Cheesy Chicken Crescent Bake


  1. 5 ounces cream cheese, room temperature
  2. 1/4 cup butter, room temperature
  3. 1/2 teaspoon garlic powder
  4. 3/4 teaspoon seasoned salt
  5. 3 cups cooked, cubed chicken (or Rotisserie)
  6. 3/4 cup grated cheddar cheese
  7. 2 tablespoons heavy cream
  8. 2 (8- ounce/8 count) cans crescent rolls

  1. 1 (10.75 ounce) can cream of chicken soup
  2. 3/4 cup grated cheddar cheese
  3. 1/2 cup heavy cream
  4. 1/2 teaspoon seasoned salt

1 cup grated cheddar cheese

  1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
  6. Serve immediately.

  1. I recommend grating your cheese, rather than buying pre-grated, as it will produce a creamier result.
  1. Store refrigerated for up to 3 days.


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