Skip to main content

CHEESY CHICKEN CRESCENT ROLL BAKE


I am absolutely obsessed with this super easy and delicious chicken crescent roll bake. It has SO much flavor and is so comforting. This recipe makes a lot of roll ups and fills an entire 9x13 baking dish. We had a lot of left overs. If you'd like to make less you can split this recipe right in half!


INGREDIENTS:

-2 tubes of 8 count regular sized crescent rolls (16 count total)
-4 cups cooked chicken breast (I used rotisserie meat from 2 birds), shredded
-8oz cream cheese, room temperature
-One 8oz bag Kraft shredded jalapeƱo cheese
-2 tsp dried instant minced onion (you can substitute with onion powder)
-1/2 tsp garlic powder
-Salt/Pepper
-2 small can cream of chicken soup
-1 soup can full of milk (use the empty soup can to measure)



INSTRUCTIONS:

1. Preheat oven to 350. Combine shredded chicken, cream cheese, dried onion, garlic powder, salt & pepper (to taste) and about 1 cup of cheese. Mix until smooth.

2. Separate crescent dough (working with one can at a time so the dough does not get too warm) into the precut triangles. Place about 2 large scoops of chicken mixture on the large side of the triangle. Roll up into traditional crescent shape and pinch the sides closed. Place rolls in a 9x13 greased baking dish.


3. Bake for 20-25 minutes. While rolls are baking, mix together cream of chicken soup and milk. Season with salt & pepper to taste. Pull the rolls out & spoon half of the soup/milk mixture over the center of the rolls (see picture below) and sprinkle with more shredded cheese. Bake for another 5-10 minutes.




4. For serving, heat up soup/milk mixture in the microwave for 2-3 minutes until hot. Spoon as much sauce over the top of the rolls as you'd like!






Comments

Popular posts from this blog

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a

CHEESY CHICKEN BROCCOLI RICE BAKE

Ingredients: -3 cups cooked chicken (cubed or rotisserie) -3 cups uncooked instant white rice -1 head broccoli, cut into small florets (or 1 bag frozen) -2 cans condensed cream of chicken soup -1 cup sour cream -1/2 cup whole milk -3 cups sharp cheddar cheese (I used freshly grated but you can use pre-shredded) -1 tbsp garlic powder -1 tbsp onion powder -1 tbsp paprika -salt/pepper Instructions Cook 3 cups instant rice according to package directions. 1:1 ratio, 3 cups water for 3 cups rice. Mix together soup, sour cream, milk, seasonings (adding salt & pepper to taste) and 1 cup of of cheese.  Add cooked chicken, broccoli (no need to cook it even if it is frozen) and rice. Season again with salt & pepper to taste.  Spray a 9x13 baking dish and pour in mixture. Top with remaining cheese (or as much as your heart desires). Bake uncovered for 35 minutes. Broil on high, watching closely so not to burn, for a few minutes until top has a golden bubbly crust.  NOTE: feel free to modi