Monday, October 27, 2014

Cheesy Chicken Crescent Bake

Today's recipe is all about comfort... 


Crescent rolls stuffed with rotisserie chicken, broccoli and cheddar cheese, baked, then smothered in a cheesy sauce....and baked again. 




Absolutely delicious.   



This recipe was a huge hit and one that will be made again, the whole family loved it.  I'll be using my leftover turkey from Thanksgiving and making this yummy dish...I can't wait! 



Cheesy Chicken Crescent Bake

Adapted from Comfy in the Kitchen
Ingredients
  • 1 rotisserie chicken, meat removed a cut to bite size pieces
  • 8 count of large (extra large size - Big & Flaky) crescent rolls
  • 2 cups shredded cheddar cheese, divided in half
  • 1 bag frozen broccoli steamers, cooked and chopped into bite size pieces
Sauce
  • 1 can cream of chicken soup (10 1/2 ounces)
  • 1 cup milk
  • 1/2 cup sour cream (optional)
  • 1 cup shredded cheddar cheese
salt & pepper to taste

Directions
Preheat oven to 375 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray.

In a large bowl, mix chicken, broccoli and 1 cup cheddar cheese.  Separate crescent rolls - one at a time, place a crescent on flat surface and add a large heaping scoop of chicken mix and roll up, sealing (pinch) any openings.  Repeat with the remaining rolls.  There will be leftover chicken - set aside, it will be added later.  Place rolls in baking dish and bake for 10 minutes.  See photos below.  

While crescents are baking for 10 minutes, in a medium size sauce pan heat soup, milk, sour cream and 1 cup cheddar over medium heat, stirring until cheese has melted.  Keep warm on low.  

After 10 minutes of baking, remove crescents from oven, pour remaining chicken mixture around rolls, cover with sauce and bake an additional 20 minutes.  Remove and serve warm.  Enjoy.  
  • Serve with a side salad.  Also great with wild rice. 
  • Use your leftover Thanksgiving turkey in place of the chicken for a wonderful post Thanksgiving meal...gobble gobble. 



Thanks for stopping by!
Cheers!

38 comments:

Erica said...

This looks delicious! Do you have a guess as to how much chicken you get from one rotisserie chicken?...either in cups or ounces. I have some shredded chicken I made and froze by the cup. It would also be helpful to know an approximate amount for using leftover Thanksgiving turkey...great idea, by the way. :)

Mary N said...

Hi Erica! Here is a great link that Betty Crocker has on Rotisserie Chicken: http://www.bettycrocker.com/how-to/tipslibrary/meat-poultry-fish/all-about-rotisserie-chicken

"The size of rotisserie chickens does vary. An average weight for a rotisserie chicken is about 2 pounds (32 ounces). You will get the following amount of cut-up meat from a 2-pound chicken"

Whole Chicken = 3 Cups
White Meat Only = 2 cups
Dark Meat Only = 1 cup

Hope that helps you out.

Thanks so much for stopping by! Thank you.

William Stoneman said...

Nice!! Will put that in the "rotation".

baandbb said...

This looks and sounds good, I will give it a try...Thanks for posting.

Anonymous said...

looks and sounds yummy will give this a try this weekend

Joann Wyant said...

Hi Mary, just saw the recipe for Cheesy Chicken Crescent Bake. I do have a question, is there something else you could use instead of broccoli or would it be okay to leave out? Not of fan of broccoli. Thanks so much. :)

Mary N said...

Hi Joann! You can absolutely leave it out or you could sub it with cauliflower. Thanks so much for stopping by! Have a great Saturday.

Kathi B said...

this sounds amazing going to try to print and surely make it..

Kim Honeycutt said...

Hi Mari, I found this on Weekend Potluck. This sounds amazing! Pinning it!

Anonymous said...

sorry if silly question but what is a crescent roll please ??? I live in nz but from England :)

Paul Mullane said...

Crescent rolls are a type of puff pastry dough made by the Pillsbury Company

http://www.pillsbury.com/products/crescents

Sue McGee said...

Where do you find Extra Large Crescent Rolls...?? My store only carries one size Pillsbury Crescent Rolls.

Mary N said...

These are the size you want - If using Pillsbury, use GRAND or if using an off-brand, ones that are large or extra large.

http://www.pillsbury.com/products/crescents/grands-big-and-buttery-crescents Or

http://www.pillsbury.com/products/crescents/grands-big-and-flaky-crescents

Mary N said...

Thanks. Paul!

Sue McGee said...

