Description
This Cheesy Chicken Crescent Roll Bake is a comforting and delicious main course featuring shredded chicken wrapped in flaky crescent rolls, smothered in a warm, creamy mixture of mozzarella cheese and cream of chicken soup. Perfect for a family dinner or easy meal prep.
Ingredients
Scale
Chicken Filling
- 1 lb boneless skinless cooked and shredded chicken
- ½ cup shredded mozzarella cheese
- 2 teaspoon garlic powder
- 2 teaspoon oregano
Crescent Rolls
- 2 packages crescent rolls (8 count each)
Sauce
- ½ cup shredded mozzarella cheese
- 10.5 oz cream of chicken soup
- 10.5 oz milk (use soup can for measurement)
Instructions
- Prepare Chicken Mixture: Place cooked and shredded chicken in a bowl and add ½ cup of shredded mozzarella cheese. Sprinkle garlic powder and oregano on top, then stir thoroughly to coat the chicken evenly.
- Stuff Crescent Rolls: Unroll each crescent roll. Scoop about ⅓ cup of the chicken mixture and place it towards the wide end of each crescent roll. Slowly roll the crescent roll up, encasing the chicken mixture inside. Repeat this process until all crescent rolls are stuffed.
- Arrange in Baking Dish: Place the stuffed crescent rolls in a 9×13-inch baking pan in a single layer.
- Prepare Sauce: In a saucepan over the stove, heat the remaining ½ cup mozzarella cheese, cream of chicken soup, and milk. Stir continuously until the cheese melts and the mixture is warm and thoroughly blended.
- Pour Sauce Over Rolls: Pour the warm cheese and soup mixture evenly over the stuffed crescent rolls, ensuring they are fully coated.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Place the baking pan in the oven and bake for 40 minutes until the crescent rolls are golden brown and the sauce is bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your cheesy chicken crescent roll bake warm!
Notes
- You can use rotisserie chicken to save time when preparing the shredded chicken.
- For a spicier version, add a pinch of red pepper flakes or cayenne pepper to the chicken mixture.
- If you prefer a lower fat option, use reduced-fat mozzarella cheese and a low-fat cream of chicken soup.
- Make sure not to overfill the crescent rolls to prevent the filling from leaking during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
