Description

A quick and comforting family favorite featuring flaky crescent rolls stuffed with chicken and cheese, all baked in a creamy, seasoned sauce.

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 for a pop of color

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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 into triangles. Place a spoonful of chicken and a sprinkle of cheese at the wide end of each triangle. Roll up, starting at the wide end, and place seam-side down in the dish.
In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour evenly over the crescent rolls.
Sprinkle the remaining shredded cheese over the top.
Bake for 25 to 30 minutes, or until golden brown and bubbling. Let cool for 5 minutes before serving.

Notes

For a Chicken Broccoli variation, add 1-2 cups of steamed broccoli florets to the filling.
Letting the bake rest for 5 minutes after oven helps the sauce thicken.
Store leftovers in the fridge for up to 3 days. Reheat in the oven for best texture.

Prep Time: 10 min
Cook Time: 30 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: ~430 calories
Sugar: ~6g
Sodium: ~950mg
Fat: ~22g
Saturated Fat: ~8g
Carbohydrates: ~35g
Fiber: ~1g
Protein: ~20g
Cholesterol: ~55mg