Chicken Crescent Rolls

These cheesy chicken crescent rolls are the ultimate comfort food with their buttery crescent rolls stuffed with cheese, chicken, and plenty of great flavor.

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If you are looking for an easy, crowd-pleasing meal, then creamy chicken crescent rolls are the perfect solution. This delicious dish combines a savory cheese filling with moist pieces of chicken, all wrapped in golden brown crescent rolls, resulting in a hearty appetizer or main course that will leave your guests asking for more! 

Chicken Crescent Rolls Ingredients

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You’ll need:

• 10.5-ounce can condensed cream of chicken and mushroom soup
• ½ cup 2% milk
• 1-ounce packet of ranch seasoning (Hidden Valley brand)
• 4 ounces cream cheese, very soft room temperature
• 2 tablespoons of fresh chopped chives (plus more for garnish)
• 1 cup shredded mozzarella cheese
• 1¼ cups shredded white meat chicken
• 12-ounce can Grands original crescent rolls

PRO TIP:

Be sure to use fresh cans of the Grands crescent rolls for this easy dinner recipe. If they have been sitting in your refrigerator for an extended period of time, they do not bake up as well.

Substitutions and Additions

CHEESE: For this chicken crescent roll-ups recipe, I like the convenience of using the bagged pre-shredded mozzarella cheese. You certainly shred your own block cheese if desired. You can substitute the mozzarella with shredded Colby jack, cheddar, or even a combination of these cheeses. 

CRESCENT ROLLS: If you are using standard-sized crescent rolls for this crescent roll cream cheese chicken (not the Grands size), you will need to note that you may need another half can (or a 4-ounce/4-count can) of crescent dough to hold all the chicken filling. You will not be able to get a heaping 2 tablespoons of filling into the centers of the smaller crescent rolls. You will also need to start checking for doneness at the 15-minute mark.

CHICKEN: Leftover rotisserie chicken is an excellent shortcut for the shredded chicken in this chicken in a crescent roll recipe. I like to get a large, family-sized package of boneless skinless chicken breasts and cook them in my instant pot pressure cooker (according to the manufacturer’s instructions), allow the chicken to cool then shred all of it. I then place 1 to 2-cup amounts into freezer-safe, airtight containers or bags, then I freeze the cooked and shredded chicken. This way, I always have it on hand for busy weeknight dinners.

CREAM SOUP: I love the flavor combination of the canned chicken and mushroom soup for this crescent roll chicken recipe. You can certainly use a can of standard cream of chicken soup, cream of chicken and herbs, cream of celery, or even a standard can of cream of mushroom soup. Any of the canned soup options will work in this easy chicken recipe.

How to Make This Chicken Crescent Rolls Recipe

STEP ONE: Preheat the oven to 375°F. 

STEP TWO: In a large bowl, stir together the can of cream of chicken & mushroom soup, milk, and 1 tablespoon of the ranch seasoning powder until well combined and smooth.

STEP THREE: Pour all but ¼ cup of the soup mixture into the bottom of a 9×13 casserole dish and spread it out evenly. Keep the remaining soup mixture in the large bowl to combine with the remaining ingredients.

STEP FOUR: In the bowl with the remaining soup mixture, add the cream cheese, remaining ranch seasoning powder, and chopped chives. Stir together until your cream cheese is well incorporated and minimal lumps of cream cheese remain.

STEP FIVE: Next, add the shredded mozzarella cheese and shredded chicken. Fold all the ingredients together until all the chicken is coated with the sauce.

STEP SIX: Pop open the can of Grands original crescent rolls and separate the individual triangles. Using your fingertips, gently flatten each crescent roll dough triangle to get a larger area to place the filling. You can assemble one roll at a time if your workspace is limited.

STEP SEVEN: Evenly distribute (using about 2 to 2½ tablespoons) the chicken filling into the center of the largest/widest part of each of the flattened triangles.

STEP EIGHT: Starting with the larger part of the triangle, gently pull up the sides of the crescent roll-up, then fold the longer (more narrow) part over the top. Being very careful, try to seal as much of the sides as possible. You want a little bun-shaped, chicken-filled crescent. Do not worry if they are not perfectly sealed up. The crescent roll triangles are not always sized exactly the same, so you may need to use some of the excess long narrow pieces to patch over some of the exposed chicken filling areas. 

STEP NINE: Place the chicken-filled crescent rolls into the 9×13 baking dish leaving a little space between each of the individual rolls. This allows the crescents to expand during baking and also allows the sauce to surround each chicken crescent roll. Repeat until all the crescents have been filled.

