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Cheesy Crescent Chicken Bake with Creamy Garlic Sauce

Today’s recipe is all about comfort: Cheesy Chicken Crescent Bake.

CHEESY CHICKEN CRESCENT BAKE

Flaky crescent rolls filled with chicken, broccoli and cheddar, baked and then covered in a creamy cheesy sauce and baked again. A warm, satisfying comfort dish the whole family will love.

This is a photo of a Cheesy Chicken Crescent Roll served in a white bowl.

Crescent rolls stuffed with rotisserie chicken, broccoli and cheddar cheese, baked, then smothered in a creamy cheese sauce and baked again for a golden finish.

This is a seven photo collage showing the Cheesy Chicken Crescent Rolls being made.

Comfort food at its best — melty, savory, and satisfying.

This is a photo of a Cheesy Chicken Crescent Roll after baking in a clear casserole dish.

This recipe was a huge hit with my family. Leftover turkey works beautifully in place of chicken for a great post-holiday meal.

This is a photo of a Cheesy Chicken Crescent Roll served in a white bowl with the crescent roll cut in half, showing the inside.

Pinnable Image

A collage showing the baked crescent rolls in a dish and a served roll in a bowl.

Cheesy Chicken Crescent Bake

Adapted from Comfy in the Kitchen

Ingredients

  • 1 rotisserie chicken, meat removed and cut into bite-size pieces
  • 8 large crescent rolls (extra large, Big & Flaky)
  • 2 cups shredded cheddar cheese, divided
  • 1 bag frozen broccoli steamers, cooked and chopped into bite-size pieces

Sauce

  • 1 can cream of chicken soup (10½ ounces)
  • 1 cup milk
  • ½ cup sour cream (optional)
  • 1 cup shredded cheddar cheese

Salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C). Spray a 9×13 baking dish with nonstick cooking spray.

In a large bowl, combine the chicken, broccoli and 1 cup of the shredded cheddar cheese. Separate the crescent rolls. On a flat surface, place one crescent, add a large heaping scoop of the chicken mixture, then roll up, pinching edges to seal. Repeat with the remaining crescents. You will likely have leftover chicken mixture—set it aside to add later. Place the filled rolls in the prepared baking dish and bake for 10 minutes.

While the crescents bake, prepare the sauce: in a medium saucepan over medium heat, whisk together the cream of chicken soup, milk, sour cream (if using) and the remaining 1 cup shredded cheddar cheese. Stir until the cheese melts and the sauce is smooth. Keep the sauce warm over low heat.

After the initial 10 minutes, remove the crescents from the oven. Scatter the reserved chicken mixture around the rolls, pour the warm cheese sauce over everything, and return the dish to the oven. Bake an additional 20 minutes, or until the sauce is bubbly and the crescents are golden. Remove from the oven and serve warm.

  • Serve with a crisp side salad or wild rice for a complete meal.
  • Swap in leftover Thanksgiving turkey for a delicious post-holiday dinner.
Ingredients for the crescent rolls laid out on a counter.
A collage showing the crescent rolls being prepared.

Thanks for stopping by! Cheers!