Why You’ll Love This Recipe

I love how incredibly easy this bake is to throw together. It uses store-bought crescent rolls, making assembly a breeze, and the cheesy, creamy filling makes it feel like comfort food heaven. It’s perfect for busy weeknights, casual dinners, or even a cozy potluck dish. I also love that it’s family-friendly and doesn’t require a lot of prep or clean-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb boneless, skinless chicken (cooked and shredded)

  • 1 cup mozzarella cheese, shredded

  • 10.5 oz can cream of chicken soup

  • 10.5 oz milk (measured using the soup can)

  • 2 packages crescent rolls (8-count each)

  • 2 teaspoons garlic powder

  • 2 teaspoons oregano

Directions

  1. I start by placing the cooked, shredded chicken in a bowl and mixing in ½ cup of the shredded mozzarella cheese.

  2. I sprinkle garlic powder and oregano over the mixture and stir everything until it’s evenly coated.

  3. I unroll each crescent roll and scoop about ⅓ cup of the chicken mixture onto the wide end of each triangle.

  4. I roll them up gently, enclosing the filling inside, and then place them seam-side down in a 9×13 baking pan.

  5. In a small saucepan over low heat, I warm the remaining ½ cup of mozzarella cheese, cream of chicken soup, and milk until smooth and melty.

  6. I pour this sauce evenly over the stuffed crescent rolls in the pan, making sure they’re well coated.

  7. I bake everything in a preheated 350°F oven for 30–40 minutes, until the crescent rolls are golden brown and the sauce is bubbling.

  8. Once out of the oven, I let it cool just slightly before serving—it’s cheesy, savory, and absolutely delicious.

Servings and Timing

This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

  • Sometimes I add a handful of cooked broccoli or spinach to the chicken mixture for a veggie boost.

  • For extra flavor, I use sharp cheddar instead of mozzarella or a mix of both.

  • I’ve swapped in rotisserie chicken when I’m short on time—it works perfectly.

  • To make it spicy, I mix in a pinch of red pepper flakes or a bit of hot sauce with the filling.

  • I occasionally sprinkle a little Parmesan cheese over the top before baking for a crispy finish.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I keep them in an airtight container.
To reheat, I warm individual portions in the microwave or oven. For the oven, I cover with foil and bake at 325°F until heated through.
I don’t recommend freezing this dish once assembled, as the crescent rolls tend to get soggy after thawing.

FAQs

Can I use canned chicken?

Yes, if I’m in a pinch, canned chicken works fine—just make sure to drain it well and shred it before mixing.

Do I have to cook the chicken first?

Yes, the chicken needs to be fully cooked before assembling the bake. I usually use leftover cooked chicken or rotisserie chicken to save time.

Can I use a different type of cheese?

Absolutely. I’ve made this with cheddar, provolone, or even pepper jack depending on what I have on hand.

How do I keep the crescent rolls from getting soggy?

I try not to overload the filling and make sure the sauce is warm—not boiling—before pouring it over. Also, baking uncovered helps them brown up nicely.

Can I make this dish ahead of time?

Yes, I sometimes assemble the rolls ahead and refrigerate them in the pan. I wait to pour the sauce until just before baking to keep everything fresh.

Conclusion

This Cheesy Chicken Crescent Roll Bake is pure comfort food wrapped in flaky, golden dough. It’s quick to make, uses simple ingredients, and brings big flavor with minimal effort. Whether I’m feeding my family or treating myself to a cozy dinner, this recipe always hits the spot.

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Cheesy Chicken Crescent Roll Bake

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  • Author: Mia
  • Total Time: 50 minutes
  • Yield: 8 servings
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Description

This easy chicken crescent roll bake is loaded with creamy, cheesy goodness and wrapped in buttery crescent rolls—perfect for a comforting dinner.

Ingredients

1 lb boneless, skinless chicken (cooked and shredded)

1 cup shredded mozzarella cheese (divided)

10.5 oz can cream of chicken soup

10.5 oz milk (use empty soup can to measure)

2 packages crescent rolls (8-count each)

2 teaspoons garlic powder

2 teaspoons oregano

Instructions

Preheat oven to 350°F (175°C).

In a mixing bowl, combine shredded chicken with ½ cup mozzarella cheese. Sprinkle with garlic powder and oregano; stir to combine.

Unroll crescent rolls. Place ~⅓ cup of the chicken mixture at the wide end of each roll. Roll up tightly and place in a 9×13-inch baking pan.

In a saucepan over medium heat, melt remaining ½ cup mozzarella cheese with cream of chicken soup and milk. Stir until smooth and warmed through.

Pour the sauce evenly over the stuffed crescent rolls in the pan.

Bake for 30–40 minutes, or until rolls are golden and the sauce is bubbling.

Serve warm and enjoy the cheesy goodness!

Notes

You can use rotisserie chicken for even faster prep.

Add sautéed spinach or cooked broccoli for extra veggies.

Use sharp cheddar or a cheese blend for variation.

For a crispier top, uncover for the last 5 minutes of baking.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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