ensures your crescent rolls do not stick to the bottom and makes cleanup much easier later.
- In a large mixing bowl, combine the shredded chicken, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, and black pepper. Stir in about 1/4 cup of the sour cream to help bind the chicken together. Mix until every piece of chicken is well-coated with the spices and cheese.
- Unroll the crescent dough and separate it into triangles. Place a generous tablespoon of the chicken mixture onto the wide end of each triangle. Carefully roll the dough toward the point, tucking the sides in slightly to keep the filling inside. Place the rolls in the prepared baking dish in two rows.
- In a medium bowl, whisk together the cream of chicken soup, the remaining sour cream, and the milk until the mixture is smooth. Pour this creamy sauce evenly over the crescent rolls in the baking dish. If you prefer a crispier top, you can pour the sauce around the rolls rather than directly on top of them.
- Slide the dish into the oven and bake for 20 minutes. Remove the dish briefly and sprinkle the remaining 1 cup of cheddar cheese over the top. Return it to the oven for another 5 to 7 minutes, or until the cheese is bubbly and the crescent rolls are a deep golden brown. Let it rest for 5 minutes before serving.
- Cook Time: 40 minutes