Description
A warm and comforting cheesy chicken bake, perfect for fall and easy to assemble for weeknight dinners.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie-style)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream or plain yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 1 can refrigerated crescent roll dough (or gluten-free crescents)
- 1/2 cup frozen mixed vegetables, thawed (optional)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon melted butter (for brushing)
- Optional: 1/4 cup grated Parmesan for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or pie plate.
- Combine shredded chicken, cream cheese, sour cream, cheddar, mozzarella, onion, garlic, thyme, salt, and pepper in a mixing bowl. Stir until creamy and well blended. Fold in thawed mixed vegetables if using.
- Unroll the crescent dough and lay pieces slightly overlapped on the bottom of the prepared dish, pressing seams together to form a crust layer.
- Spread the chicken and cheese mixture evenly over the crescent crust. Lay remaining dough pieces over filling to cover, sealing edges gently. Brush the top with melted butter and sprinkle with Parmesan if using.
- Bake for 20–25 minutes or until the crescent dough is golden brown and the filling is bubbling. Let rest 5 minutes before slicing.
Notes
Don’t overfill the crust and make sure to shred chicken finely for even cooking. Brush the top for a golden finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American