4-Ingredient Chicken Crescent Bake
A creamy, cheesy chicken bake made with shredded chicken, cream of chicken soup, cheddar, and flaky crescent roll dough. This easy four-ingredient casserole is warm, comforting, family-friendly, and perfect for a quick oven-baked dinner.
Ingredients
- 2 cups cooked shredded chicken rotisserie chicken works well, about 10–12 oz
- 1 can cream of chicken soup 10.5 oz
- 1 cup shredded cheddar cheese divided
- 2 cans refrigerated crescent roll dough 8 oz each, kept cold until ready to use
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, and 1/2 cup shredded cheddar cheese until thick and scoopable.
- Open the crescent roll dough cans and separate the dough into triangles.
- Lay the triangles flat and gently press any thin spots to even them out.
- Place 2–3 tablespoons of the chicken mixture onto the wide end of each crescent triangle.
- Roll each triangle from the wide end toward the point, tucking in the sides slightly as you roll.
- Arrange the filled crescents in a single layer in the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Bake for 20–25 minutes, until the crescents are golden, puffed, and bubbling around the edges.
- If the tops brown too quickly, loosely cover with foil during the last 5 minutes of baking.
- Let the bake rest for 5–10 minutes before serving.
Notes
Avoid overfilling the crescents so they bake neatly. Resting helps the creamy filling set slightly before serving.
Nutrition
Calories: 455kcal
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