Cheesy Chicken Crescent Bake

5 from 1 vote

Tender chicken and melted cheddar wrapped in flaky crescent dough for a quick 30-minute dinner. The cream cheese filling stays rich and savory without making the pastry soggy.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 rolls

Course: dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups cooked chicken, shredded Rotisserie works best
4 oz cream cheese, softened Binds the filling
1 cup cheddar cheese, shredded Sharp adds flavor
2 tablespoons green onions, chopped Adds freshness
¼ teaspoon garlic powder For savory depth
1 can (8 oz) refrigerated crescent rolls Keep cold until use
2 tablespoons butter, melted Helps browning

Equipment

1 Baking sheet For baking
1 Mixing Bowl For filling
1 Pastry brush For butter

Method

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Mix the chicken, cream cheese, cheddar, onions, and garlic powder in a bowl until uniform.
Unroll the dough triangles and place a scoop of filling at the wide end of each one.
Roll the dough up around the filling and arrange on the baking sheet with space between.
Brush the tops with melted butter and bake for 15–20 minutes until golden brown.

Nutrition

Serving: 90gCalories: 320kcalCarbohydrates: 14gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 580mgPotassium: 120mgSugar: 3gVitamin A: 400IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to crisp the pastry back up; microwave reheating makes the dough chewy.

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