Chicken Crescent
Looking for a delicious and healthy chicken dinner? Unfortunately, I’m afraid you’ll have to keep looking because that’s not what we’ve got here. No, this is more along the lines of creamy, cheesy comfort food that is completely unapologetically indulgent, but that’s something we all need from time to time. This easy bake gives you a hug in a casserole dish with just five ingredients and a few minutes of effort… a very creamy, very delicious hug.
This bake combines shredded chicken (leftover rotisserie, anyone?) and a crescent roll tube with a savory and creamy sauce that requires very little effort on the part of the cook.
Simply unroll the crescent dough and spread a little of the chicken and sauce on each triangle before rolling them up and placing them in a baking dish.
What about the sauce? All you have to do now is combine some milk, cream of chicken soup, and cheddar cheese in a mixing bowl. There’s no roux, no stovetop work, just three ingredients and a delicious salty, cheesy, savory flavor.
INGREDIENTS
1 1/2 cups chicken, cooked and shredded
1 (8 oz) can refrigerated crescent rolls
1 (10.75 oz) can cream of chicken soup
1/2 cup milk
1/2 cup cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
In a small bowl, mix together milk, soup, and cheese. Spread 1/3 cup of mixture in prepared baking dish.
Unroll dough and separate into triangles. On the large part of the triangle, place some of the chicken and 1 teaspoon of the soup mixture. Roll up and place in baking dish.
Once all rolls are in dish, pour remaining soup mixture over and around rolls.
Bake until golden brown and bubbly, about 30 minutes.