Description
This Cheesy Chicken Crescent Roll Bake is a comforting and easy-to-make dish featuring shredded chicken and mozzarella wrapped in flaky crescent rolls, all smothered in a creamy garlic and oregano sauce. Perfect for a family-friendly dinner or potluck, this recipe combines rich flavors and gooey cheese for a satisfying meal.
Ingredients
Scale
Chicken Mixture
- 1 lb boneless skinless cooked shredded chicken
- 1/2 cup shredded mozzarella cheese
- 2 teaspoon garlic powder
- 2 teaspoon oregano
Crescent Rolls
- 2 packages crescent rolls (8 count packages)
Sauce
- 1/2 cup shredded mozzarella cheese
- 10.5 oz cream of chicken soup
- 10.5 oz milk (use the soup can for measuring)
Instructions
- Prepare Chicken Mixture: In a bowl, combine the cooked shredded chicken with 1/2 cup of shredded mozzarella cheese. Sprinkle garlic powder and oregano over the mixture and stir well to coat the chicken evenly with the seasonings.
- Stuff Crescent Rolls: Unroll each crescent roll triangle. Place about 1/3 cup of the chicken mixture near the wide end of the crescent. Carefully roll up the crescent roll, enclosing the filling inside. Repeat this process for all crescent roll triangles.
- Arrange and Prepare Sauce: Place the stuffed crescent rolls seam-side down in a 9x13 inch baking pan. In a saucepan over medium heat, combine the remaining 1/2 cup shredded mozzarella cheese, cream of chicken soup, and milk. Stir constantly until the cheese melts and the mixture is warm and smooth.
- Coat and Bake: Pour the warm creamy sauce evenly over the stuffed crescent rolls, covering them completely. Preheat your oven to 350 degrees Fahrenheit and bake the pan for 40 minutes until the crescent rolls are golden brown and the sauce is bubbly.
- Serve: Once baked, remove from the oven and let it cool for a few minutes. Serve warm and enjoy the gooey, cheesy chicken crescent rolls.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of celery soup if preferred.
- For extra flavor, add a pinch of black pepper or red pepper flakes to the chicken mixture.
- Make sure the chicken is fully cooked before shredding; rotisserie chicken works great for this recipe.
- If you want a crispier top, you can broil for 2-3 minutes at the end of baking, watching carefully.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
