Creamy Broccoli Chicken Crescent Bake

Creamy Broccoli Chicken Crescent Bake is a cozy, family‑friendly casserole where buttery crescent rolls are stuffed with cheesy chicken and broccoli, then baked in a rich cream sauce until golden and bubbly. It’s a great way to transform leftover or rotisserie chicken into a comforting main dish with minimal prep.​

The combination of tender shredded chicken, lightly steamed broccoli, and flaky crescent dough delivers both texture and flavor, while a simple cream‑of‑chicken–based sauce keeps everything moist. This bake is ideal for busy weeknights and potlucks because it assembles quickly and feeds a crowd from one pan.​

Ingredients

Crescent bundles

• 2 cups cooked chicken, shredded or finely chopped
• 1 cup broccoli florets, lightly steamed and chopped
• 1/2 cup sour cream or softened cream cheese
• 1 cup shredded cheddar or mozzarella cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1 can (8 oz) refrigerated crescent roll dough​

Creamy sauce & topping

• 1 can (10.5 oz) cream of chicken soup
• 2/3–1 cup milk (depending on how saucy you like it)
• 1 cup shredded cheddar cheese, for topping​

Step‑by‑Step Instructions

1. Prep and make the filling

1. Heat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
2. In a large bowl, combine shredded chicken, chopped steamed broccoli, sour cream or cream cheese, 1 cup shredded cheese, garlic powder, onion powder, salt, and pepper.
3. Stir until everything is evenly coated and creamy; taste and adjust seasoning as needed.​

2. Fill and arrange the crescents

1. Unroll the crescent dough and separate into triangles.
2. Place a generous spoonful (2–3 tablespoons) of chicken‑broccoli mixture near the wide end of each triangle.
3. Roll up from the wide end toward the tip, enclosing the filling as much as possible and tucking in sides.
4. Arrange stuffed crescents seam‑side down in the prepared baking dish in a single layer.​

3. Mix the creamy sauce

1. In a separate bowl, whisk together cream of chicken soup and milk until smooth.
2. Pour the sauce evenly around and partially over the crescent rolls, leaving the tops mostly exposed so they can brown.​

4. Bake until golden and bubbly

1. Cover the dish loosely with foil and bake 15 minutes.
2. Remove foil, sprinkle remaining 1 cup shredded cheese over the top, and continue baking 20–25 minutes more, until the crescents are deep golden and the sauce is bubbling around the edges.
3. Let stand 5–10 minutes before serving so the sauce thickens slightly.​
   
   Continue to the next page to reveal more tips and tricks