Scale

2 cups cooked, shredded chicken

1 (8 oz) package cream cheese, softened

1/2 cup sour cream

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt & pepper to taste

2 (8 oz) cans refrigerated crescent roll dough

1 (10.5 oz) can cream of chicken soup

1/2 cup milk

1/2 cup shredded cheddar cheese (optional)

1 tablespoon melted butter (optional, for brushing)

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Preheat oven to 375°F (190°C) and lightly grease a baking dish.

In a bowl, mix shredded chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until creamy.

Unroll crescent dough and separate into triangles.

Add a spoonful of chicken mixture to the wide end of each triangle, then roll up.

Arrange filled crescents seam-side down in the baking dish.

In a separate bowl, whisk together cream of chicken soup and milk.

Pour sauce evenly over the crescent rolls.

Sprinkle cheddar cheese on top (if using).

Bake for 25–30 minutes, until golden brown and bubbly.

Optional: Brush tops with melted butter before serving.

Veggie Boost: Add spinach, broccoli, or mushrooms to the filling.
Spicy Kick: Mix in diced jalapeños or a dash of hot sauce.
Cheesy Upgrade: Add mozzarella or pepper jack inside the rolls.
Turkey Swap: Use leftover turkey instead of chicken.
Low-Carb Option: Skip crescent rolls and bake the creamy chicken mixture with cheese on top.