Ingredients
- 2 cups cooked chicken breast, shredded
- 1 can refrigerated crescent rolls
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (or mozzarella), divided
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Unroll crescent dough and separate into triangles. Add a spoonful of shredded chicken and some cheese to each triangle and roll them up.
- Place filled rolls in the baking dish. Pour the sauce mixture over the top and sprinkle with remaining cheese.
- Bake uncovered for 25–30 minutes until golden brown and bubbly.
- Let sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Add vegetables like broccoli, spinach, or mushrooms for extra nutrition.
- Use pepper jack or add hot sauce for a spicy variation.
- Substitute with rotisserie chicken for convenience.
- Store leftovers in the fridge for up to 3 days or freeze individual portions for up to 2 months.
- Reheat in oven at 325°F for 15 minutes or microwave for 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 80mg
