Ingredients
1 lb boneless, skinless chicken, cooked and shredded
1 cup mozzarella cheese, shredded
1 (10.5-oz) can cream of chicken soup
1 (10.5-oz) can milk (use soup can for measure)
2 packages crescent rolls (8 count each)
2 tsp garlic powder
2 tsp oregano
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- In a small bowl, whisk together cream of chicken soup and milk to make a sauce.
- Set aside 1 cup of sauce for topping.
- Mix shredded chicken with mozzarella, garlic powder, and oregano.
- Unroll crescent rolls. Place a spoonful of chicken mixture on each triangle and roll tightly.
- Arrange rolls in prepared dish. Pour remaining sauce over the top.
- Bake uncovered for 25–30 minutes, until rolls are golden and sauce is bubbly.
- Cool slightly before serving.
Notes
Swap mozzarella for cheddar or a cheese blend for variety.
Add spinach, broccoli, or mushrooms for extra veggies.
Use pepper jack or red pepper flakes for a spicy twist.
Rotisserie chicken makes this even quicker.
Best reheated in the oven to keep rolls crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 410
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 60 mg