Best Chicken Crescent Bake Recipes

CHICKEN SALAD CRESCENT BAKE

Chicken Salad Crescent Bake image

Make and share this Chicken Salad Crescent Bake recipe from Food.com.

Provided by MARIA MAC

Categories Lunch/Snacks

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces refrigerated crescent dinner rolls
1 (4 ounce) package cream cheese
1/4 cup mayonnaise
1/4 cup celery, chopped
1 cup chopped cooked chicken breast
salt and pepper

Steps:

Unroll the crescent rolls and place on the bottom of an ungreased cookie sheet to form an 11 x 7 inch sheet.
Press the perforations together to seal. In a medium-sized bowl, make a chicken salad by combining the cream cheese, mayonnaise, celery, chicken, salt and pepper.
Spread the chicken salad lengthwise down the middle third of the crescent roll dough. With a pair of scissors, cut the remaining dough into one inch wide strips, being careful not to cut into the chicken salad.
Fold the strips criss-cross style over the chicken salad. Bake in a 400°F oven until golden brown, between 15 to 20 minutes. Brush with melted margarine, cut into slices and serve hot.

Nutrition Facts : Calories 400.1, Fat 21.1, SaturatedFat 8.6, Cholesterol 92.8, Sodium 527.3, Carbohydrate 33.9, Fiber 2.2, Sugar 3.5, Protein 18.1

EASY CHICKEN ENCHILADA CRESCENT BAKE

Easy Chicken Enchilada Crescent Bake image

Make and share this Easy Chicken Enchilada Crescent Bake recipe from Food.com.

Provided by Pillsbury

Categories Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups cooked chicken, shredded
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls or 2 (8 ounce) cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets
1 1/4 cups cheese, shredded

Steps:

In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
Bake at 375°F 15 to 20 minutes.
Makes 8 servings.

Nutrition Facts : Calories 306.8, Fat 10.3, SaturatedFat 4.2, Cholesterol 66.2, Sodium 766.8, Carbohydrate 34.2, Fiber 2.7, Sugar 4.8, Protein 18.2

UPSCALE CHICKEN DIVAN CRESCENT BAKE

Upscale Chicken Divan Crescent Bake image

This totally yummy casserole appeals to everyone. There are subtle underlying flavors from the dijon and sherry that make it a bit more special, and it serves beautifully. Once you've made this, you will probably think of many variations. For example, a great brunch option is to make it vegetarian style, using a spinach, mushroom and feta filling (and mushroom soup on top).

Provided by CookinDiva

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces refrigerated crescent dinner rolls (low-fat works fine)
1 1/2 cups cooked chicken, roughly chopped
1 cup broccoli floret, cooked and chopped
1/4 cup low fat mayonnaise
1/2 cup cheddar cheese, shredded
1 (14 ounce) can cream of chicken soup
3/4 cup milk
1 tablespoon cooking sherry (or lemon juice)
1 teaspoon curry powder
1 tablespoon Dijon mustard
salt and pepper, to taste
1/2 cup cheddar cheese, shredded

Steps:

Preheat oven to 375. Spray 9x9 pan with non-stick spray (use a 9x13 pan for a double batch, as shown in the photo).
Filling: combine chicken, broccoli, mayo and cheese lightly. Set aside.
Sauce: combine all sauce ingredients. Place ONE CUP sauce in bottom of casserole dish and set remaining sauce aside.
Assembly: Unwrap Crescent Rolls into 8 pieces. Place one-eighth of the filling onto the longer side of each triangle and roll up. Place rolls on top of 1 cup sauce in casserole dish, seam side down and allowing an inch between rolls so that the crescents will brown on 3 sides. ** Don't pour remaining sauce on top just yet.
Bake rolls at 375 degrees for 20 minutes. The tops will be slightly brown - remove from oven and pour remaining sauce on top. Sprinkle remaining 1/2 cup cheese on top.
Return to oven for 5 more minutes until cheese melts.

Nutrition Facts : Calories 287.5, Fat 14.5, SaturatedFat 5.6, Cholesterol 57.8, Sodium 674.3, Carbohydrate 22.3, Fiber 1.2, Sugar 2.2, Protein 15.2

CHICKEN CRESCENT BAKE

Chicken Crescent Bake image

I got this recipe from a friend at work. We were eating lunch one day and they had this. It was leftovers from the night before but they looked so good that I had to try them. I'm sure you could use that leftover turkey from Thanksgiving also. Enjoy!

Provided by Vicki Wacasey @yerryd1

Categories Chicken

Number Of Ingredients 6

Ingredients

2 can(s) (8 oz. each) of crescent rolls
3 - boneless, skinless chicken breasts, cooked and shredded
16 ounce(s) cheddar cheese, shredded
2 can(s) cream of chicken soup
2 cup(s) milk
- * optional* for a creamer filling you can add some room temputure cream cheese to the filling.

Steps:

Boil chicken and cool. Shred chicken finely by hand.
Place soup, milk, and 1/4 cup of the cheese into a medium sized saucepan and heat on low, until cheese is melted. *This is where you can add some cream cheese.* Add the chicken to the soup mixture.
Place a small about of mixture in bottom of ungreased 9 x 13 baking dish.
Unroll crescent rolls into individual triangles. Fill larger edge with a scoop of shredded chicken, soup and cheese mixture. Roll from long side toward tip of triangle.
Arrange each crescent in pan seam side down. Pour remaining sauce over top of crescents. Bake uncovered for 30 min., or until golden on top. Sprinkle cheese on top and cook for 5 min. more.