Chicken Parmesan Crescents

Chicken Parmesan Crescents Recipe - frozen chicken tenders, spaghetti sauce, mozzarella baked in refrigerated crescent rolls - Ready in 20 minutes! Super quick lunch or dinner.
This is one of the best things we ate last week.  We both absolutely loved this – for several reasons.  I loved how simple it was to make.  Chicken Legs loved that this didn’t dirty up the kitchen! (I cook, he cleans)  We both loved this because it was really tasty!
This only took a few minutes to assemble, and, in less than 30 minutes, we had chicken parmesan.  I used frozen chicken tenders because they were BOGO at Publix recently.  (That is Buy One Get One for those of you who don’t know – like my mother and husband)  I did not thaw the chicken strips before I made this.  I just let them bake in the oven fully assembled.  To make clean up easier, I put the spaghetti sauce in a saucepan to dunk the chicken strips and then just heated up the leftover sauce in the same pan.  You are welcome Chicken Legs.
Chicken Parmesan Crescents Recipe - frozen chicken tenders, spaghetti sauce, mozzarella baked in refrigerated crescent rolls - Ready in 20 minutes! Super quick lunch or dinner.
Chicken Parmesan Crescents Recipe - frozen chicken tenders, spaghetti sauce, mozzarella baked in refrigerated crescent rolls - Ready in 20 minutes! Super quick lunch or dinner.

Chicken Parmesan Crescents Recipe - frozen chicken tenders, spaghetti sauce, mozzarella baked in refrigerated crescent rolls - Ready in 20 minutes! Super quick lunch or dinner.
Chicken Parmesan Crescents
  • 8 fully cooked fried chicken fingers (I used frozen Tyson crispy chicken strips)
  • 8 slices mozzarella cheese, cut in half
  • 1 can crescent rolls
  • 1 tsp garlic powder
  • 1 jar spaghetti sauce
  • 6 oz cooked pasta

Preheat oven to 375.  
Separate crescent rolls into 8 triangles.  Pour sauce into a bowl or saucepan.  Place one half slice of mozzarella cheese on top of crescent roll.  Dunk chicken finger into spaghetti sauce and place on top of cheese.  Roll up crescent and place on cookie sheet.  Repeat with remaining chicken fingers and crescents.  Sprinkle each roll with garlic powder.  
Bake for 15 minutes.  Remove from oven and top each crescent with remaining half slice of mozzarella cheese.  Bake for additional 5-8 minutes.  Meanwhile, heat leftover spaghetti sauce and toss with cooked pasta.  Serve pasta with crescents.

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Comments

  1. Made these tonight since i had everything on hand. Used chicken nuggets in place of strips so I adjusted cooking time a bit. These were so delicious and very easy to make. Thanks for the recipe!

  2. Made these this weekend…as promised! The only thing I changed was to NOT dredge the nuggets in spaghetti sauce before wrapping them to keep a lot of crispiness. Then, we dunked them in warmed sauce to eat. SO FUN and SO EASY! These were such a good treat and a fun meal to go with a movie night at home! Husband has requested that I make these bi-monthly so he can just reheat for lunch whenever!

  3. I made these for dinner tonight and they were a hit. My husband had three. Both my boys had two and I ate one. Very easy, and really good. I did the Tyson chicken tenders and they were delish. Thanks for sharing. We loved them.

  4. Trying this for a fun Saturday night meal!! Hubs loves chicken parm and this seems way less messy! thanks!

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