This recipe transforms simple refrigerated dough and shredded chicken into a satisfying meal. It is designed for quick preparation and uses a creamy cheese sauce to keep the filling moist during baking.
List of ingredients
- 1 lb boneless skinless chicken, cooked and shredded – provides the main protein base.
- 1 cup mozzarella cheese, shredded – divided into two equal halves for the filling and topping.
- 10.5 oz cream of chicken soup – serves as the thickener for the sauce.
- 10.5 oz milk – use the empty soup can to ensure an exact measurement.
- 2 packages crescent rolls (8-count each) – the outer pastry shell.
- 2 tsp garlic powder – adds savory depth to the chicken mixture.
- 2 tsp oregano – provides an earthy, aromatic flavor.
step-by-step instructions
- Prepare the filling: Place the cooked shredded chicken in a medium bowl and stir in 1/2 cup of the shredded mozzarella cheese.
- Season the mixture: Sprinkle the garlic powder and oregano over the chicken and cheese, then mix thoroughly until all pieces are coated.
- Stuff the rolls: Unroll each crescent roll and scoop approximately 1/3 cup of the chicken mixture onto the wide end of the dough.
- Roll and arrange: Carefully roll the dough up from the wide end toward the point and place the filled rolls in a 9×13 inch baking pan.
- Create the cheese sauce: In a saucepan over medium heat, combine the remaining 1/2 cup of mozzarella, the cream of chicken soup, and the milk. Stir constantly until the cheese is completely melted and the mixture is warm.
- Apply the topping: Pour the warm sauce evenly over the assembled crescent rolls, ensuring they are fully covered to prevent the dough from drying out.
- Bake: Place the pan in a preheated oven at 350°F and bake for 30 to 40 minutes. Remove when the crust is golden brown and the sauce is bubbling.
Optimizing Your Chicken Preparation
Slow Cooker Shredded Chicken
Place raw chicken breasts in a slow cooker with one cup of chicken broth. Set the device to low for 6 hours or high for 4 hours. Once the internal temperature reaches 165°F, remove the chicken and shred it using two forks before measuring for the recipe.
Instant Pot Pressure Cooking
Combine 2 lbs of chicken breast with one cup of chicken broth in the Instant Pot. Seal the lid and cook on high pressure for 10 minutes, followed by a 5-minute natural pressure release. Manually release any remaining steam, remove the chicken, and shred it immediately.
Oven Roasted Shredded Chicken
Season chicken breasts with salt and pepper and bake at 400°F for 20 to 25 minutes. Let the meat rest for 10 minutes to retain juices before shredding it with forks or a hand mixer. This method provides a slightly firmer texture for the filling.
Customizing the Filling and Flavor
Adding Steamed Broccoli
Finely chop steamed broccoli florets and mix them into the chicken filling. Ensure the broccoli is well-drained to prevent excess moisture from making the crescent rolls soggy. This adds fiber and color to the interior of the rolls.
Substituting the Cheese
While mozzarella provides a classic stretch, sharp cheddar or Swiss cheese can be used for a bolder flavor. Use a mix of both mozzarella and cheddar to achieve a balance of creaminess and sharpness. Always use freshly shredded cheese for the best melting results.
Incorporating Cream Cheese
Add 4 tablespoons of softened cream cheese to the chicken and mozzarella mixture. This increases the richness and creates a denser, creamier filling that holds together better during the baking process. Stir it in thoroughly before stuffing the dough.
Alternative Seasoning Blends
Replace the garlic powder and oregano with a packet of ranch seasoning for a different flavor profile. You can also add smoky plant-based crumbles to introduce a savory, charred taste without using animal-derived fats. Adjust the salt levels based on the saltiness of the chosen seasoning.
Perfecting the Creamy Topping
Preventing Sauce Lumps
Whisk the milk and cream of chicken soup together before adding the mozzarella cheese. Use a whisk or a handheld frother over medium-low heat to ensure the soup is fully incorporated. This prevents clumps of flour or cornstarch from appearing in the final bake.
Adjusting Sauce Consistency
If the sauce appears too thick, stir in an additional tablespoon of milk at a time until the desired consistency is reached. If it is too thin, simmer it for an extra 2 to 3 minutes to reduce the liquid. The sauce should be thick enough to coat the rolls without running completely off the sides.
Homemade Sauce Alternative
If you prefer not to use condensed soup, create a quick bechamel by melting 2 tablespoons of butter and whisking in 2 tablespoons of flour. Slowly add 1.5 cups of milk and simmer until thickened, then stir in the cheese and a pinch of chicken bouillon. This provides a cleaner taste and more control over sodium.
Meal Planning and Storage
Refrigeration Guidelines
Allow the dish to cool completely to room temperature before covering it with an airtight lid or aluminum foil. Store the rolls in the refrigerator for up to 3 days. Keep them in a sealed container to prevent the dough from absorbing other odors in the fridge.
