Chicken · 70 minutes

Creamy Crescent Roll Chicken Alfredo Bake

Name: Creamy Crescent Roll Chicken Alfredo Bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 servings
Ingredients: 1 cup basmati rice, rinsed; 1 lb cooked shredded chicken; 1½ cups frozen broccoli florets (do not thaw); 2 tsp TJ Aglio Olio (or 2 teaspoons garlic powder); 1 jar Alfredo sauce (about 15 oz); 2 cups chicken broth; 1 can refrigerated crescent roll dough; ½ tsp salt; ¼ tsp black pepper; 2 tbsp grated Parmesan

By Frida Sofia70 min totalServes 4-6 servings

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The other night I had one of those random kitchen ideas that I couldn't shake. I was making an Alfredo bake and thinking about how to make it even cozier, and I thought, what if I just threw some crescent rolls on top? That buttery, flaky topping instantly reminded me of the throw-it-all-in-one-dish dinners from the nineties.

It totally worked. The crescent coins came out golden and flaky and combined with the creamy chicken Alfredo rice, it was so good. Now I kind of can't stop thinking about it, where else can I sneak crescent rolls?

Why You'll Love This

•One dish, one mess
•It is budget friendly and pantry friendly. Jarred Alfredo, rice, broth, and a can of crescents are all inexpensive and easy to keep on hand, so it is a great use-what-you-have dinner.
•It is flexible. You can swap the broccoli for another vegetable, use turkey instead of chicken, or stir in extra Parmesan or red pepper flakes without changing the method at all.

Ingredients

Basmati rice

The base that soaks up all the sauce and broth as it bakes. I am using it raw so it cooks right in the pan and absorbs flavor instead of just sitting there. If you want swaps, any long-grain white rice works the same way, for example jasmine rice. Brown rice can work but needs more liquid and a longer bake, so it is not a one-to-one swap. Avoid instant or minute rice here, since it turns to mush over a 45 minute bake.

Cooked chicken

Using it pre-cooked is what keeps the prep so fast. Rotisserie chicken is the easiest route, but any leftover roasted, grilled, or poached chicken works great. For swaps, shredded turkey is a perfect stand-in, and canned chicken works in a pinch if you drain it well. You could even go meatless with white beans or extra vegetables if you want.

Frozen broccoli

Brings color, a vegetable serving, and a little texture contrast to all the creamy rice. We use it frozen (not thawed) because it holds its shape better and the water it releases as it cooks is already figured into the broth amount. Good swaps include frozen cauliflower, peas, green beans, or a mixed vegetable blend. Fresh broccoli works too, just cut it small so it cooks through in the same time.

Alfredo sauce

The shortcut that delivers that rich, creamy flavor without you having to make a sauce from scratch. Any brand works, so pick your favorite. If you would rather make your own, a homemade Alfredo of about the same volume (roughly two cups) works. A can of cream of chicken soup thinned with a little milk can also stand in for a different but still comforting result.

Storage and Freezing

In the refrigerator, let the casserole cool to room temperature, then cover the dish tightly or move portions into airtight containers. It keeps well for three to four days. The crescent topping softens as it sits, which is normal. To reheat, warm individual portions in the microwave until hot, or cover the dish with foil and reheat in a 350°F oven until heated through. If the rice seems dry, stir in a splash of broth or milk before reheating to bring back the creaminess.
For the freezer, you have two good options. You can freeze it after baking (best without the crescent topping, since baked crescents get soft and lose their flakiness once frozen and thawed). Cool it completely, portion it into freezer-safe containers, and freeze for up to two to three months. Thaw overnight in the fridge, then reheat covered in the oven, adding a bit of broth to loosen the rice. If you want that fresh crescent top, freeze just the rice-and-chicken base, then bake fresh crescent coins on top after reheating.
You can also freeze it unbaked as a make-ahead meal. Assemble everything except the crescents in a freezer-safe dish, cover tightly, and freeze. When you are ready, thaw it in the fridge overnight, then bake as directed, adding a few extra minutes to the covered stage since it will be cold, and top with fresh crescents at the end.