These Easy Cheesy Chicken Crescent Rolls are a quick and comforting dinner option perfect for busy weeknights. With tender shredded chicken, gooey cheese, and golden crescent roll dough, they come together in just a few simple steps and deliver big on flavor. They’re creamy, cheesy, and everything I want in a satisfying meal.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple to throw together, and the flavor is always a hit with my family. The crescent rolls bake up soft and buttery, while the chicken filling is creamy and savory. Whether I’m making it for dinner or bringing it to a gathering, it’s always a crowd-pleaser. Plus, I can customize it with ingredients I already have in my fridge.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken
- Cream cheese, softened
- Shredded cheddar cheese
- Crescent roll dough
- Milk
- Cream of chicken soup
- Garlic powder
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
directions
- I preheat the oven to 375°F (190°C) and grease a baking dish.
- In a bowl, I mix the shredded chicken, cream cheese, cheddar cheese, garlic powder, salt, and pepper until combined.
- I unroll the crescent dough and separate it into triangles.
- I spoon the chicken mixture onto the wide end of each triangle and roll them up like crescents.
- I place them in the baking dish, seam-side down.
- In another bowl, I mix the cream of chicken soup with milk and pour it evenly over the crescent rolls.
- I bake for 25–30 minutes or until golden brown and bubbly.
- I garnish with chopped parsley or green onions if I have some on hand.
Servings and timing
This recipe makes about 8 rolls, serving 4 people. It takes around 10 minutes to prep and 25–30 minutes to bake, so I usually have it on the table in under 45 minutes.
Variations
Sometimes I switch it up by using rotisserie chicken for convenience. I’ve also added jalapeños to the filling for an extra kick. If I’m out of cream of chicken soup, I’ve used cream of mushroom or even made a quick homemade version. Swapping cheddar for mozzarella or pepper jack gives a fun twist, too.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat, I pop them in the oven at 350°F until warm, or microwave them for about a minute. The oven keeps the texture crispier, which I prefer.
FAQs
How can I make this ahead of time?
I prepare the chicken filling and store it in the fridge up to a day in advance. Then I assemble and bake the rolls when I’m ready to eat.
Can I freeze the unbaked rolls?
Yes, I’ve frozen them after assembling. I just skip the soup topping, freeze the rolls on a tray, and then store them in a freezer bag. When baking from frozen, I add the soup topping and increase the bake time by 10 minutes.
What sides go well with this dish?
I usually serve it with a green salad, steamed vegetables, or roasted potatoes. It also goes well with rice or even a light soup.
Can I use canned chicken?
Yes, when I’m in a rush, I use canned chicken. I drain it well and mix it into the filling just like I would with shredded chicken.
How do I keep the rolls from getting soggy?
I make sure not to overload them with filling and I try not to pour too much sauce on top. Baking uncovered helps them stay crisp.
Conclusion
Easy Cheesy Chicken Crescent Rolls are one of my go-to meals for when I want something fast, delicious, and comforting. The combination of creamy chicken and warm, flaky crescent dough is always satisfying. It’s a dish that’s flexible, family-friendly, and perfect for any day of the week.
Easy Cheesy Chicken Crescent Rolls
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings (8 rolls)
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
These Easy Cheesy Chicken Crescent Rolls are a comforting, family-friendly dinner made with creamy shredded chicken and cheddar cheese wrapped in flaky crescent dough, then baked with a savory sauce.
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 can (8 oz) crescent roll dough
- ½ cup milk
- 1 can (10.5 oz) cream of chicken soup
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a bowl, mix shredded chicken, cream cheese, cheddar cheese, garlic powder, salt, and pepper.
- Unroll crescent dough and separate into triangles.
- Spoon chicken mixture onto the wide end of each triangle and roll up.
- Place rolls seam-side down in the baking dish.
- Mix cream of chicken soup with milk and pour over rolls.
- Bake for 25–30 minutes until golden brown and bubbly.
- Garnish with chopped green onions or parsley if desired.
Notes
- Use rotisserie or canned chicken for convenience.
- Customize with jalapeños or different cheeses.
- Store leftovers in the fridge for up to 3 days.
- Reheat in oven for best texture.
- Can be assembled ahead or frozen before baking.
Nutrition
- Serving Size: 2 rolls
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
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