Oh, the joys of discovering a recipe that transforms dinner into a celebration! Imagine a dish that wraps tender chicken in buttery crescent rolls—it’s like a warm hug on a chilly evening. This Easy Chicken Crescent Roll Bake is the kind of recipe that makes you want to dance around the kitchen (even if you have two left feet).
My family couldn’t stop talking about it the first time I made it, and now it’s become a staple in our household, like that one pair of comfy socks you always reach for. The gooey cheese, the savory chicken, all nestled in a flaky crust—it’s comfort food at its finest, and even the pickiest eater in our house gives it a thumbs up, which is no small feat! So, if you’re looking for a dish that brings everyone to the table with smiles and second helpings, this might just be your golden ticket.
And hey, who doesn’t love a meal that’s easy on the cleanup?
Steps
- Preheat your oven to 350°F. Mix together the condensed soup, milk, and half a cup of cheese in a bowl, then pour this mixture into the base of an 8-inch square baking dish and set it aside.
- In another bowl, combine the cooked chicken with the remaining half cup of cheese. Unroll the crescent roll dough and separate it into eight triangles.
- Place 1-2 tablespoons of the chicken mixture onto the wide end of each triangle. Roll each triangle up, ensuring the chicken is enclosed within the dough.
- Arrange the rolled crescent dough, seam-side down, into the prepared baking dish. Bake the dish uncovered for about 25 minutes until the tops are golden brown and the sauce is bubbling.
- Once baked, the tops will be golden while the bottoms remain soft like dumplings due to the sauce. If desired, garnish with fresh parsley or herbs before serving.
Ingredients
- 1 cup cooked shredded or diced chicken
- 1 tube refrigerated crescent roll dough (such as Pillsbury)
- 1 cup shredded cheese, divided (½ cup for sauce, ½ cup for filling)
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
Nutritional Values
Calories: 1611.6kcal | Carbohydrates: 115.6g | Protein: 82.8g | Fat: 94.8g | Saturated Fat: 42.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 11.2g | Cholesterol: 255.2mg | Sodium: 4240.8mg | Potassium: 1242mg | Fiber: 2.4g | Sugar: 6g
FAQ
- Can I use a different type of soup for the sauce?
- Yes, you can replace the cream of mushroom soup with cream of chicken or cream of celery soup, depending on your taste preference.
- How can I make the crescent rolls crispy on all sides?
- If you prefer the crescent rolls to be crispier, bake them on a separate baking sheet first, then add them to the sauce in the dish to finish cooking.
- What can I do if I don’t have cooked chicken on hand?
- You can use rotisserie chicken as a convenient option, or cook your own chicken. Canned chicken is also a suitable alternative for this recipe.
- How should I store and reheat leftovers?
- Store leftover crescent rolls in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 3 months. Reheat in a 325°F oven until warmed through, or microwave individual rolls for 30 seconds to 1 minute.
- Can I prepare the dish ahead of time?
- Yes, you can assemble the dish up to 8 hours in advance, cover it, and keep it in the refrigerator until you’re ready to bake.
Tips
- To achieve a crispier texture, bake the crescent rolls on a separate baking sheet first before adding them to the sauce, allowing them to finish cooking in the oven.
- For a shortcut, use rotisserie chicken or canned chicken, which can save time on prep and still provide great flavor.
- Enhance the flavor by mixing in additional seasonings such as garlic powder, onion powder, or fresh herbs like basil or thyme into the chicken filling.
- If you want a creamy filling, consider incorporating sour cream, softened cream cheese, or ranch dressing into the chicken mixture for added richness.
Equipment
- 8-inch square baking dish
- Mixing bowls (if not already available)
