Ingredients
The Filling:
* 2 cups Cooked chicken, shredded (rotisserie chicken works great)
* 1 can (10.5 oz) Cream of chicken soup
* 1/2 cup Milk
* 1 tsp Garlic powder
* 1 tsp Onion powder
* 1/2 tsp Dried parsley (plus more for garnish)
* 1 1/2 cups Shredded Cheddar cheese (divided)
* Salt & Black pepper to taste
The Topping:
* 1 tube (8 oz) Refrigerated crescent roll dough
* 2 tbsp Melted butter
* 1/4 tsp Garlic salt (optional, for the crust)
Instructions
* Preheat & Prep: Preheat your oven to 190°C (375°F). Grease a 9×13 inch baking dish with cooking spray or butter.
* Mix the Base: In a large bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper. Stir in the shredded chicken and 1 cup of the Cheddar cheese.
* Spread: Pour the chicken mixture into the prepared baking dish and spread it out evenly.
* Add the Rolls: Unroll the crescent dough. You can either lay the triangles flat across the top or cut the dough into small pieces (like dumplings) and scatter them over the chicken mixture.
* Butter & Season: Brush the top of the dough with melted butter and sprinkle with the remaining 1/2 cup of cheese and a little extra parsley.
* Bake: Place in the oven for 20–25 minutes, or until the crescent topping is golden brown and the chicken mixture is bubbly.
* Serve: Let it stand for 5 minutes before serving so the sauce can thicken slightly.
Quick Variations:
* Add Veggies: Stir in a cup of frozen peas and carrots or broccoli florets to make it a complete meal.
* Extra Crunch: Sprinkle some crushed Ritz crackers or fried onions on top before baking.
