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 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Unroll crescent dough and separate into triangles. Place chicken and a sprinkle of cheese at the wide end of each triangle. Roll toward the point and place seam-side down in dish.
- Whisk cream of chicken soup, milk, garlic powder, onion powder, and black pepper. Pour evenly over crescents.
- Sprinkle remaining cheese on top. Bake 25–30 minutes until golden brown and sauce is bubbling. Let cool 5 minutes before serving.
Notes
- Serve with a green salad, roasted veggies, or tomato soup for a comforting meal.
- Add hot sauce or sriracha for a spicy kick if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 2
- Sodium: 700
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 20
- Cholesterol: 80