Cheesy Chicken Crescent Bake

This is a one-dish casserole of shredded chicken in a creamy cheddar filling, laid over refrigerated crescent roll dough with the edges folded up to form a crust. The filling is cream of chicken soup, sour cream and cheddar, seasoned with garlic powder and onion powder. You mix, layer and bake it all in one 9×13-inch dish. It makes 6 servings and takes 45 minutes, 15 of them prep.

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Because the chicken is already cooked, the oven does the only real cooking. The crescent dough bakes to a golden crust while the filling bubbles.

What You Need

• Cooked chicken (2 cups, shredded): the protein. A rotisserie chicken saves time. Pull the meat off the bones and shred it with two forks. Leftover chicken works too.
• Cream of chicken soup (1 cup) and sour cream (1/2 cup): they make the filling creamy.
• Cheddar (1 cup, shredded): melts into the filling.
• Seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Refrigerated crescent roll dough (1 can, 8 ounces): the flaky crust.
• Green onions (1/4 cup, chopped): optional, as a fresh garnish.

Assembling the Bake

Heat the oven to 375°F (190°C). Mix the chicken, soup, cheddar, sour cream and seasonings in a large bowl until well combined.

Unroll the crescent dough and separate it into triangles. Lay the triangles in a greased 9×13-inch baking dish, overlapping them slightly to cover the bottom. Spoon the chicken mixture evenly over the dough, then fold the edges of the dough over the filling to make a crust.

Bake for 25 to 30 minutes, until the crescent rolls are golden brown and the filling is bubbly. Sprinkle the green onions on top before serving if you are using them. Any similar-sized oven-safe dish will do if you have no 9×13.

Variations

• Spicy: add 1/2 cup of diced jalapeños to the chicken mixture, or a pinch of cayenne.
• Cheese: mozzarella or pepper jack can replace the cheddar.
• Vegetables: finely chopped spinach or bell peppers mixed into the filling add color and texture.
• Vegetarian: use sautéed mushrooms and fresh spinach in place of the chicken.
• Dairy-free: swap the soup for a dairy-free alternative such as coconut cream or a homemade cashew cream, and use a dairy-free cheese that melts well.
• Different crust: a low-carb tortilla or an almond flour dough can stand in for the crescent dough.

Serving

A side salad of mixed greens, cherry tomatoes and cucumbers with a simple olive oil dressing offsets the creamy casserole. Lightly steamed broccoli or cauliflower seasoned with salt and pepper is another good side. Sparkling water with lemon or lime works for a drink.

Nutrition per Serving

One serving has about 320 calories, 18 grams of fat (10 grams saturated), 12 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 24 grams of protein and 600 milligrams of sodium.

FAQ

Can I use leftover chicken?

Yes. Shred it and mix it into the filling as directed.

How can it be made dairy-free?

Replace the cream of chicken soup with a dairy-free alternative such as coconut cream or homemade cashew cream, and use a dairy-free cheese that melts well.

What can replace the crescent dough?

A low-carb tortilla or a homemade almond flour dough. A crust of cauliflower rice mixed with cheese and eggs is another option.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us