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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.
|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.
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Chicken Crescent Bake
- 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
- 1 10.75 oz can cream of chicken soup*
- 1 can soup can of milk use the empty soup can
- *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.
|Chicken Crescent Bake|
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