Thanks A Bunch Mary N ... I will search for these & as soon as I find them I am going to make this recipe. It sounds like a real comfort meal to have during our Arctic cold temps this week....Thanks again... ;-)

Sue McGee said...

Mary N....I went looking for the Grands Crescents Big & Flaky today but found none....so I figured I would make my own so I bought 2 regular size Pillsbury Crescent cans. I put 2 crescent shapes together & I had a X Large crescent shape dough....I have them baking in the oven now...so excited....can't wait to see how they turn out & tastes!!

Sue McGee said...

Seeing they were BIG I didn't have any leftover chicken mixture left. I baked them til the crescent were browned & then added the soup mixture & finished baking. They were real good....we loved them. I added seasoning to the chicken mixture, onion powder, garlic, pepper & some dill. It could have used more of the soup mixture because of how big they were with putting 2 together. Will definitely make this again...Thank You ;-)

Mary N said...

Sue, I am so glad you were able to adapt the rolls so you could make the casserole - thrilled you liked it! Thank you so much for sharing with all of us, so sweet of you.

Linda Lalley said...

These look amazing! I have seriously been wanting to try these but my husband thinks the crescent rolls will come out "wet" & soggy". (those were his exact words to me) :) Can anyone comment on texture of rolls after it is baked? Thank you so much!!

Sue McGee said...

Linda Lallery: I didn't add the soup mixture to my rolls. I made them & put them on a cookie sheet sprayed with Pam & baked them until they were nicely browned. I had the soup.milk/cheese mixture hot on the stove in a pot. When the chicken rolls were done, I placed 2 in a large soup bowl & spooned the soup mixture over them. They were not soggy at all serving this way. We all loved them. I reheated in the oven the next day until they were hot & heated the soup mixture up & served the same way & they were still not soggy. Try it. ;-) Read my above comments ...

Anonymous said...

I made these last night and they were very simple and absolutely delicious. They didn't get soggy even after baking them with the cheese sauce. This is a keeper.

Linda Lalley said...

Sue McGee, thank you for taking time to answer my post : ) Your above comments and baking suggestions were very helpful, I will definitely give these a try. Thanks again ; )

Betty said...

While I like broccoli hubby does NOT do broccoli or cauliflower. Wonder what else might work in there??

Wendi Pope said...

Hello Mary :), Do you think I could substitute the rotisserie chicken part by cooking chicken breast?

Chili chicken roll said...

Wow looking so yummy definitely i ill try it now oly....

Anonymous said...

has anyone made these a day in advance and baked off the next day? if so how have they turned out? Thanks

Nicole said...

This was wonderful! The whole family loved it! I cooked chicken breasts in the croc pot (because that's what i had on hand) and added some Zhenders Chicken Seasoning to the sauce (instead of salt). Put them together yesterday and baked today. Will definitely make these again, thanks for sharing!

Anonymous said...

Peas or zucchini or summer squash would work too!

Anonymous said...

This was delicious! I loved it and will definitely make it again. Easy too.

Anonymous said...

Just wondering, do you cooked the broccoli first? Or put it in frozen??

Anonymous said...

My husband pitched one package of regular crescent rolls so I improvised with Bisquick for two of the pouches. I combined the smaller ones like someone mentioned above. We'll see how they turn out. I want dibs on a crescent!

Missy said...

I made today and was delicious. The crescent rolls were a little doughy. I cooked them about 25 minutes trying to get them to cook through before adding sauce.

Danielle said...

You could use corn or chopped green beans as well.

Alice Sconiers said...

Could you please tell me how many cups of chicken? I guess I really know how to take chicken off the bones, because I had about 10 cups and it was way too much chicken, for 8 extra large crescent rolls.

Mary N said...

Hi Alice! Wow, you do know how to get chicken off a bone! You must have a big bird too. I would use 5 cups and save the rest for another meal - maybe make chicken salad. If you want lots of chicken, you can add it around the crescent roll - I always add the extra mixture around the rolls. Hope you love this recipe as much as I do.

Ken said...

I'm going to try this tonight for dinner. As it is early spring, I'm going to sub the broccoli with fresh asparagus that is just starting to show up in stores at a cheap price. I think a few sliced fresh mushrooms may tie it all together as well!

flip said...

Hello, I'm curious, should it be a 10.5oz can of cream of mushroom or a family size 22.6oz?

Mary N said...

Hi Flip - I use a 10 1/2 ounce can of cream of chicken soup - but you could use cream of mushroom if you like.