STEP TEN: Bake for 20 to 22 minutes or until the sauce is bubbly and the tops of the crescents are golden brown.

STEP ELEVEN: Once your chicken crescent rolls have come out of the oven, you can garnish them with a little sprinkle of additional chopped chives. You can also drizzle some of the sauce from the dish over the tops of the crescent roll when plating and serving.

How To Serve

These delicious little bundles of goodness are a great way to get the whole family, even the picky eaters, on board with your dinner offering. Add a side salad, Caesar salad, or tomato cucumber salad on the side for a bit of freshness.

Crescent rolls are so versatile, and there are plenty of ways to add them to your meal plan. Check out our taco ring and chili cheese dog bake for two favorites. 

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Storage

IN THE FRIDGE: While these chicken cream cheese crescent rolls are best enjoyed right away, you can store any leftover chicken bundles in an airtight container in the fridge for up to three days.

IN THE FREEZER: I do not recommend freezing these crescent roll-ups as the flaky crescent rolls will become soggy once thawed. 

With just a handful of simple ingredients, this comforting dish is ready in just over 30 minutes, making it a perfect easy weeknight dinner for busy households! Wrapped in a flaky crescent roll, smothered in a creamy sauce, and stuffed with cheese and chicken, these chicken crescent rolls are delicious.

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Chicken Crescent Rolls

5 from 2 votes

These cheesy chicken crescent rolls are the ultimate comfort food with their buttery crescent rolls stuffed with cheese, chicken, and plenty of great flavor.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 10.5 ounces condensed cream of chicken and mushroom soup
• ½ cup 2% milk
• 1 ounce ranch seasoning, Hidden Valley brand
• 4 ounces cream cheese, very soft room temperature
• 2 tablespoons chopped chives, plus more for ganish
• 1 cup mozzarella cheese, shredded
• 1¼ cups white meat chicken, shredded
• 12 ounces Grands original crescent rolls

Instructions

 

• Preheat oven to 375°F.
• In a large bowl, stir together the can of cream of chicken & mushroom soup, milk, and 1 tablespoon of the ranch seasoning powder until well combined and smooth.
• Pour all but ¼ cup of the soup mixture into the bottom of a 9×13 casserole dish and spread it out evenly. Keep the remaining soup mixture in the large bowl to combine with the remaining ingredients.
• In the bowl with the remaining soup mixture, add the cream cheese, remaining ranch seasoning powder, and chopped chives. Stir together until your cream cheese is well incorporated, and minimal lumps of cream cheese remain.
• Add the shredded mozzarella cheese and shredded chicken. Fold all the ingredients together until all the chicken is coated with the sauce.
• Pop open the can of Grands original crescent rolls and separate the individual triangles. Using your fingertips, gently flatten each crescent roll triangle to get a larger area to place the filling. You can assemble one roll at a time if your workspace is limited.
• Evenly distribute (using about 2 to 2½ tablespoons) the chicken filling into the center of the largest/widest part of each of the flattened triangles.
• Starting with the larger part of the triangle, gently pull up the sides of the crescent roll-up, then fold the longer (more narrow) part over the top. Being very careful, try to seal as much of the sides as possible. You want a little bun-shaped, chicken-filled crescent. Do not worry if they are not perfectly sealed up. The crescent roll triangles are not always sized exactly the same, so you may need to use some of the excess long narrow pieces to patch over some of the exposed chicken filling areas.
• Place the chicken-filled crescent rolls into the 9×13 casserole dish leaving a little space between each filled roll. This allows the crescents to expand during baking and also allows the sauce to surround each chicken crescent roll. Repeat until all the crescents have been filled.
• Bake for 20 to 22 minutes or until the sauce is bubbly and the tops of the crescents are golden brown.
• Once your chicken crescent rolls have come out of the oven, you can garnish them with a little sprinkle of additional chopped chives. You can also drizzle some of the sauce from the dish over the tops of the crescent roll when plating and serving.

Notes

• Be sure to use fresh cans of the Grands crescent rolls for this easy dinner recipe. If they have been sitting in your refrigerator for an extended period of time, they do not bake up as well.
• Be sure that your cream cheese is very soft. You need to be able to stir and smooth out the majority of the lumps with only a wooden spoon or plastic spatula.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chicken stuffed crescent rolls at the lower end of the recommended baking time.
• These chicken pockets should be served while hot. The longer they sit in the sauce and cool down, the crescents tend to become soggy.

Nutrition

Calories: 329kcal | Carbohydrates: 23g | Protein: 10g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 1012mg | Potassium: 104mg | Fiber: 0.02g | Sugar: 6g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg

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