Description

This easy Chicken Crescent Bake wraps seasoned chicken and cream cheese filling in flaky crescent rolls, then bakes them in a rich, creamy sauce. Perfect for busy weeknights using rotisserie chicken and simple pantry ingredients. Ready in under 45 minutes!

Ingredients

For the Filling:

1 tube (8 count) regular-sized crescent rolls
2 cups shredded cooked chicken
4 oz (≈ 115 g) softened cream cheese
1 teaspoon instant minced onion
¼ teaspoon garlic powder
½ teaspoon salt
Pinch black pepper
1 cup shredded mozzarella cheese

For the Topping:

¼ cup grated Parmesan or Romano cheese

For the Sauce:

1 can (10.75 oz) cream of chicken soup
1 “soup can” of milk (use the empty soup can to measure)

Serves: 4 people

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Instructions

Step 1: Preheat Your Oven and Prep the Pan

Turn your oven on to 350°F. Spray your baking dish with cooking spray or you’re gonna regret it later when you’re scrubbing burnt cheese at 9pm. I speak from experience here—forgot this step once and had to basically chisel the pan clean while my dog laughed at me. Or maybe that was my husband. Either way, not fun.

Step 2: Make the Creamy Chicken Filling

Grab a bowl and dump in your chicken, cream cheese, instant onion, garlic powder, salt, pepper, and mozzarella. Mix everything together until it looks combined. If the cream cheese is being stubborn, just attack it with a fork first and mash it up. Nobody’s grading you on technique here. As long as it’s mixed, you’re good.

Step 3: Prepare the Sauce

Pour your soup in another bowl. Use the empty can to measure milk and dump that in too. This is why I love old-school recipes—less dishes to wash. Mix it together with a whisk or a fork, whatever’s clean. Sometimes I don’t even whisk it super well and it still turns out fine.

Step 4: Separate and Fill the Crescents

Pop open the crescent tube—you know that satisfying whack on the counter moment? Yeah, that’s the best part. Peel the triangles apart. Put about a quarter cup of filling on the wide part of each one. First time I made this I way overfilled them and chicken guts were leaking everywhere in the oven. Not cute. Keep it to a quarter cup.

Step 5: Roll Up the Crescents

Roll them up starting from the fat end, just like you’re making regular crescents. Really press down on the edges as you go to seal them shut. I usually go over the seams one more time at the end and give them an extra squeeze. My mom always said “pinch it like you mean it” and she was right—half-hearted sealing leads to filling escaping everywhere.

Step 6: Arrange in the Baking Dish

Put your rolls in the dish—I do two rows of four but honestly just fit them in however works. Leave a little space between each one so the sauce can get in there. They’re gonna puff up anyway so don’t stress about making them look Instagram-perfect.

Step 7: Add the Sauce

Okay this is important so listen up. Pour that soup mixture AROUND the crescents, like in the spaces between them. Do NOT pour it on top of them. My first attempt I just dumped it all over and they came out looking pale and kinda gummy. Learned from a neighbor that pouring it around keeps the tops golden while everything else stays moist. Game changer.

Step 8: Add the Cheese Topping

Sprinkle Parmesan over the tops of your rolls. This is what makes them turn that pretty golden color and gives you those crispy cheesy bits that everyone fights over.

Step 9: Bake to Golden Perfection

Stick it in the oven for 30-35 minutes. You’re looking for golden tops and bubbling sauce. Around minute 28 my kids start circling the kitchen like sharks because it smells ridiculously good. Sometimes I have to physically block them from opening the oven door every thirty seconds to check on it.

Notes

Use rotisserie chicken to save time. One small rotisserie chicken gives you exactly the amount you need, and it’s already seasoned and juicy.
Don’t overfill the crescents. About ¼ cup filling per triangle is perfect. Too much and they won’t seal properly.
Check at 30 minutes. Every oven is different! If your crescents are browning too quickly, tent them loosely with foil for the last 5-10 minutes.
Let it rest for 5 minutes after baking. This helps the filling set slightly and makes serving much easier.
Use parchment paper under your baking dish on the oven rack. Sometimes sauce bubbles over, and this saves cleanup time.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Main Dish
Method: Baking
Cuisine: American