Cheesy Chicken Crescent Rolls Recipe
Flaky crescent rolls filled with seasoned shredded chicken and mozzarella, then baked in a creamy chicken sauce for a comforting, easy-to-make main dish perfect for busy evenings.
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Servings: 8
Ingredients
- 1 lb boneless skinless chicken cooked and shredded
- 1 cup mozzarella cheese shredded
- 10.5 oz cream of chicken soup
- 10.5 oz milk use the soup can for measurement
- 2 packages refrigerated crescent rolls 8-count packages
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
Instructions
Prepare the Filling:
- In a medium mixing bowl, combine the cooked, shredded chicken with ½ cup of the shredded mozzarella cheese. Add the garlic powder and dried oregano, stirring until the chicken is evenly seasoned.
Fill the Crescent Rolls:
- Unroll the crescent dough and separate into individual triangles. Place approximately ⅓ cup of the chicken mixture onto the wide end of each crescent triangle. Carefully roll the dough from the wide end toward the tip, enclosing the filling.
Arrange in Baking Dish:
- Place the filled crescent rolls seam-side down in a greased 9×13-inch baking dish, spacing them evenly.
Prepare the Sauce:
- In a saucepan over medium heat, combine the remaining ½ cup mozzarella cheese, cream of chicken soup, and milk. Heat gently, stirring until the cheese is melted and the mixture is smooth and warmed through. Do not allow the sauce to boil.
Assemble and Bake:
- Pour the warm sauce evenly over the crescent rolls, ensuring they are fully coated. Bake in a preheated 350°F (175°C) oven for 30–40 minutes, or until the crescent rolls are lightly browned and the sauce is bubbly.
Serve:
- Remove from the oven and allow the dish to rest for several minutes before serving.
Notes
To make this recipe gluten-free, substitute the crescent rolls with a certified gluten-free crescent-style dough or gluten-free pastry alternative. Ensure the cream of chicken soup and all seasonings are labeled gluten-free to avoid cross-contamination.