Cheesy Chicken Crescent Bake Recipe is one of those meals that feels like a warm hug after a busy day. It’s creamy, cheesy, and surprisingly simple to pull together, making weeknight dinners stress-free but still incredibly satisfying.
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Why You'll Love This Recipe
I've made this Cheesy Chicken Crescent Bake Recipe countless times, and it never disappoints. It’s beautifully cheesy without being over the top, and it comes together with minimal fuss using ingredients you probably already have on hand.
- Effortless Comfort Food: A creamy, cheesy filling wrapped in flaky crescent rolls that bake up golden brown and irresistible.
- Quick Prep: You can get this in the oven in under 15 minutes, perfect for busy weeknights.
- Kid-Friendly: The mild flavors and cheesy goodness make it a hit with kids and adults alike.
- Versatile & Customizable: Easy to tweak with extra herbs, veggies, or different cheeses to suit your tastes.
Ingredients & Why They Work
This recipe is a harmonious blend of creamy textures and savory flavors. Each ingredient plays its role to create that perfect cheesy, comforting bake that keeps everyone coming back for seconds.
- Chicken (boneless, skinless, cooked and shredded): Using pre-cooked chicken speeds up prep and adds protein, plus shredded works best to evenly distribute the filling.
- Mozzarella cheese (shredded): Offers that ooey-gooey meltiness and mild flavor that complements the chicken without overpowering it.
- Cream of chicken soup: The secret to a creamy filling and adding moisture, this classic pantry staple creates richness and binds everything together.
- Milk (measured using the soup can): Thins out the soup slightly to a perfect sauce consistency that will soak into the crescent rolls.
- Crescent rolls (2 packages): These flaky, buttery dough pockets are perfect for wrapping around the filling, baking into golden, tender rolls.
- Garlic powder and Oregano: Brings warm, earthy notes that brighten the dish and elevate the otherwise simple ingredients.
Make It Your Way
I always tweak my Cheesy Chicken Crescent Bake Recipe depending on what I have in the fridge. Feel free to add your favorite herbs or swap cheeses to make it your own — this dish is super forgiving and friendly to all sorts of creativity.
- Variation: Sometimes I add chopped spinach or diced bell peppers to the chicken mixture for a pop of color and extra veggies — it sneaks in some goodness without changing the flavor too much.
- Cheese Swap: Try Monterey Jack, cheddar, or a blend for a different cheesy twist — they melt beautifully and add personality.
- Dairy-free option: Use a dairy-free cream soup and plant-based cheese to keep things creamy and delicious.
- Spice it up: A pinch of cayenne or smoked paprika in the filling adds a subtle heat that wakes up the dish.
Step-by-Step: How I Make Cheesy Chicken Crescent Bake Recipe
Step 1: Mix Up the Cheesy Chicken Filling
Start by placing your cooked, shredded chicken in a large bowl and sprinkle in half of your mozzarella cheese. Then, add the garlic powder and oregano—don't be shy here. Mix everything thoroughly so every bite gets a good herb and cheese hit. Pro tip: If your chicken is freshly cooked, let it cool a bit so your cheese doesn’t melt too soon.
Step 2: Roll It Up
Unroll each crescent roll carefully onto your workspace. I like to pinch the perforations a little so they don’t come apart during baking. Scoop about a third of a cup of the filling onto the wide end of each crescent, then roll tightly but gently so the filling stays inside. Place each stuffed crescent seam-side down in your baking dish.
Step 3: Make the Creamy Sauce
In a small saucepan over medium heat, combine the remaining mozzarella cheese, cream of chicken soup, and milk. Stir frequently until everything melts together into a warm, smooth sauce. Pour it evenly over the crescent rolls, making sure each one gets coated. The sauce not only adds flavor but keeps the crescents moist and tender.
Step 4: Bake to Golden Perfection
Set your oven to 350°F (175°C) and bake the dish uncovered for 30 to 40 minutes. You’re looking for golden brown crescents with bubbly sauce that's slightly thickened. If your oven tends to run hot, check around 30 minutes to avoid overbaking. Let it cool for 5 minutes before serving—it helps everything settle and makes it easier to slice.
Top Tip
I’ve learned a few tricks to make this Cheesy Chicken Crescent Bake Recipe truly shine from my trial and error. It’s all about balancing moisture so you get that melty center without soggy dough.
- Don’t Overfill: I always stick to about ⅓ cup of filling per crescent to avoid spills and messes.
- Seal Those Seams: Pinching the crescent roll seams before baking keeps the filling tucked inside perfectly.
- Warm the Sauce: Heating the cheesy sauce before pouring helps it absorb better and bake evenly.
- Rest a Bit Before Serving: Allow the bake to sit for a few minutes post-oven — it helps everything set up without losing juiciness.
