Chicken Crescent Bake
A creamy, cheesy chicken bake made with shredded chicken, cream of chicken soup, cheddar, and flaky crescent roll dough. This easy four-ingredient casserole is warm, comforting, family-friendly, and perfect for a quick oven-baked dinner.
INGREDIENTS:
2 cups cooked shredded chicken rotisserie chicken works well, about 10–12 oz
1 can cream of chicken soup 10.5 oz
1 cup shredded cheddar cheese divided
2 cans refrigerated crescent roll dough 8 oz each, kept cold until ready to use
DIRECTIONS:
Preheat the oven to 375°F and grease a 9×13-inch baking dish.
In a medium bowl, mix the shredded chicken, cream of chicken soup, and 1/2 cup shredded cheddar cheese until thick and scoopable.
Open the crescent roll dough cans and separate the dough into triangles.
Lay the triangles flat and gently press any thin spots to even them out.
Place 2–3 tablespoons of the chicken mixture onto the wide end of each crescent triangle.
Roll each triangle from the wide end toward the point, tucking in the sides slightly as you roll.
Arrange the filled crescents in a single layer in the prepared baking dish.
Sprinkle the remaining 1/2 cup cheddar cheese over the top.
Bake for 20–25 minutes, until the crescents are golden, puffed, and bubbling around the edges.
If the tops brown too quickly, loosely cover with foil during the last 5 minutes of baking.
Let the bake rest for 5–10 minutes before serving.