Dump Meals

Dump and Bake

Chicken Crescent Roll Bake

dumpmeals.com/recipes/chicken-crescent-roll-bake/

Cooked chicken and cheddar rolled up in crescent dough, baked in a creamy chicken sauce until golden.

Chicken Crescent Roll Bake, served
A computer-made picture of the finished dish, not a photo of this recipe.
Serves
8
Prep
20 minutes
Bake
375°F, 25 to 30 minutes
Pan
9-by-13-inch baking dish

Save to Pinterest

Chicken crescent roll bake turns a store rotisserie chicken and two tubes of crescent dough into a warm, creamy supper. Shredded chicken and cheddar are rolled up in the dough triangles. The rolls go into the baking dish, and a simple sauce of cream of chicken soup and milk goes around them.

The chicken is already cooked, so the oven only has to bake the dough and heat the filling through. That makes this one of the quicker suppers on the site, under an hour from start to table. The rolls bake golden on top, and their bottoms soak up the sauce like dumplings.

Leftover roast chicken or turkey works just as well, as long as it went into the refrigerator within two hours of cooking. Serve with green beans, peas or a salad. Leftovers keep 3 to 4 days in the refrigerator, counted from when the chicken was first cooked; reheat them until hot all the way through.

Ingredients

Into the dish

  • 2 (8-ounce) tubes refrigerated crescent roll dough
  • 3 cups cooked chicken, shredded (a rotisserie chicken works)
  • 1 cup shredded cheddar cheese, for the filling
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • ¾ cup milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • nonstick cooking spray

At the end

  • ½ cup shredded cheddar cheese, for the top

Directions

  1. Heat the oven to 375°F. Spray a 9-by-13-inch baking dish.
  2. In a bowl, toss the chicken with 1 cup of the cheese.
  3. Unroll the dough and pull it apart into 16 triangles. Put a spoonful of the chicken mixture on the wide end of each and roll it up toward the point. Set the rolls in the dish.
  4. Whisk the soup, milk, garlic powder and pepper together. Pour it around the rolls, not over their tops.
  5. Bake uncovered 20 minutes. Sprinkle the remaining 1/2 cup cheese over the top and bake 5 to 10 minutes more, until the rolls are deep golden.
  6. Lift a roll from the middle to make sure the dough underneath is cooked, not doughy. Check the sauce with a thermometer: it must read at least 165°F. Let it stand 5 minutes and serve.

It's done when the rolls are deep golden and cooked through, with no raw dough underneath when you lift one from the middle, and the sauce is bubbling and reads at least 165°F. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

  • If the tops brown before the middle rolls are cooked underneath, lay a sheet of foil loosely over the dish and keep baking.
  • A spoonful of drained diced green chiles in the filling adds a little heat.

Food-safety sources

More dump and bake

  • Baked Ziti from Uncooked Pasta Bake at 375°F, 60 to 70 minutes Uncooked ziti, browned ground beef, marinara, water and cheese baked covered in one dish. No boiling the pasta first.
  • Chicken and Rice Bake Bake at 375°F, 60 to 75 minutes Raw chicken thighs and uncooked rice baked under foil in a creamy broth. Serve with green beans.
  • Enchilada Casserole Bake at 350°F, 30 to 40 minutes Layers of corn tortillas, shredded chicken, black beans, enchilada sauce and cheese, baked until bubbly.
  • Meatball Sub Casserole Bake at 350°F, 35 to 45 minutes Cubed Italian bread, meatballs, marinara and mozzarella baked together. All the flavor of the sub, with a fork.