Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup mozzarella cheese (optional for extra gooeyness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
Instructions
- Preheat & Prep:
Preheat oven to 375°F (190°C). Grease a baking dish lightly with butter or cooking spray. - Make the Creamy Chicken Filling:
In a bowl, mix shredded chicken, cream cheese, sour cream, cheddar cheese, garlic powder, onion powder, parsley, salt, and pepper. Stir until creamy and well combined. - Assemble the Crescents:
Unroll the crescent dough and separate into triangles. Place a spoonful of the chicken mixture on the wide end of each triangle and roll up, tucking the sides if needed. - Prepare the Sauce:
In another bowl, combine cream of chicken soup and milk. Whisk until smooth. Pour half of this sauce into the baking dish. - Bake to Perfection:
Place the rolled crescents seam side down in the dish on top of the sauce. Pour the remaining sauce over the top and sprinkle with mozzarella cheese. - Bake:
Bake for 25-30 minutes, or until the crescents are golden brown and the sauce is bubbly. - Serve:
Let cool slightly before serving. Pair with a fresh salad or steamed veggies for a complete meal!
Would you like me to add a variation or maybe a crunchy topping idea — like buttery Ritz crackers or crispy fried onions? 😋