Cheesy Chicken Crescent Bake
This Cheesy Chicken Crescent Bake is the ultimate comfort food that combines creamy, cheesy filling with juicy, tender chicken, all wrapped up in a flaky crescent roll. It's an easy and delicious dinner that is perfect for any night of the week.
Ingredients
Filling:
- 140 grams 5 oz cream cheese, room temperature
- 56.5 grams 1/4 cup butter, room temperature
- 1/2 teaspoon garlic powder
- 3/4 teaspoon seasoned salt
- 420 grams 3 cups cooked, cubed chicken (or Rotisserie)
- 85 grams 3/4 cup grated cheddar cheese
- 30 ml 2 tablespoons heavy cream
- 2 203-gram/8-count cans crescent rolls
Sauce:
- 1 305-gram/10.75-ounce can cream of chicken soup
- 85 grams 3/4 cup grated cheddar cheese
- 120 ml 1/2 cup heavy cream
- 1/2 teaspoon seasoned salt
- 113 grams 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 175°C (350°F). Coat a 9x13 inch baking dish with nonstick spray. Set aside.
- In a large bowl, combine the cream cheese, butter, garlic powder, and seasoned salt, stirring until smooth.
- Add in the chicken and 85 grams (3/4 cup) grated cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
- Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed, sealing in the chicken mixture. Place seam side down in the prepared baking dish.
- To prepare the sauce, combine the cream of chicken soup, 85 grams (3/4 cup) grated cheddar cheese, heavy cream, and seasoned salt in a medium saucepan. Heat over medium heat, stirring frequently until warm and smooth.
- Pour the sauce evenly over the crescent rolls. Top with the remaining 113 grams (1 cup) grated cheese.
- Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
- Serve immediately.
