Go Back
Chicken Green Chile Crescent Bake
Rachel Kim

Chicken Green Chile Crescent Bake

Cooked chicken, green chiles and Monterey Jack sit on a prebaked crescent crust for a casserole that cuts more like a savory bar. Cream cheese binds the filling without requiring canned soup. Drain the chiles well and keep salsa for the table so the pastry stays crisp underneath.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cans 8 oz each refrigerated crescent roll dough
  • 4 cups shredded cooked chicken
  • 1 package 8 oz cream cheese, softened
  • 2 cans 4 oz each diced green chiles, drained
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 2 1/2 cups shredded Monterey Jack

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Press the crescent dough over the bottom and pinch the seams closed; bake for 8 minutes.
  3. Stir the chicken, cream cheese, green chiles, cumin, salt and 1 cup Monterey Jack until evenly combined.
  4. Spread the filling over the warm crust and top with the remaining cheese.
  5. Bake for 18 to 22 minutes until the crust edges are browned and the filling reaches 165°F.
  6. Rest for 10 minutes before cutting.