Description
A cozy casserole featuring warm crescents stuffed with shredded chicken and a creamy sauce, topped with melted cheddar.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 1 tube refrigerated crescent rolls (8-count)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional garnish: chopped parsley
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Unroll the crescent dough and separate into eight triangles. Put a spoonful of chicken and a little shredded cheddar at the wide end of each triangle. Roll from the wide end toward the point so the filling is enclosed. Place each roll seam-side down in the prepared dish.
- In a medium bowl, whisk the cream of chicken soup with the milk. Add garlic powder, onion powder, and black pepper. Whisk until smooth and pourable.
- Pour the creamy mixture evenly over the arranged crescents so it seeps into the spaces between them.
- Sprinkle the remaining cheddar evenly over the top.
- Bake for 25–30 minutes, until the crescents are golden and the sauce is bubbling around the edges.
- Let the dish rest about 5 minutes so the sauce thickens slightly. Serve warm.
Notes
For a lighter version, use reduced-fat cheese and milk. Can substitute crescent rolls with puff pastry for a crisper texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: cheesy, chicken, casserole, easy dinner, comfort food