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!
Cheesy Chicken Crescent Bake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: serves 6
- Category: Chicken
- Method: Baking
- Cuisine: Dinner
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!
- 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
- 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
- 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.
I recommend grating your cheese, rather than buying pre-grated, as it will produce a creamier result.
Store refrigerated for up to 3 days.
- Serving Size: 2 rolls
- Calories: 368
- Sugar: 2.3 g
- Sodium: 797.3 mg
- Fat: 32.4 g
- Carbohydrates: 7.9 g
- Protein: 12.1 g
- Cholesterol: 94.1 mg
Keywords: chicken recipe, chicken, crescent rolls, cheese, dinner recipe
31 comments on “Chicken Crescent Bake”
My family loved this dish!!! It was easy to make and we really enjoyed. My oldest came back for seconds! It was so good he was eating with his eyes, until his stomach said THAT’S ENOUGH! This was definitely a winner!
I was nervous when I first read the recipe, wondering about the raw dough with the soup on top. However, I read the comments and saw the suggestion of prebaking, so I did that. It turned out delicious!! The filling was good for the 16 rolls of crescent rolls, but I couldn’t fit 16 into my 9×13 pan. Haha! I also added dried parsley and oregano to the filling mixture just for additional flavor.
I will kinda flatten out my crescent rolls and maybe that is why the filling was a good amount and made it so I could only fit 12 into the pan. The soup mix that you put on top is a glorious idea! We feel we could use that recipe to put onto baked potatoes. We may keep that around in the refrigerator to use for dipping.
Overall, great recipe. I will continue to make it again and again.
Reading some of the comments, People are so very critical and easily disappointed. This was a wonderful, easy recipe. My entire family loves it. If it isn’t cooked through just bake it longer. If you have more filling clearly you can’t switch to puff pastry. They cook differently. Follows the directions, cook longer if needed. This is a family favorite!