Cheesy Chicken Crescent Bake (Printable Version)
Tender chicken in a creamy cheese sauce wrapped in flaky crescent dough
# What You'll Need:
→ Chicken & Dairy
01 - 2 cups cooked chicken breast, shredded or chopped
02 - 1 cup shredded cheddar cheese
03 - 4 oz cream cheese, softened
04 - 1/2 cup sour cream
05 - 1/2 cup whole milk
→ Crescent Rolls
06 - 1 can (8 oz) refrigerated crescent roll dough
→ Vegetables & Flavorings
07 - 1/4 cup finely chopped green onions
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp salt
11 - 1/4 tsp black pepper
→ Topping
12 - 1/2 cup shredded mozzarella cheese (optional)
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a mixing bowl, combine the cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
03 - Add the chicken, cheddar cheese, and green onions to the bowl. Mix until well combined.
04 - Unroll the crescent dough and separate into 8 triangles. Place a heaping spoonful of the chicken mixture onto the wide end of each triangle, then roll up, enclosing the filling.
05 - Arrange the filled crescents in the prepared baking dish. Pour any remaining chicken mixture around the rolls in the dish.
06 - Sprinkle mozzarella cheese evenly over the top, if using.
07 - Bake for 25–30 minutes, or until the crescents are golden brown and the filling is bubbly.
08 - Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- It comes together in under 15 minutes of active prep time
- The creamy filling perfectly balances the flaky buttery crescent exterior
- Leftovers reheat beautifully for lunch the next day
02 -
- Do not overfill the crescent triangles or they will burst open during baking
- Seal the dough tightly by pinching the seams together after rolling
- The cream cheese mixture must be completely smooth before adding the chicken
03 -
- Use kitchen shears to quickly chop rotisserie chicken into even pieces
- Line your baking dish with foil for easier cleanup afterward