Recipe Background
If there was ever a comfort food that would warm your spirit and fill you up, it would be this Crescent & Chicken Bake. Just imagine it: each buttery, flaky roll is filled up with a creamy chicken filling and then slathered with an even more heartwarming and rich cheese sauce. And then, it sprinkles on more cheese, because can there even be true joy without cheese? Probably not! Crescent & Chicken Bake is pure contentment on a plate, letting just sink into the warm flavors and feel at peace with all your troubles.
If there was ever a comfort food that would warm your spirit and fill you up, it would be this Crescent & Chicken Bake. Just imagine it: each buttery, flaky roll is filled up with a creamy chicken filling and then slathered with an even more heartwarming and rich cheese sauce. And then, it sprinkles on more cheese, because can there even be true joy without cheese? Probably not! Crescent & Chicken Bake is pure contentment on a plate, letting just sink into the warm flavors and feel at peace with all your troubles.
Ingredients
For the filling:
- 5 ounces cream cheese at room temperature
- 1/4 cup butter at room temperature
- 1/2 teaspoon garlic powder
- 3/4 teaspoon seasoned salt
- 3 cups chicken cooked and cubed
- 3/4 cup cheddar cheese grated
- 2 tablespoons heavy cream
- 2 (8-ounce) cans crescent rolls
For the sauce:
- 1 (10.75-ounce) can cream of chicken soup
- 1 3/4 cups cheddar cheese grated, divided
- 1/2 cup heavy cream
- 1/2 teaspoon seasoned salt
- parsley to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick spray.
- In a large bowl, combine the cream cheese, the butter, the garlic powder, and 3/4 teaspoon of the seasoned salt and stir until smooth.
- Add the chicken and 3/4 cup of the cheddar and mix until incorporated.
- Add 2 tablespoons of the heavy cream and stir until combined.
- Open the crescent roll cans and unwrap the rolls.
- Separate the perforated rolls.
- Place about 2 tablespoons of the filling mixture onto the larger end of each crescent roll.
- Roll up and pinch the dough closed, sealing the chicken mixture inside.
- Place the stuffed crescent rolls seam-side down in the prepared baking dish.
- Combine the cream of chicken soup, 3/4 cup of the cheddar cheese, the remaining heavy cream, and the remaining seasoned salt in a medium saucepan.
- Place the saucepan over medium heat and cook, stirring frequently, until warm and smooth.
- Pour the sauce evenly over the crescent rolls.
- Top the rolls with the remaining grated cheese.
- Bake until the rolls are baked through and the mixture is bubbly, about 45 minutes.
- Serve immediately, garnished with the parsley.
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