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–+ servings
Cheesy Chicken Crescent Bake

Cheesy Chicken Crescent Bake for Cozy Comfort Food Nights

This Cheesy Chicken Crescent Bake combines tender chicken and buttery crescent rolls in a creamy sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Chicken Rotisserie chicken works wonderfully.
  • 1 can Cream of Chicken Soup Can substitute with cream of mushroom.
  • 1 cup Shredded Cheddar Cheese Mixing different cheeses can elevate the taste.
  • 1 teaspoon Garlic Powder Fresh garlic offers a bolder taste.
  • 1 teaspoon Onion Powder Using fresh onions requires pre-cooking.
  • 1 teaspoon Black Pepper Can be adjusted to your liking.
For the Dough
  • 2 cans Refrigerated Crescent Rolls Provides a flaky, buttery wrap.
For the Sauce
  • 1/2 cup Milk Chicken broth can be used for added flavor.
For Garnish
  • 1 tablespoon Chopped Parsley Optional, adds color and freshness.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Unroll the refrigerated crescent dough, separate it into triangles, and fill each with chicken and cheese, then roll them up.
  3. Arrange the rolled crescents in the greased baking dish, seam side down, fitting them closely together.
  4. In a mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth.
  5. Pour the creamy sauce evenly over the arranged crescents, then sprinkle with remaining cheddar cheese.
  6. Bake in the preheated oven for 25 to 30 minutes until golden brown.
  7. Let it cool for about 5 minutes before serving, garnishing with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

This dish can be prepared in advance and refrigerated before baking. Allow the dish to rest for 5 minutes after baking for better texture.

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