Chicken With Crescent Rolls Recipe

Chicken with Crescent Rolls recipe is a delicious, easy chicken recipe for any busy night of the week. This recipe is ready in 15 minutes and uses store bought crescent rolls instead of pie crust.

This recipe is easy to use and will make you something to look forward to with your family. This is great while waiting for a meal in your restaurant or at home.

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Cheesy Chicken Crescent Roll

Blue Ribbon Recipe

Colder weather means comfort food. These stuffed crescent rolls are comfort food all the way. This dinner is super easy to make – great on a weeknight. It’s a cross between chicken noodle soup and chicken dumplings. Kids are going to love this. Easy dinner on a cold day.

SERVES4

PREP TIME25 Min

COOK TIME30 Min

METHODBake

Ingredients For Cheesy Chicken Crescent Roll

5boneless chicken breasts
1 cgrated mozzarella cheese
110 ounce can cream of chicken soup
1soup can full of milk
1 pkgcrescent rolls

How To Make Cheesy Chicken Crescent Roll

We cooked our chicken in the Instant Pot. We added 1 cup chicken broth to the pot. Then sprinkled salt and pepper over the chicken. Cooked on high pressure for 14 minutes. Then a quick release.

1Cook how you like. I either put a little salt, pepper, onion and garlic powder. Then I cook in a frying pan with a little olive oil. You can also use a rotisserie chicken pulled off bone and skin removed. Remove and dice.
2Mix 1/2 cup mozzarella cheese with the chicken in a bowl. Set aside.
3Separate and unroll the crescent rolls.
4Place chicken and cheese mixture on the large end of a separated crescent roll.
5Then roll the dough to form a crescent.
6Once rolled, place in a 9 x 13 dish. Continue until all rolls are completed.
7Heat soup, milk and the remaining cheese in a saucepan.
8When warm pour soup mix over the chicken rolls.
9Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly.
10NOTE: You can also make this into one roll. Here are the directions:1. Cook chicken and dice. Mix 1/2 cup mozzarella cheese with chicken in the bowl; set aside.
2. Separate and unroll the crescent rolls and place side by side in a 9×13 baking dish. Put chicken mixture at one end of roll and roll into a cake roll (like a log).
3. Heat soup, milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. You can double the recipe and put both loaves in the 9×13 pan.

CHICKEN CRESCENT ROLLS

Just 5 ingredients and 10 minutes of prep for this easy dinner recipe! The cheesy Chicken Crescent Rolls are baked until golden brown and served with a creamy gravy. It’s simple comfort food that the whole family will love!

When you need a quick lunch or dinner, grab a few kitchen staples and throw together this recipe for Chicken Crescent Rolls. You can use a store-bought rotisserie chicken, leftovers from another meal, or even canned chicken. Then just assemble and bake!

Close up front shot of chicken crescent rolls in a dish with a serving spatula

HOW TO MAKE CHICKEN CRESCENT ROLLS:

In this easy recipe, Pillsbury crescent rolls are stuffed with chicken and cheese, and then baked in a casserole dish with a cheesy sauce. If you’re starting with cooked or canned chicken, the easy dinner will be ready for the oven in just 10 minutes! Let’s get started…

5 INGREDIENTS FOR CHICKEN CRESCENT ROLL UPS:

Cooked, diced chicken (canned chicken works well!)
Grated cheddar cheese
Condensed cream of mushroom soup
Milk
Tube of refrigerated Pillsbury crescent roll dough

Can of refrigerated Pillsbury crescent rolls

STEP 1: STIR TOGETHER SAUCE

In a large bowl, stir together the soup, milk and half of the cheese. Pour the sauce into the bottom of an 8-inch square baking dish and set it to the side.

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Creamy sauce for chicken crescent rolls in a mixing bowl

STEP 2: COMBINE CHICKEN AND CHEESE

In a small bowl, combine the chicken and the rest of the cheddar cheese. I used both white cheddar and regular cheddar here, because that’s what I had in my fridge at the time. You can also substitute with other cheese that you might enjoy!

STEP 3: STUFF CRESCENT ROLLS WITH CHICKEN

Unroll the tube of crescent roll dough and separate it into 8 triangles (the dough will be perforated to help you). Place 1-2 heaping tablespoons of the chicken and cheese mixture onto the wide end of each triangle.

