The filling is made in one bowl: cooked shredded chicken, softened cream cheese, sour cream, chicken broth, garlic powder and half a cup of cheddar, spread straight into a greased dish.
Crescent dough is separated into broad strips or triangles and laid over the top in one overlapping layer, like a lid. After 20 minutes, the rest of the cheddar goes on for the final stretch.
Filling, Lid, Two Bakes
Spread
Chicken, cream cheese, sour cream, broth, garlic powder and half the cheddar mixed and spread in a greased dish.
Cover
Crescent dough separated into broad pieces and laid over in one overlapping layer.
First bake375°F for 20 minutes
The dough sets and starts to brown.
Second bake5 to 10 minutes more, until 165°F in the centre
The remaining cheddar goes on and melts while the dough turns deeply golden.
Rest
Five minutes out of the oven, then parsley.
How to Make It
Oven to 375°F, creamy chicken filling spread
Heat the oven to 375°F. Mix the chicken, cream cheese, sour cream, broth, garlic powder and 1/2 cup cheddar and spread it in a greased baking dish.
Crescent dough laid over in one layer
Separate the crescent dough into broad strips or triangles and lay them over the filling in a single overlapping layer, rather than wrapping individual parcels.
Baked, cheddar added, baked to golden and 165°F
Bake 20 minutes, then sprinkle with the remaining cheddar and bake 5 to 10 minutes more, until the dough is deeply golden and the centre reaches 165°F.
Rested 5 minutes, parsley
Rest for 5 minutes and finish with parsley.
Why This Recipe Works
- Chicken broth loosens the cream cheese and sour cream so the filling stays saucy under the dough.
- A single overlapping layer of dough bakes evenly golden across the whole dish.
- Adding the second half of the cheddar partway through lets the dough brown first, then the cheese melts over it.
- Resting 5 minutes lets the creamy filling settle before serving.
Ingredient Notes
- Cooked shredded chicken
- Three cups, already cooked before it goes into the filling.
- Refrigerated crescent-roll dough
- One tube, laid over the dish rather than rolled around the filling.
- Shredded cheddar
- One cup, divided: half in the filling, half on top for the last part of the bake.
Frequently Asked Questions
Is the dough wrapped around the filling?
No. It is laid over the whole dish in one overlapping layer.
How do I know it is ready?
The dough is deeply golden and the filling in the centre reads 165°F.
Are there vegetables in it?
No. The filling is chicken, cheese, sour cream and broth.
Success Tips
- Keep the crescent dough cold until the moment you lay it on.
- Overlap the strips slightly so no filling shows through.
- Check the temperature in the filling at the centre of the dish, under the dough.
Serving Ideas
Cut into squares and serve with the golden dough on top and the creamy filling spilling onto the plate, with parsley.
