Creamy Broccoli Chicken Crescent Bake
This comforting casserole features tender chicken, vibrant broccoli, and a creamy sauce, all enveloped in flaky crescent roll dough, making it a perfect dish for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use leftover chicken or rotisserie chicken.
- 1 cup broccoli florets, steamed Fresh or frozen broccoli can be used.
- 1 can (8 oz) crescent roll dough Ensure the dough is unrolled and sealed properly.
- 1 cup cream of chicken soup Can substitute with cream of mushroom for variety.
- 1/2 cup sour cream For a lighter option, use low-fat sour cream.
- 1 cup shredded cheddar cheese Feel free to substitute with other cheese varieties.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, steamed broccoli, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
- Unroll the crescent roll dough and lay it in a greased baking dish, pressing the seams together to form a crust.
- Spread the chicken and broccoli mixture evenly over the crescent roll crust.
- Sprinkle the shredded cheddar cheese on top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the crescent rolls are golden brown and the cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
This dish is best served warm. Pair with a simple salad or bread. Leftovers can be stored for up to 3 days in the refrigerator or frozen for 3 months.