How to Serve Cheesy Chicken Crescent Bake Recipe
Garnishes
I like to sprinkle chopped fresh parsley or basil right on top before serving — it adds a pop of freshness and color that contrasts nicely with the creamy, cheesy richness. A little cracked black pepper on the plate goes a long way, too.
Side Dishes
This bake pairs beautifully with a crisp Caesar salad or roasted veggies like asparagus or green beans to lighten things up. If you want something heartier, simple garlic mashed potatoes or even steamed rice are great picks.
Creative Ways to Present
For a special occasion, I’ve arranged the stuffed crescents in a circular pattern on a round baking dish, almost like a wreath — it’s a fun, shareable presentation. Serve alongside colorful garnishes and a vibrant dip, like a roasted red pepper aioli for dipping crescents, to take things up a notch.
Make Ahead and Storage
Storing Leftovers
I store leftover Cheesy Chicken Crescent Bake tightly covered in the fridge, and it usually lasts 3-4 days. When I reheat it, I pop pieces in the oven or toaster oven to keep the crescent rolls flaky instead of soggy like the microwave can make them.
Freezing
This baking dish freezes well before baking. I assemble the rolls, cover with foil, and freeze. When ready, I bake straight from frozen, adding about 10-15 extra minutes to the bake time. It’s a lifesaver for busy nights!
Reheating
For reheating, the oven at 350°F for 10-15 minutes works best. This helps maintain the crispiness of the crescent roll exterior and heats the filling evenly without drying it out.
Frequently Asked Questions:
Absolutely! Using shredded rotisserie chicken is a perfect shortcut that adds great flavor and saves time.
Yes, puff pastry will give a flakier, lighter crust but watch the bake time closely as it may cook faster. The texture will be a bit different but equally delicious.
For a lighter version, swap regular crescent rolls for whole wheat or reduced-fat versions, use low-fat cheese and milk, and add in extra veggies like spinach or mushrooms to boost fiber and nutrients.
Definitely! Assemble the crescent rolls ahead of time and keep them refrigerated until you’re ready to bake. You can also freeze them assembled and bake later, making party prep a breeze.
Final Thoughts
This Cheesy Chicken Crescent Bake Recipe truly feels like a little patch of comfort and joy on a plate. I love how it’s an easy dish that still shows a bit of cooking flair without overwhelming my evening schedule. Trust me, once you try it, it’s going to become your go-to for those nights when you want cheesy, warm, and satisfying food that everyone at the table will adore.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Cheesy Chicken Crescent Roll Bake is a comforting and easy-to-make American main course featuring tender shredded chicken mixed with mozzarella cheese and seasoned with garlic and oregano, all wrapped in flaky crescent rolls and baked with a creamy chicken soup sauce for a deliciously cheesy, bubbly finish.
Ingredients
Chicken Mixture
- 1 lb boneless skinless cooked shredded chicken
- 1 cup shredded mozzarella cheese
- 2 teaspoon garlic powder
- 2 teaspoon oregano
Crescent Rolls and Sauce
- 2 packages crescent rolls (8 count packages)
- 10.5 oz cream of chicken soup
- 10.5 oz milk (use soup can as measure)
- ½ cup shredded mozzarella cheese (reserved from total 1 cup)
Instructions
- Prepare Chicken Mixture: Place the cooked and shredded chicken in a bowl. Add ½ cup of the shredded mozzarella cheese, then sprinkle garlic powder and oregano over the chicken. Mix thoroughly to evenly coat the chicken with the seasonings and cheese.
- Stuff Crescent Rolls: Unroll each crescent roll triangle. Scoop about ⅓ cup of the chicken mixture and place it on the wide end of the crescent roll. Roll up the crescent roll slowly, enclosing the chicken mixture inside. Repeat this process with all crescent rolls until the mixture is used.
- Arrange in Baking Dish: Place the stuffed crescent rolls seam-side down in a 9×13 inch baking pan, arranging them evenly.
- Make Sauce: In a saucepan on the stove over medium heat, combine the remaining ½ cup of shredded mozzarella cheese, cream of chicken soup, and milk. Stir continuously until the cheese is melted and the sauce is warm and smooth.
- Pour Sauce and Bake: Pour the warm creamy sauce evenly over the crescent rolls in the baking dish, completely coating them.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the casserole for 40 minutes until the crescent rolls are golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy this cheesy, savory main course!
Notes
- Use cooked chicken such as rotisserie or leftover roasted chicken for convenience.
- Substitute mozzarella with cheddar or a cheese blend for different flavor profiles.
- If cream of chicken soup is unavailable, use cream of mushroom soup as an alternative.
- For a spicier version, add a pinch of crushed red pepper flakes to the chicken mixture.
- Make sure the crescent rolls are sealed tightly to avoid filling leaks during baking.
- Allow the dish to rest for 5 minutes after baking for easier slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 65 mg
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