When I need something warm, hearty, and comforting without spending too much time in the kitchen, this Chicken Crescent Bake is always my answer. It’s packed with tender shredded chicken, creamy sauce, melty cheese, and buttery crescent rolls—all baked until golden and bubbly. It’s one of those lazy dinners that still feels homemade and satisfying, perfect for busy weeknights or feeding a hungry family.
Why I Love This Recipe
I love how this recipe is so simple yet so cozy. It uses ingredients I usually have on hand, and I can get it in the oven in less than 20 minutes. The crescent rolls bake into soft, flaky layers while the chicken and cheese melt together underneath a creamy, seasoned sauce. Whether I’m serving it with a salad or roasted veggies, it always feels like a complete and comforting meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups cooked chicken breast, shredded
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1 can refrigerated crescent rolls
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1 can cream of chicken soup
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1/2 cup sour cream
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1 cup shredded cheddar cheese (or mozzarella)
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1/4 cup milk
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper, to taste
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Optional garnish: chopped parsley
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a bowl, I whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
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I unroll the crescent dough and separate it into triangles. I add a spoonful of chicken and some cheese to each triangle, then roll them up.
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I place the filled rolls in the baking dish.
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I pour the sauce over the top of the rolls and sprinkle on the rest of the cheese.
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I bake uncovered for 25 to 30 minutes, until the top is golden brown and bubbly.
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I let it sit for about 5 minutes before serving—it helps everything settle and makes it easier to serve.
Servings and Timing
This recipe serves 6 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
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Add veggies: I like to mix in chopped spinach, broccoli, or sautéed mushrooms for extra flavor and nutrition.
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Spicy twist: Pepper jack cheese or a few dashes of hot sauce in the sauce can add a bit of heat.
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Buffalo-style: Toss the shredded chicken in buffalo sauce before stuffing the crescents for a zesty version.
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Herb upgrade: I sometimes add fresh chopped herbs like thyme or parsley to the sauce for a fresher taste.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer the oven at 325°F for about 15 minutes to keep the crescent rolls from getting soggy, but the microwave works fine for a quick meal—about 1 to 2 minutes per portion.
To freeze, I portion out servings after baking and store them in freezer-safe containers. I thaw them overnight in the fridge and reheat in the oven for best results.
FAQs
Can I use low-fat cream of chicken soup?
Yes, I often use the low-fat version and it works just as well. It’s a great way to make the dish a little lighter without sacrificing the creamy texture.
Can I add vegetables to this dish?
Absolutely. I like adding steamed broccoli, spinach, or even finely diced bell peppers to make it more wholesome and colorful.
Can I prep this ahead of time?
Yes, I usually assemble everything, cover it, and refrigerate it a few hours ahead. Then I just bake it fresh when it’s time to eat.
What kind of cheese melts best in this bake?
Cheddar gives a classic cheesy flavor, but I’ve also tried mozzarella and pepper jack with great results. It really depends on what flavor I’m in the mood for.
Is rotisserie chicken okay to use?
Definitely. I love using rotisserie chicken—it saves time and adds great flavor right out of the container.
Conclusion
This Chicken Crescent Bake has everything I love in a comforting dinner: it’s easy, creamy, cheesy, and just the right amount of indulgent. Whether I make it for a quick family dinner or bring it to a casual get-together, it always disappears fast. The combo of flaky crescent rolls and creamy chicken filling is just too good to resist. Once I tried it, it instantly became a go-to recipe I come back to again and again.