Process shot of how to make chicken crescent rolls

Roll up the dough over the filling, and then repeat with the remaining chicken and rolls.

Rolled up chicken crescent roll on a cutting board before baking

Place each stuffed crescent roll (seam-side down) in the sauce.

Overhead shot of chicken crescent rolls in a white baking dish before going in the oven

STEP 4: BAKE CHICKEN CRESCENT ROLLS

Bake the dish in a 350 degree F oven for about 25 minutes, or until the sauce is hot and bubbly and the tops of the crescent rolls are golden brown.

Horizontal shot of cheesy chicken crescent rolls in a white dish

PREPARATION AND STORAGE TIPS:

Make Ahead: You can assemble the dish in advance and keep it covered in the refrigerator for up to 8 hours before baking.
Store leftover chicken crescent rolls in an airtight container in the refrigerator for 3-4 days.
Freeze leftover chicken crescent roll ups in an airtight container in the freezer for up to 3 months.
To reheat the crescent rolls, place the dish in a 325 degree F oven just until warmed through (about 15 minutes). You can also reheat individual roll ups in the microwave for 30 seconds – 1 minute.

Close up shot of a chicken crescent roll on a serving spatula

COOK’S TIPS AND RECIPE VARIATIONS:

The rolls are done when the tops are golden brown and the sauce is hot and bubbly. The bottom part of the rolls (that are submerged in the sauce) are not going to get crispy and golden, since they’re not exposed to the air. Instead, they will be soft and tender like dumplings. That’s fine! They will still cook through — you’re not eating raw dough.
This recipe calls for condensed cream of mushroom soup, but you can use any soup flavor that you prefer. Condensed cream of chicken soup or condensed cream of celery soup would both work well, too.
Chicken Crescent Rolls with Sour Cream: for a creamy filling in your crescent rolls, try adding sour cream or softened cream cheese to the chicken mixture.
Canned Chicken Crescent Rolls: you need 1 cup of cooked, diced chicken for this recipe. You can use canned chicken, or you can use store-bought rotisserie chicken or store-bought pre-cooked chicken (such as Perdue ShortCuts or Tyson Grilled n’ Ready). If you have more time, you can also cook your own chicken at home to use in this recipe. Leftover chicken from a previous meal also works well!
I used both white cheddar and regular orange cheddar in these photos, since that’s what I had on hand at the time. You can substitute with other good melting cheeses, including gouda, Swiss or mozzarella. For a spicy kick, try Pepper Jack!

Chicken Crescent Rolls

Just 5 ingredients and 10 minutes of prep for these easy, cheesy Chicken Crescent Rolls!

CourseLunch or Dinner

CuisineAmerican

Keywordcanned chicken crescent rolls, chicken crescent roll ups, chicken crescent rolls

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Servings4 people

Calories402.9kcal

Ingredients

1 cup cooked, finely diced chicken (or use canned chicken)
1 cup grated cheddar cheese, divided
1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
¼ cup milk
1 (8 oz) tube refrigerated crescent roll dough (8 count)

Instructions

Preheat oven to 350 degrees F.
In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
In a separate bowl, combine chicken and remaining ½ cup of cheese.
Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft – like dumplings — but will still be cooked through.

Notes

The rolls are done when the tops are golden brown and the sauce is hot and bubbly. The bottom part of the rolls (that are submerged in the sauce) are not going to get crispy and golden, since they’re not exposed to the air. Instead, they will be soft and tender like dumplings. That’s fine! They will still cook through — you’re not eating raw dough.
This recipe calls for condensed cream of mushroom soup, but you can use any soup flavor that you prefer. Condensed cream of chicken soup or condensed cream of celery soup would both work well, too.
Chicken Crescent Rolls with Sour Cream: for a creamy filling in your crescent rolls, try adding sour cream or softened cream cheese to the chicken mixture.
Canned Chicken Crescent Rolls: you need 1 cup of cooked, diced chicken for this recipe. You can use canned chicken, or you can use store-bought rotisserie chicken or store-bought pre-cooked chicken (such as Perdue ShortCuts or Tyson Grilled n’ Ready). If you have more time, you can also cook your own chicken at home to use in this recipe. Leftover chicken from a previous meal also works well!
I used both white cheddar and regular orange cheddar in these photos, since that’s what I had on hand at the time. You can substitute with other good melting cheeses, including gouda, Swiss or mozzarella. For a spicy kick, try Pepper Jack!

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