Long Term Freezer Storage
Place cooled rolls in a freezer-safe container or wrap them individually in parchment paper and place them in a heavy-duty freezer bag. They will remain high in quality for up to 3 months. Ensure there is minimal air in the bag to prevent freezer burn on the pastry.
Thawing Procedures
Transfer frozen rolls to the refrigerator 24 hours before you plan to reheat them. This gradual thawing process prevents the dough from becoming mushy. Avoid thawing them on the counter at room temperature to maintain food safety standards.
Effective Reheating Methods
Microwave Quick Heating
Place individual rolls on a microwave-safe plate and cover them with a damp paper towel. Heat on high for 30 to 60 seconds depending on the size of the roll. This method is fast but may soften the crust of the crescent roll.
Oven Restoration
Preheat the oven to 325°F and place the rolls in a baking dish. Cover the dish with foil to prevent the cheese from burning while the center heats through. Bake for approximately 15 minutes or until the filling is hot.
Common Troubleshooting Solutions
Fixing Soggy Crescent Crusts
To avoid a soggy bottom, ensure the chicken filling is not too wet before stuffing the rolls. You can also lightly grease the bottom of the 9×13 pan with non-stick spray. For extra crispiness, place the pan on the lowest oven rack during the first 15 minutes of baking.
Managing Overbrowned Toppings
If the cheese sauce begins to brown too quickly before the dough is cooked, cover the pan loosely with aluminum foil. This reflects some of the heat and allows the pastry to bake without burning the topping. Check the rolls every 10 minutes once they reach a golden hue.
Addressing Filling Leakage
Seal the edges of the crescent rolls tightly by pressing the dough together with your fingers. Avoid overfilling the rolls; stick to the 1/3 cup measurement to ensure the dough can close completely. This prevents the cheese from leaking out into the pan.
Recommended Side Dishes
Fresh Green Salads
Pair these heavy rolls with a light garden salad featuring mixed greens, cucumbers, and a vinaigrette. The acidity of a lemon or balsamic dressing helps cut through the richness of the cheese sauce. Use fresh cherry tomatoes for a burst of brightness.
Roasted Root Vegetables
Serve with roasted carrots or parsnips tossed in olive oil and salt. Roast them at 400°F until the edges are caramelized to provide a textural contrast to the soft rolls. This adds a natural sweetness to the overall meal.
Steamed Green Vegetables
Asparagus or green beans steamed with a touch of butter and lemon juice complement the creamy chicken. These vegetables provide essential nutrients and a clean flavor that balances the savory garlic and oregano notes of the filling.
Frequently Asked Questions
Can I use canned chicken?
Yes, canned chicken is a viable substitute. Ensure you drain the chicken thoroughly and pat it dry with paper towels before mixing it with the cheese to avoid making the filling too watery.
What is the best way to prevent the rolls from unfolding?
Tuck the tip of the crescent roll slightly under the body of the roll after you have finished rolling it up. This creates a physical lock that keeps the filling contained during the baking process.
How do I keep the cheese from separating?
Melt the cheese slowly over medium-low heat and stir constantly. Avoid bringing the sauce to a violent boil, as excessive heat can cause the fats in the mozzarella to separate from the proteins, resulting in an oily sauce.
Print
Cheesy Chicken Crescent Roll Bake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Break out the refrigerated crescent rolls and knock everyone’s socks off with this Cheesy Chicken Crescent Roll recipe. Incredibly easy to make and packed with flavor!
Ingredients
- 1 lb boneless/skinless chicken, cooked and shredded
- 1 cup shredded mozzarella cheese
- 10.5 oz cream of chicken soup
- 10.5 oz milk
- 2 packages (8 count) crescent rolls
- 2 tsp garlic powder
- 2 tsp oregano
Instructions
- Step 1: Place cooked/shredded chicken in a bowl and add in 1/2 cup of mozzarella cheese.
- Step 2: Sprinkle some garlic powder and Oregano on top of chicken and stir to coat thoroughly.
- Step 3: Unroll each crescent roll. Scoop about 1/3 cup of the chicken mixture and place towards bottom of crescent roll (the wide part). Slowly roll the crescent roll up with chicken/cheese inside. Continue process until all crescent rolls are stuffed.
- Step 4: Place in a 9×13 baking pan.
- Step 5: Next, heat remaining 1/2 cup mozzarella cheese, cream of chicken soup, and milk over the stove until melted and warm.
- Step 6: Pour mixture on top of crescent rolls, coating entirely.
- Step 7: Place pan into a preheated oven, 350, and bake for about 30-40 minutes.
- Step 8: Once cooked, the crescents should be somewhat brown and the mixture should be bubbly! Serve!
Notes
Can be assembled in advance and kept in the refrigerator for up to 8 hours. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 rolls
- Calories: 358 kcal
- Sugar: 8 g
- Sodium: 826 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 39 mg