CHEESY CHICKEN CRESCENT BAKE
Read great reviews from people who tried this recipe on Pinterest!
Read more great reviews.
Crescent rolls stuffed with rotisserie chicken, broccoli and cheddar cheese, baked, then smothered in a cheesy sauce….and baked again.
Absolutely delicious.
Pinnable Image
Cheesy Chicken Crescent Bake
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 9×13 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 a 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 a 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. This is also great with wild rice.
- Use your leftover Thanksgiving turkey in place of the chicken for a wonderful post Thanksgiving meal.
Thanks for stopping by!
Cheers!
Stacie
I’ve made this several times now and my family loves it. To make it quick and easy though, I just mix everything together and roll the crescents out as one long sheet then cover the soup mixture with it. I then bake it covered with foil for about half an hour then uncover for another 10 minutes or so to brown the top. Oh, I also add dissolved bullion to the soup mixture for added flavor. It helps mask the canned soup flavor. This has become a ‘go-to’ meal. I even made it with pan seared pork chops tonight instead of chicken. (Hey, it’s the other white meat after all.)
Brenda
I made this tonight and for me it was just OK. After reading some of the reviews I baked the crescent rolls for 20 minutes. They weren’t doughy so that was good. I think this would be better with the addition of crumbled bacon, fried onions and some additional spices. But thanks for the recipe.
Tonia
Also I didn’t have cheddar cheese so I used mozzarella
Tonia
I made this tonight and it was delicious! However I made some changes. I didn’t have sour cream so I mixed some light cream with the soup and milk. Also I cooked the chicken in the slow cooker then diced it and added peas and carrots and the soup mixture. Then cooked the rest as the recipe said. Served with a salad and cranberry sauce. VERY GOOD I will definitely make it again
Jeff Brown
I had a different issue. The crescent rolls were all different sizes, and I used the grands XL. Also, the cooking time wasnt enough in my experience. I cooked for 35 to 40 minutes. I also made the cheese sauce separately and poured on as they were served. Delicious!
Megan
Biscuits came out doughy and once the sauce is already on it, there’s really no fixing that. Bake them longer first
Michaelle
I put this together differently to make it easier. I cut the crescent rolls into small chunks and put them in a greased 9×13 dish. Topped them with the chicken, cooked broccoli and one cup of cheese. I made the sauce as directed, then poured that over top. Bake at 350 for 35-40 minutes. Very easy and very good!
Sharon
I made it for supper tonite.Very easy recipe.I really liked it but my husband said it was a little too cheesy for him.He said it wasn't horriable but would eat it but not again anytime real soon.I thought it was really good..
marysweetlittlebluebird
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.
flip
Hello, I'm curious, should it be a 10.5oz can of cream of mushroom or a family size 22.6oz?
Ken
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!
marysweetlittlebluebird
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.
Alice Sconiers
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.
Missy
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.