Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped (rotisserie works great)
- 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 oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Unroll crescent dough and separate into triangles. Place chicken and some cheese on the wide end of each triangle and roll toward the point. Place seam side down in dish.
- Whisk together cream of chicken soup, milk, garlic powder, onion powder, and black pepper. Pour over crescent rolls.
- Sprinkle remaining cheese on top.
- Bake for 25–30 minutes until crescents are golden and sauce is bubbly. Let cool 5 minutes before serving.
Notes
- Serve with a green salad, roasted veggies, or tomato soup for a complete meal.
- Add hot sauce or sriracha for a spicy kick if desired.
- This dish is hearty enough to stand alone.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American