Can I use leftover rotisserie chicken for this recipe?

Absolutely! Using leftover rotisserie chicken is a wonderful shortcut that adds great flavor and texture. Just be sure to shred it finely for even distribution inside the crescent rolls.

What if I don’t like cream of chicken soup?

No worries! You can substitute cream of chicken soup with a homemade white sauce (béchamel) or cream of mushroom soup for a different, but equally tasty, flavor. Just keep the consistency similar so it coats the rolls nicely.

Can I prepare this dish vegetarian?

To make a vegetarian version, replace the chicken with sautéed mushrooms, spinach, or a mix of your favorite veggies. Swap cream of chicken soup for a vegetarian equivalent or homemade mushroom soup to keep it rich and creamy.

Is there a way to make this recipe lower calorie?

You can lighten this dish by choosing low-fat cheese, a low-fat or homemade cream soup, and using less cheese overall. Pairing it with a big salad or steamed vegetables also helps balance the meal.

Cheesy Chicken Crescent Bake: Easy, Creamy & Cozy Dinner

Description

This Cheesy Chicken Crescent Roll Bake is a comforting and easy-to-make main dish featuring shredded chicken combined with mozzarella cheese and seasoned with garlic powder and oregano, all wrapped in flaky crescent rolls and baked to golden perfection with a creamy topping of cream of chicken soup and milk.

Ingredients

Scale

Chicken Filling

1 lb boneless skinless cooked and shredded chicken
1 cup shredded mozzarella cheese, divided
2 teaspoons garlic powder
2 teaspoons oregano

Other Ingredients

2 packages crescent rolls (8 count each)
10.5 oz cream of chicken soup
10.5 oz milk (use soup can for measurement)

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Instructions

Prepare the Chicken Mixture: Place the cooked and shredded chicken in a bowl, add ½ cup of shredded mozzarella cheese, then sprinkle garlic powder and oregano over the mixture. Stir thoroughly to coat the chicken evenly with the seasonings and cheese.
Stuff the Crescent Rolls: Unroll each crescent roll. Spoon about ⅓ cup of the chicken mixture toward the wide end of each crescent. Carefully roll up the crescent rolls with the filling inside until all are stuffed.
Arrange in Baking Dish: Place all the stuffed crescent rolls in a 9×13-inch baking pan in a single layer.
Prepare the Creamy Topping: In a saucepan over the stove, combine the remaining ½ cup mozzarella cheese, cream of chicken soup, and milk. Heat gently, stirring frequently until the cheese melts and the mixture is warm and smooth.
Pour Topping and Bake: Pour the warm creamy mixture evenly over the stuffed crescent rolls, coating them entirely. Place the pan in a preheated oven at 350 degrees Fahrenheit and bake for 40 minutes until the crescents are golden brown and the topping is bubbly.
Serve: Remove from the oven and serve warm, enjoying the rich cheesy chicken filling wrapped in flaky crescent rolls.

Notes

For extra flavor, add chopped fresh parsley or chopped green onions to the chicken mixture.
You can substitute cream of chicken soup with cream of mushroom soup for a different taste.
Make sure the chicken is thoroughly cooked before shredding; rotisserie chicken works great for convenience.
If you want a crispier crust, try brushing the crescent rolls with melted butter before baking.
This dish can be assembled ahead of time and refrigerated; bake just before serving.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 3 g
Sodium: 730 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 65 mg