My mother-in-law made this for every baby shower and bridal luncheon in the 70s.

To keep this true to its 1970s roots, the basic recipe sticks to four ingredients, but there are a few simple ways to tweak it while staying practical. For a slight flavor boost, you can use cream of mushroom or cream of celery soup instead of cream of chicken, or sprinkle a pinch of garlic powder, onion powder, or dried parsley into the chicken mixture. If you like a bit more cheese, add an extra 1/4 cup inside the filling and keep the rest on top. You can also swap in a Mexican-style cheese blend for a different flavor profile.

For meal prep, cook and shred your chicken a day or two ahead (rotisserie chicken works perfectly) and store it in the fridge; then you just stir, roll, and bake on a busy night. To make smaller, appetizer-style bites for showers or luncheons, cut each crescent triangle in half lengthwise, use a smaller scoop of filling, and reduce the bake time slightly, watching for golden color.

For food safety, always start with fully cooked chicken—never rely on the baking time here to cook raw meat. If using leftover chicken, make sure it has been refrigerated within 2 hours of cooking and used within 3–4 days. Keep the crescent dough chilled until you’re ready to assemble so it’s easier to handle and rises properly. Leftovers should be cooled, covered, and refrigerated within 2 hours and eaten within 3 days; reheat in a 325°F (165°C) oven until the center is hot, which helps the crescents crisp back up better than the microwave.