Cheesy Chicken Crescent Bake

Spread the love

Introduction

I found this Cheesy Chicken Crescent Bake on one of those rainy afternoons when I needed comfort food fast. I remember pulling a spicy rotisserie chicken from the fridge, the steam still warm, and thinking about how to turn it into something the whole family would crowd around. The first bite was warm, cheesy, and a tiny bit nostalgic it tasted like Sunday suppers and quick weekday hugs at the same time.

The buttery, flaky crescent dough crisped around a creamy, cheesy filling while the aroma of melted cheddar and sautéed onion filled the kitchen. This recipe has become our go-to because it is forgiving, fast, and reliably loved by kids and adults alike. I often tweak it depending on what I have on hand, but the soul of the dish tender chicken, creamy filling, and golden crescent crust always stays the same. You might also enjoy a lighter riff like this related recipe: cheesy chicken cauliflower bake.

What Makes This Recipe Special

This Cheesy Chicken Crescent Bake is a rescue recipe for busy evenings and a crowd-pleaser at potlucks. It combines pantry-friendly staples into a rich, satisfying casserole that cooks in under an hour. The highlights:

Fast to assemble and bakes quickly.
Uses leftover or rotisserie chicken to save time.
Comforting, cheesy flavor that appeals to picky eaters.
Easily adaptable for dietary needs (see variations below).

If you want an easy, satisfying dish you can prep in advance and still serve piping hot and impressive, this is a must-try.

Ingredients You’ll Need

For the Filling

3 cups cooked chicken, shredded or diced (about 1 pound) rotisserie chicken works great
4 oz (113 g) cream cheese, softened
1 (10.5 oz / 298 g) can cream of chicken soup
1 cup sour cream (or Greek yogurt for a tangier, lighter option)
1 cup shredded sharp cheddar cheese, divided
1/2 cup diced yellow onion (about 1 small onion)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika (optional, for warmth)

For Assembling

2 (8-count) cans refrigerated crescent roll dough (use two cans to create top and bottom layers)
2 tablespoons unsalted butter, melted
1 egg, lightly beaten (optional, for egg wash)
1/2 cup shredded mozzarella or extra cheddar for topping

Notes

Use high-quality cheese for the best flavor; freshly shredded melts better than pre-shredded.
For gluten-free, use a gluten-free crescent dough or a pre-baked gluten-free crust.
If you prefer less tang, swap sour cream for extra cream cheese or plain yogurt.

How to make Cheesy Chicken Crescent Bake

Step 1: Preheat and prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Sauté aromatics

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the diced onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Step 3: Make the filling

In a bowl, beat the softened cream cheese until smooth. Stir in the cream of chicken soup, sour cream, cooked onion and garlic, 1 cup shredded cheddar, chopped parsley, salt, pepper, and smoked paprika. Fold in the 3 cups shredded chicken until evenly combined. The filling should be thick and creamy, not runny.

Step 4: Prepare the crescent base

Unroll one can of crescent dough and press seams together to form one sheet. Fit it into the prepared baking dish, pressing the dough into the corners and up the sides slightly to create a crust.

Step 5: Assemble

Spread the chicken and cheese filling evenly over the crescent base. Sprinkle 1/2 cup additional cheddar or mozzarella across the top for extra cheesiness.

Step 6: Top with second crescent layer

Unroll the second can of crescent dough, press seams to form a sheet, and lay it over the filling. Pinch the edges to seal. Brush the top lightly with the beaten egg or melted butter and sprinkle the remaining cheese on top.

Step 7: Bake

Bake in the preheated oven for 20–25 minutes, until the crust is golden brown and cheese is bubbling. Visual cues: the top should be deep golden, edges flaky, and the filling should bubble at the seams.

Step 8: Rest and serve

Let the bake rest 10 minutes before slicing so the filling sets and is easier to serve.

Tips & Recipe Variations

Use room-temperature cream cheese for a smooth filling; cold cream cheese can make lumps.
If your crescent dough comes in triangle shapes, press seams well to avoid leaks.
For a crispier top, brush with melted butter rather than egg wash.
To make it lighter: substitute Greek yogurt for sour cream and use low-fat cream cheese.
For a vegetarian version: replace chicken with a mix of roasted cauliflower and mushrooms and swap cream of chicken soup for cream of mushroom or a homemade vegetable cream sauce.
To make it gluten-free: use gluten-free crescent dough or a gluten-free puff pastry alternative.
Make ahead: Assemble the dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if coming straight from the fridge.
Freezing: Bake, cool, then freeze slices in airtight containers for up to 3 months. Reheat in a 350°F oven until warmed through.
Reheating: Microwave individual portions or reheat in a 350°F oven for 12–15 minutes until hot and bubbly.

Serving Suggestions

Serve slices with a crisp green salad (arugula or mixed greens) dressed in lemon vinaigrette to cut through the richness.
Steamed green beans, roasted broccoli, or a light coleslaw are excellent sides.
For beverages, try iced tea, a light white wine, or sparkling water with lemon.
Presentation tip: garnish with extra chopped parsley or sliced green onions for color and freshness.
Approximate serving size: makes 8 generous slices. Estimated calories per serving: about 450–550 kcal depending on cheese and crust choices.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding about 5–10 minutes to the bake time.

Q: Can I freeze the assembled dish before baking?
A: You can freeze the fully assembled (unbaked) dish in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and bake as directed, adding extra baking time as needed.

Q: What can I use instead of crescent dough?
A: Use puff pastry, biscuit dough, or a pre-baked pie crust. For gluten-free, use certified gluten-free pastry.

Q: How do I prevent the filling from becoming watery?
A: Use good-quality cream cheese and drain any excess liquid from cooked vegetables. Let the filling cool slightly before assembling if ingredients are very hot.

Q: Can I make this vegetarian or dairy-free?
A: For vegetarian, substitute chicken with roasted vegetables and use cream of mushroom soup. For dairy-free, use dairy-free cream cheese, sour cream alternatives, and dairy-free shredded cheese, and choose a dairy-free crescent dough if available.

Review

“This Cheesy Chicken Crescent Bake is pure comfort in every bite. The crust is flaky, the filling is creamy and full of flavor, and it disappears fast at family dinners. Simple to make and always a hit.” – Emily R., home cook

Conclusion

I hope this Cheesy Chicken Crescent Bake finds a spot in your weeknight rotation it’s one of those reliable, comforting dishes that brings people together with minimal fuss. If you want to compare variations or try a similar crowd-pleasing recipe, check out this version of Cheesy Chicken Crescent Bake for additional tips and photos: Cheesy Chicken Crescent Bake.

Enjoy baking, and please come back to share how yours turned out I love hearing what tweaks readers make to personalize the dish.

Author
Recent Posts

Riley Summers

Cheesy Chicken Crescent Bake

Introduction

What Makes This Recipe Special