Cheesy Chicken Crescent Bake (Printable)

Flaky crescent rolls stuffed with creamy chicken and cheddar filling, baked until golden and bubbly.

# What You 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 with cooking spray or butter.
02 - In a mixing bowl, combine the cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Beat until smooth and well blended.
03 - Add the shredded chicken, cheddar cheese, and green onions to the sauce mixture. Stir until evenly incorporated.
04 - Unroll the crescent dough and separate into 8 triangles along the perforated lines.
05 - Place a heaping spoonful of the chicken mixture onto the wide end of each triangle. Roll up from the wide end to the point, enclosing the filling completely.
06 - Place the filled crescents in the prepared baking dish, arranging them in a single layer with the point sides down.
07 - Spoon any remaining chicken mixture evenly around the crescent rolls in the dish.
08 - Sprinkle the mozzarella cheese evenly over the top of the crescents and filling mixture.
09 - Bake for 25-30 minutes until the crescent rolls are golden brown and the cheese filling is bubbly around the edges.
10 - Let the dish rest for 5 minutes before serving to allow the filling to set slightly.

# Expert Tips:

01 -
  • The creamy chicken filling stays incredibly moist while the crescent exterior gets perfectly golden and flaky
  • It transforms simple ingredients into something that tastes like it came from a comfort food restaurant
  • Leftovers reheat beautifully for lunch the next day if there are any
02 -
  • Don't overfill the crescents or the filling will burst out during baking
  • Seal the dough well by pinching the edges after rolling to keep all that creamy filling inside
  • The crescents will continue to set slightly as they rest so don't worry if they feel soft right out of the oven
03 -
  • Use kitchen shears to chop the cooked chicken quickly and evenly
  • If the crescent dough gets too soft to work with pop it in the fridge for 10 minutes
  • Line your baking dish with foil for easy cleanup

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