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| Chicken Crescent Bake |
This chicken crescent casserole is a real family pleaser–and uses leftover chicken!
Another great recipe idea from my friend Maria from Maria’s Mixing Bowl.
I’ve tailored it slightly to my taste by using a different cheese and adding some additional flavorings to the filling, but I knew the minute I saw her version, I had to add it to my dinner rotation. Maria says her husband really devours this when she makes it and since she always has leftover rotisserie chicken, she makes it often.
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| Use your leftover chicken |
I just made a roast chicken for my visiting sister and had plenty of breast meat left over, so I used that. I also used the cream of chicken soup, but I do think it would taste wonderful with a cream of mushroom substitution too, so that’s why I leave the choice up to you.
This is simple and very tasty. I served this with a green salad side and found that 2 of the chicken-filled crescents was enough to satisfy, but if you have big eaters, then this would serve only 2.
Watch The Video
Chicken Crescent Bake
Ingredients
- 1 tube 8 count regular-sized crescent rolls
- 2 cups shredded cooked chicken
- 4 oz softened cream cheese
- 1 tsp instant minced onion
- 1/4 tsp garlic powder
- 1/2 tsp salt
- pinch of pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan or Romano cheese
SAUCE
- 1 10.75 oz can cream of chicken soup*
- 1 can soup can of milk use the empty soup can
Instructions
- *Cream of Mushroom may be substituted
- Preheat oven to 350 degrees F.
- Lightly spray a 11×7-inch rectangular baker.
- In a medium bowl, mix together the chicken, cream cheese, instant minced onion, garlic powder, salt, pepper and mozzarella. Set aside.
- In another bowl, mix the soup with the milk, stirring the milk in gradually so it’s smooth.
- Separate the crescent dough into the 8 triangles. Place about 1/4 cup of the chicken mixture on the wide base of the crescent “triangle.” Roll up and seal completely–you roll these like you are making rolls, but also pinch the sides together so the filling is completely enclosed by the crescent dough.
- Place chicken-filled crescents in the pan making 2 rows with 4 crescents in each row–leave space on all sides for the sauce.
- Pour sauce around the crescents, avoiding covering the dough with the sauce or they will not brown and will be soggy!
- Sprinkle crescent tops with the grated Parmesan or Romano cheese.
- Bake for 30-35 minutes or until tops are nicely browned.
Nutrition
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| Chicken Crescent Bake |
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Carol Lett says
I'm making this tonite as I have all ingredients. But will use creaM of celery soup as we prefer that to the mushroom.
Judith Hanneman says
That sounds good! Next time I will either use that or the cream of mushroom.
Kelli Davidson says
This looks so good – I have shared it to my community page over at Kelli's Kitchen because they will love it and I wanted to bookmark it – we buy rotisserie chickens every weekend so I am always looking for rotisserie chicken meals. As are my friends and followers!
Kimberly says
I bet this would be great if you added some green chilies in with the chicken mixture. I use cream of chicken and mushroom soup. So many ways you can go with this. I cannot wait to try it this weekend!
Judith Hanneman says
This is such a great dish because you can change the flavors with different additions! Love the idea of green chilis and jalapeno would be good in this too!
Chanda Crowder says
Please give the brand and a description of the instant onions. Thanks for this I do need fresh ideas for left over rotisserie chicken.
Judith Hanneman says
No particular brand. Just the dehydrated ones you can buy in the dollar store!
Susie Overholser says
I make a recipe similar to yours. For added yummiest I use garlic butter croissants. I’ll have to try yours 🙂
Judith Hanneman says
I’ll have to look for the garlic croissants–they would be delish with this! This recipe is actually a hack of my friend Maria’s recipe LOL
Wayne Lachine says
Chicken Bake with Crescent Rolls —- Recipe
The recipe did not say what type of ( sauce ) is.
E-mail me please
Judith Hanneman says
It’s the soup mixture Wayne.
Heidi says
do you have to use the cream cheese or can it be left out?? Is there something else that can be used if that item is needed?
Judith Hanneman says
Hi Heidi–you need something that will bind the filling. Provided you are not lactose intolerant, you could use plain Greek yogurt. Even an undiluted cream soup would work here.
Mary carr says
Dizzylou33@gmail.com. recipes sound great