Cheesy Chicken Crescent Bake is an easy chicken recipe, perfect for weeknight dinners. It’s SO good and guaranteed to be a family favorite!
Ok, get ready to throw back to 1987-ish. Yep, I’m talking a full-on chicken casserole, complete with cream of chicken soup and crescent rolls. It’s happening and it’s DELICIOUS.
This is one of my family’s most favorite chicken recipes. Mainly, my kids favorite. I am telling you they love this simple cozy dish, that is straight from my mom’s recipe box…which is most likely straight from a church cookbook, or a magazine recipe card.
I know some of you are probably not on-board with condensed soup, but I fully am in this case. I mean, it’s not an ingredient I use very often, but I will tell you, for certain recipes, there is just no substitute…especially if it’s nostalgic, like this one.
These cheesy chicken pockets can be filled with lots of things…feel free to adapt this one how you would like! Sub out the chicken for ham and Swiss cheese….BOOM, Cordon Blue pockets. Add some bacon and ranch seasoning and make them “crack” chicken pockets. Add some broccoli, and make them cheesy chicken and broccoli pockets.
I could keep going…
But let’s focus on this base chicken recipe and then you take it from there!
You could use Rotisserie chicken for this to add another shortcut, or just cube up some cooked chicken breasts. I’ve done it both ways.
Mix that with some softened cream cheese, butter, grated cheese and seasonings…
Roll out small portions of the chicken into crescent rolls…
And place them all seam side down in a 9×13.
Then make your quick sauce to pour on top…
Add a little more cheese and bake!
So, so good. This Cheesy Chicken Crescent Bake is definitely a kid-friendly meal!
Serve this Cheesy Chicken Crescent Bake with some veggies on the side and you’ve got dinner!
Enjoy!
PrintCheesy Chicken Crescent Bake
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Prep Time: 20 minutes -
Cook Time: 30 minutes
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Total Time: 50 minutes
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Yield: serves 6 1x
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Category: Chicken
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Method: Baking
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Cuisine: Dinner
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PinDescription:
This is a classic family recipe. My mom used to make this and my kids love it. You can switch up the filling ingredients and make it your own!
Ingredients:
Filling
- 5 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1/2 teaspoon garlic powder
- 3/4 teaspoon seasoned salt
- 3 cups cooked, cubed chicken (or Rotisserie)
- 3/4 cup grated cheddar cheese
- 2 tablespoons heavy cream
2 (8- ounce/8 count) cans crescent rolls
Sauce
- 1 (10.75 ounce) can cream of chicken soup
- 3/4 cup grated cheddar cheese
- 1/2 cup heavy cream
- 1/2 teaspoon seasoned salt
1 cup grated cheddar cheese
Instructions
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
- Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and 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, 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 1 cup grated cheese.
- Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
- Serve immediately.
Notes:
I recommend grating your cheese, rather than buying pre-grated, as it will produce a creamier result.
Store refrigerated for up to 3 days.
Nutrition Information:
Keywords: chicken recipe, chicken, crescent rolls, cheese, dinner recipe
Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Has anyone used velveta cheese?
I think my family is the pickiest eaters. They enjoyed this and even ate leftovers. I’ll be making this again.
★★★★★
I made this tonight and was very excited about it. I cooked 5 minutes longer and the rolls were still very doughy so I put in for another 10 minutes. The corners were over done but the inside was still doughy. I followed everything to the “t”. Unfortunately I won’t be making this again. The flavor was wonderful so it is a shame.
I had the same issue so i cooked the rolled up chicken first for 25 minutes then added the sauce and put it in for another 10
Came out great
I am allergic to cream cheese. Any suggestions?
You could use cottage cheese or ricotta 🙂
Do you think canned biscuits would work for this opposed to the crescent rolls?
Thanks!
I do think that would work!
Your recipe says it is gluten free. How can it be if you are using a can of crescent rolls?
Hi! Where does it say it’s gluten free? It absolutely isn’t, and I haven’t ever stated that it is…just wondering where you saw that?
Great recipe!!! My family LOVES this dish. I baked 5 minutes longer, otherwise followed the recipe. Thank you. A dish often requested and loved by all.
★★★★★
So glad your family enjoys this! It’s a favorite at my house too!
Great dish!!! My family LOVES it and a constant request. I cooked my dish 5 more minutes than the recipe. Otherwise, really simple recipe.
★★★★★
I agree with the baking longer than 30 mins. This was a great comfort food dish and I will definitely be making it again!
★★★★★
Made this for dinner tonight! It was DELICIOUS!
★★★★★
It’s one of our favorite dinners!
This was delicious!
I read the comments about the crescent rolls not seeming cooked through, so I cooked them WITHOUT the sauce first for about 25 min. I then added the sauce and cooked an additional 10 (and put under the broiler for about a min to make the cheese bubble). It came out great!! Enjoying it right now.
★★★★★
This looked so good but mine did not turn out anything like yours. I ran out of crescent roll dough well before the filling was used up and had to use a sheet of puff pastry in addition. Then, after 30 minutes of cooking the top looked perfectly done, bubbly and starting to brown, but the dough was still completely raw as if it hadn’t even been cooked. Unfortunately I won’t be holding onto this recipe as it just didn’t seem so easy for me.
I tried this dish tonight. I followed it to a “t”. However I let it cook 2 min. longer than the 30 mins. because it didn’t look done. Took it out and served it, a doughy mess. I’m cooking it some more right now, but it’s a little frustrating. My boyfriend is such a picky eater as it is. I know all ovens are different, but I’m cooking another 15 mins. possibly….That’s a big difference. The flavor is good, as I couldn’t resist trying the filling but if they don’t turn out after 15 more mins…I’ll be very disappointed.
★★
Certainly all ovens vary slightly in temperature and baking times, so hopefully adding a bit more time will do the trick. The should be no reason the crescent rolls don’t cook!
I have found when I make recipes similar to this using canned crescent rolls, the non-name brand rolls don’t cook up as well when stuffed with something. Maybe this will help.
Made this yesterday, turned out pretty yummy but whenever crescent rolls are involved it’s usually delish. Good job on another yummy one!
★★★★
can I add fresh garlic instead of garlic powder. our family eat a lot of garlic and I would like to use fresh