Description
A comforting dish with crispy crescent dough, savory chicken, and creamy, cheesy sauce perfect for busy weeknights or family brunch.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 tube refrigerated crescent rolls (8-count)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional garnish: chopped parsley
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Unroll the crescent dough, separate the triangles, and fill with chicken and cheese, rolling them up and placing seam side down in the baking dish.
- In a bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper, then pour over the crescent rolls.
- Sprinkle the remaining cheddar cheese on top.
- Bake for 25 to 30 minutes until golden brown and bubbling, then let cool for 5 minutes before serving.
Notes
Serve with a crisp garden salad or steamed vegetables. You can store leftovers in an airtight container for up to 3 days.