Ingredients for Chicken Croissant Bake
- Plain Croissants
- Jarlsberg Cheese
- 2 cups cooked chicken, shredded or diced
- Green Onions
- 2 cups milk
- 2 large eggs
- Dry Mustard
- 1 teaspoon salt
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How to Make Chicken Croissant Bake
- Preheat oven to 325°F (160°C).
- Grease an 8x8 inch baking dish.
- Arrange half of the croissant cubes (about 4 cups) in the prepared baking dish.
- Sprinkle with 1/2 cup of the shredded cheese.
- Evenly distribute the cooked chicken (2 cups, shredded or diced) and chopped onions (1/2 cup) over the croissants.
- Arrange the remaining croissant cubes (about 4 cups) on top.
- In a medium bowl, whisk together 2 cups milk, 2 large eggs, 1 tablespoon Dijon mustard, and 1 teaspoon salt.
- Pour the egg mixture evenly over the casserole.
- Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Bake uncovered for 1 hour and 15 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- Sprinkle with the remaining 1/2 cup of shredded cheese.
- Bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
22g
Fat
56g
Carbs
8g