Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic baking dish (or similar) with cooking spray or a thin layer of butter so the crescents don’t stick.

Mix Filling: In a medium mixing bowl, stir together the shredded chicken, cream of chicken soup, and ½ cup of the shredded cheddar cheese until everything is evenly coated and creamy. The mixture should look thick and scoopable, not runny.

Prep Dough: Open the crescent roll cans and separate the dough into individual triangles. Gently unroll them so they keep their shape. If any are very thin in spots, press with your fingers to even out the thickness.

Add Filling: Scoop a generous spoonful of the creamy chicken mixture (about 2–3 tablespoons) onto the wide end of each crescent triangle. Don’t overfill or it will be hard to roll and may leak while baking.

Roll: Starting from the wide end, roll each crescent up over the filling toward the point, tucking in the sides slightly as you go to help keep the creamy mixture inside. It’s okay if a little peeks out—this is very forgiving and still bakes up beautifully.

Arrange: Arrange the filled crescents snugly in the prepared baking dish in a single layer. You can line them up in rows or nestle them slightly against each other to fit them all in. Spread any tiny leftover bits of chicken mixture around and between the rolls.

Top with Cheese: Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the tops of the crescent rolls for a cheesy, golden finish.

Bake: Place the baking dish on the middle rack of the oven and bake for 20–25 minutes, or until the crescents are puffed and deep golden brown and the filling is hot and bubbly around the edges. (Optional: If the tops brown too quickly, you can loosely tent the dish with foil for the last few minutes).

Rest & Serve: Let the chicken crescent bake rest for 5–10 minutes after removing from the oven. This helps the creamy filling thicken slightly so it doesn’t spill out everywhere when you scoop. Use a wooden spoon to lift out portions, making sure to get some of the creamy mixture from underneath each roll. Serve warm.