Cheesy Chicken Crescent Bake - Cooking With Nadine

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Monday, May 13, 2019

Cheesy Chicken Crescent Bake



Today's recipe is all about comfort...Cheesy Chicken Crescent Bake! CHEESY CHICKEN CRESCENT BAKE - Crescent rolls stuffed with chicken, broccoli and cheddar cheese, baked, then smothered in a cheesy
Today's recipe is all about comfort...Cheesy Chicken Crescent Bake! CHEESY CHICKEN CRESCENT BAKE - Crescent rolls stuffed with chicken, broccoli and cheddar cheese, baked, then smothered in a cheesy

Ingredients

  • 1 rotisserie chicken, meat removed a cut to bite size pieces
  • 8 count of large (extra large size – Big & Flaky) crescent rolls
  • 2 cups shredded cheddar cheese, divided in half
  • 1 bag frozen broccoli steamers, cooked and chopped into bite size pieces
  • Sauce
  • 1 can cream of chicken soup (10 1/2 ounces)
  • 1 cup milk
  • 1/2 cup sour cream (optional)
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste

Directions

  1. Preheat oven to 375 degrees F.  Spray a 9×13 baking dish with non-stick cooking spray.
  2. In a large bowl, mix chicken, broccoli and 1 cup cheddar cheese. Separate crescent rolls – one at a time, place a crescent on flat surface and add a large heaping scoop of chicken mix and roll up, sealing (pinch) any openings. Repeat with the remaining rolls. There will be leftover chicken – set aside, it will be added later. Place rolls in baking dish and bake for 10 minutes. See photos below.  
  3. While crescents are baking for 10 minutes, in a medium size sauce pan heat soup, milk, sour cream and 1 cup cheddar over medium heat, stirring until cheese has melted. Keep warm on low.  

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