Recipe Background
Crescent & Chicken Bake: creamy, cheesy, flaky perfection in every bite.
The Crescent & Chicken Bake blends comfort with just a hint of craftiness. Flaky crescents cradle a creamy, savory chicken filling, merging tender with crisp. As it bakes, the kitchen fills with the warm, inviting aroma of garlic and cheddar. It's the kind of aroma that lures everyone from their corners of the house, noses first.
Cut through a roll and you'll see the golden, bubbling cheese melts into every crevice. A critical step—rolling the dough tightly around the filling—prevents leaks, ensuring each bite bursts with flavor. The creamy soup combines with more cheese, forming a luscious topping that coats then bakes into the crescent rolls below.
Sharing this dish is as straightforward as it is satisfying. Each portion neatly divides with a quick slice, making it perfect for gatherings. It’s a dish that's as much about the simple joy of baking as it is about the taste. A sprinkle of fresh parsley adds a pop of color and freshness, making every plate as pleasing to the eye as to the palate.
Ingredients
For the filling:
- 5 ounces cream cheese at room temperature
- 1/4 cup butter at room temperature
- 1/2 teaspoon garlic powder
- 3/4 teaspoon seasoned salt
- 3 cups chicken cooked and cubed
- 3/4 cup cheddar cheese grated
- 2 tablespoons heavy cream
- 2 (8-ounce) cans crescent rolls
For the sauce:
- 1 (10.75-ounce) can cream of chicken soup
- 1 3/4 cups cheddar cheese grated, divided
- 1/2 cup heavy cream
- 1/2 teaspoon seasoned salt
- parsley to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick spray.
- In a large bowl, combine the cream cheese, the butter, the garlic powder, and 3/4 teaspoon of the seasoned salt and stir until smooth.
- Add the chicken and 3/4 cup of the cheddar and mix until incorporated.
- Add 2 tablespoons of the heavy cream and stir until combined.
- Open the crescent roll cans and unwrap the rolls.
- Separate the perforated rolls.
- Place about 2 tablespoons of the filling mixture onto the larger end of each crescent roll.
- Roll up and pinch the dough closed, sealing the chicken mixture inside.
- Place the stuffed crescent rolls seam-side down in the prepared baking dish.
- Combine the cream of chicken soup, 3/4 cup of the cheddar cheese, the remaining heavy cream, and the remaining seasoned salt in a medium saucepan.
- Place the saucepan over medium heat and cook, stirring frequently, until warm and smooth.
- Pour the sauce evenly over the crescent rolls.
- Top the rolls with the remaining grated cheese.
- Bake until the rolls are baked through and the mixture is bubbly, about 45 minutes.
- Serve immediately, garnished with the parsley.
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