Looking for a balanced and healthy chicken dinner? I’m afraid you’ll have to keep looking because that’s not what we’ve got cooking here. No, this is creamy, cheesy comfort food that’s very decadent and completely unrepentant about it, but that’s something we all need from time to time. With only five ingredients and a few minutes of prep time, this quick bake is like a hug in a casserole dish… a very creamy, very delicious embrace.

This bake combines shredded chicken (leftover rotisserie, anyone?) and a tube of crescent rolls with a flavorful and creamy sauce that requires very little effort on the cook’s part. Simply unroll the crescent dough and dot each triangle with some of the chicken and sauce before folding them up and placing them in a baking tray.

What about the sauce? It’s as simple as mixing up some milk, cream of chicken soup, and cheddar cheese. No roux, no stovetop effort, just three ingredients and a fantastic salty, cheesy, savory taste.

INGREDIENTS
1 1/2 cups cooked and shredded chicken
1 refrigerated crescent roll (8 oz)
1 can (10.75 oz) cream of chicken soup
a half-cup of milk
To taste, 1/2 cup cheddar cheese, shredded Kosher salt, and freshly ground black pepper
PREPARATION
Preheat the oven to 350°F and coat a 913-inch baking dish with nonstick cooking spray.
In a small mixing dish, combine the milk, soup, and cheese. Pour 1/3 cup of the mixture into the prepared baking dish.
Unroll the dough and cut it into triangles. Place some of the chicken and 1 teaspoon of the soup mixture on the big section of the triangle. Place in a baking dish and roll up.
Once all of the rolls are in the plate, pour the leftover soup mixture over and around them.
Bake for 30 minutes, or until golden brown and bubbling.