Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped (rotisserie works great)
- 1 tube refrigerated crescent rolls (8-count)
- 1 can cream of chicken soup (10.5 oz)
- 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
- to taste chopped parsley For a pop of color
Method
Preparation
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.
Filling the Crescents
- Unroll the crescent dough and separate it into triangles. Place a spoonful of cooked chicken and a sprinkle of shredded cheese at the wide end of each triangle. Roll up each crescent, starting at the wide end and rolling toward the point, enclosing the filling. Place them seam side down in the prepared baking dish.
Making the Sauce
- In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour this creamy mixture evenly over the crescent rolls in the baking dish.
Topping and Baking
- Sprinkle the remaining shredded cheese over the top. Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling around the edges. Let it cool for about 5 minutes before serving so the sauce thickens slightly.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 23gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 1gSugar: 2g
Notes
Consider adding diced vegetables for extra flavor, and different types of cheese can be used for a twist. Leftover sauce can be served on the side for added creaminess.
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