Description
Looking for a unique twist on your weeknight dinner? This Chicken Tenderloin Crescent Roll Bake combines flaky crescent rolls with a creamy chicken filling to create a dinner sensation that’s both comforting and flavorful. Perfect for when you want something easy yet impressive!
Ingredients
1 can 8 oz Pillsbury Crescent Rolls
1 lb chicken tenderloin, diced
1 small onion, diced
1 tablespoon olive oil
1 packet ranch seasoning or homemade
1 can 15 oz cream of chicken soup
1 cup shredded mozzarella cheese
1/2 cup bacon bits, cooked
1/2 cup sliced mushrooms (optional)
1/2 cup sliced green bell pepper (optional)
Fresh parsley or chives, chopped, for garnish
Instructions
1. Preheat the Oven: Set your oven to 375F (190C). Lightly grease a 9×13-inch baking dish.
2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken tenderloin and cook until browned and cooked through. Add diced onion and cook until softened, about 2-3 minutes. Stir in ranch seasoning and mix well. Add cream of chicken soup and stir until combined.
3. Prepare the Crescent Rolls: Unroll the Pillsbury Crescent Rolls and place them in the bottom of the prepared baking dish, pressing them together to form a crust. Pinch the seams together if necessary.
4. Assemble the Bake: Spread the chicken mixture evenly over the crescent roll crust. Optionally, layer sliced mushrooms or bell pepper on top. Sprinkle the shredded mozzarella cheese and bacon bits over the entire dish.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the crescent roll crust is golden brown and the cheese is melted and bubbly.
6. Cool and Garnish: Let the bake cool for a few minutes. Top with fresh parsley or chopped chives for a burst of color and flavor.
7. Serve: Cut into squares and serve warm.
Enjoy: This Chicken Tenderloin Crescent Roll Bake is sure to become a favorite with its creamy chicken filling and crisp, cheesy topping. Ideal for an effortless yet delightful meal!