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A close-up of a golden brown Cheesy Chicken Crescent Bake, showcasing its flaky crust and creamy, cheesy filling.

ULTIMATE CHEESY CHICKEN CRESCENT BAKE

This Cheesy Chicken Crescent Bake is a foolproof weeknight meal that's easy to prepare and delivers delicious results every time. Cooked chicken is combined with a creamy, cheesy filling, then baked inside a flaky crescent roll crust for a comforting and satisfying dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • 2 tablespoons melted butter
  • 1/4 cup chopped green onions optional

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Oven
  • Mixing spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine the cooked chicken, softened cream cheese, sour cream, milk, garlic powder, onion powder, and black pepper.
  3. Mix well until fully combined.
  4. Stir in 3/4 cup of the shredded cheddar cheese. Reserve the remaining 1/4 cup for topping.
  5. Unroll one can of crescent roll dough and arrange the triangles in the bottom of a 9x13 inch baking dish. Pinch the seams together to create a solid crust.
  6. Spread the chicken mixture evenly over the crescent roll crust.
  7. Unroll the second can of crescent roll dough and arrange the triangles over the chicken filling. Again, pinch the seams together to create a solid top crust.
  8. Brush the melted butter over the top of the crescent roll crust.
  9. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
  10. Bake for 20-25 minutes, or until the crescent roll crust is golden brown and the filling is heated through.
  11. Let the bake rest for 5-10 minutes before cutting and serving.
  12. Sprinkle with chopped green onions before serving, if desired.

Notes

Pre-baking the bottom crust for 5-7 minutes can prevent a soggy bottom. Add 1/4 cup of milk to the chicken filling to keep it moist. Divide the cheese, using most in the filling and some for topping. Brush the top crust with melted butter for better browning. Store leftovers in the refrigerator for up to 3 days.