Creamy Crescent Chicken Bake- An easy and delicious weeknight meal the whole family will love!
Creamy Crescent Chicken Bake – My family loves this recipe. You know when everyone asks to put this on the weekly rotation that it has got to be a favorite. I love it because its so simple and easy. I always have extra cooked chicken in my freezer.
When I make a roasted chicken we always have leftovers so I put it in little freezer bags for recipes like this. So I usually have a bunch of little bags of leftover roasted in my freezer at any given time.
I can come in really handy though. Not just for this recipe but for a quick Chicken Ala King or Chicken Pot Pie or anything else that requires chicken. It saves me the time it take to poach chicken breast.
You can also make this lower calorie and lower points if your doing Weight Watchers by using reduced fat crescent rolls and reduced fat cream cheese and shredded cheese. Creamy Crescent Chicken Bake is sure to become a favorite recipe. We cook this and them the last 10-15 minutes will flip the crescents over to keep them from being soggy. You can also try to not add as much of the soup mixture.
Make this delicious Chicken Bake today!
- 1 can of crescent rolls 8 count regular
- 2 cups chopped cooked chicken
- 3 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 can of milk or half and half using soup can
- black pepper to taste
Preheat oven to 350 degrees F.
Prepare soup, using milk instead of water, and set aside.
Mix cream cheese, chicken and cheese in a bowl
Separate crescent rolls. Spoon chicken mixture into each crescent; roll and seal to enclose filling.
Place in a 9×13 baking dish. Pour soup in baking dish allowing just a bit to go over rolls. You can add less soup if you like. sometimes I just spoon a tablespoon or so over the crescent rolls and serve the soup on the side.
Bake uncovered for 35 mins. Flip rolls over after 25 minutes if you are using more soup so you don't get soggy crescent rolls.