Looking for a healthy and nutritious chicken dinner? Well, I’m afraid you’re going to have to keep on looking because that’s not what we’ve got cooking up here. No, this is more along the lines of creamy, cheesy, comfort food that’s pretty indulgent and totally unapologetic about it, but that’s something we all need sometimes. With just five ingredients and a few minutes of effort, this easy bake gives you what’s akin to a hug in a casserole dish… a very creamy, very delicious hug.
This bake pairs shredded chicken (leftover rotisserie, anyone?) and a tube of crescent rolls with a savory and creamy sauce that’s very little work for the cook. You just unroll the crescent dough and dot each triangle with a bit of the chicken and the sauce before rolling each one up and putting them in a baking dish.
Servings: 8
WW Points: Approximately 3–4 Points per serving
Ingredients
- 1½ cups cooked, shredded skinless chicken breast
- 8 reduced-fat crescent roll triangles
- 1 can (10.5 oz) reduced-fat cream of chicken soup
- ½ cup unsweetened almond milk
- ½ cup reduced-fat shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Kosher salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- Separate the crescent dough into 8 triangles.
- Divide the shredded chicken evenly among the triangles and roll each one up.
- Arrange the roll-ups seam-side down in the prepared baking dish.
- In a bowl, whisk together the reduced-fat cream of chicken soup, almond milk, garlic powder, onion powder, salt, and pepper.
- Pour the sauce evenly over the roll-ups.
- Sprinkle with the reduced-fat cheddar cheese.
- Bake for 25–30 minutes, or until golden brown and bubbly.
- Garnish with parsley if desired and serve warm.
WW Points
✅ About 3–4 Points per serving (8 servings)
Lasha