My family can’t stop talking about these chicken crescent rolls. Serve this dish, and yours will be obsessed, too!
Shredded chicken, cream cheese, and green onions are bundled up in flaky, buttery crescent rolls. And let’s not forget the irresistible, creamy cheese sauce.
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After one bite, I think you’ll agree this dish is the ultimate comfort food.
Why You'll Love These Chicken Crescent Rolls
Soul-warming: The warm, cheesy sauce poured over the crescent rolls adds a comforting, homemade touch. It’s like a warm hug in a baking dish!
Easy Prep: Store-bought crescent roll dough plus pre-cooked chicken make prep a cinch. It’s quick, convenient, and delicious.
Family-Friendly Flavors: Both kids and adults will devour this dish. Even picky eaters can't resist it.
Make Ahead: Simply assemble, cover, and refrigerate. Come dinner tomorrow, all you have to do is bake.
Ingredients
- Refrigerated Crescent Roll Dough: For that flaky, buttery crust! Ready to use, this shortcut means less fuss.
- Cooked, Shredded Chicken: Use leftover chicken or rotisserie chicken. Both will create a mouthwatering filling.
- Cream Cheese: It offers a rich, tangy creaminess that binds the chicken filling.
- Green Onions: For a subtle onion flavor.
- Garlic Powder: It adds a savory garlic taste without overpowering other flavors.
- Dried Oregano: This earthy, aromatic herb enhances the overall flavor.
- Shredded Mozzarella Cheese: It melts beautifully to create a gooey texture both inside the rolls and the sauce.
- Cream of Chicken Soup: It forms the base of the sauce. It adds a savory flavor and a delightful creamy texture.
- Milk: To thin the soup mixture into a smooth, pourable sauce.
How to Make Chicken Crescent Rolls
Hot, homemade meals don’t have to be a big fuss. Just take it from this easy chicken crescent rolls recipe!
1. Prep. Preheat the oven to 350°F. Lightly grease a baking dish.
2. Mix. Mix the shredded chicken, cream cheese, green onions, garlic powder, oregano, and 1/2 cup of mozzarella cheese in a bowl.
3. Fill. Unroll and separate the dough into triangles. Add about 2-3 tablespoons of the chicken mixture onto each triangle.
4. Roll. Roll each one. Place seam-side down in the baking dish.
5. Heat. Add the cream of chicken soup, milk, and remaining 1/2 cup of mozzarella cheese in a saucepan. Heat until smooth.
6. Add. Top the crescent rolls with the sauce.
7. Bake. Bake for 25-30 minutes.
8. Serve. Let cool slightly and enjoy!
Tips for the Best Chicken Crescent Rolls
What I love most about this dish is that it’s convenient and easy enough for all skill levels. It also doesn’t hurt that it’s delicious, to boot!
Just be sure to check out these tips before you start cooking.
- Be careful. Gently unroll the crescent dough and separate into triangles, being careful not to tear it. That way, you keep all the filling inside.
- Don't overfill! Add too much filling and the chicken mixture will ooze out during baking.
- Be extra cheesy. For extra cheesy goodness, sprinkle some additional shredded mozzarella on top. Then, bake until you get a nice bubbly crust.
- Lighten it up. Instead of cream cheese, use Greek yogurt for a lighter dish.
- Try tasty variations. Try adding crispy bacon bits, diced red peppers, or sliced mushrooms to the filling for a flavorful twist.
How to Store
Want to make chicken crescent rolls in advance? Great news, you can!
Baked or unbaked, here’s how to store this dish:
To Make Ahead: Assemble unbaked rolls, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time when cooking from chilled.
To Store: Let the dish cool completely. Place in an air-tight container and refrigerate for up to 3 days. For longer storage, wrap individual rolls tightly in plastic wrap.
To Freeze: Wrap cooled rolls individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm refrigerated rolls in a 350°F oven for 10-15 minutes or microwave for 30-60 seconds until heated through. Cover with foil when reheating in the oven to prevent over-browning.
Chicken Crescent Rolls
8
servings20
minutes30
minutes455
kcalThese creamy chicken crescent rolls are comfort food at its finest! The cheesy sauce combined with buttery crescents is impossible to resist.
Ingredients
2 (8 count) cans refrigerated crescent roll dough
2 cups cooked, shredded chicken
8 ounces cream cheese, softened
1/4 cup finely chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 cup shredded mozzarella cheese, divided
1 can cream of chicken soup
1/4 cup milk
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a medium bowl, mix the shredded chicken, cream cheese, green onions, garlic powder, oregano, and 1/2 cup of the mozzarella cheese until well combined.
- Unroll the crescent roll dough and separate into triangles. Place about 2-3 tablespoons of the chicken mixture on the wide end of each triangle.
- Roll up each crescent triangle, starting at the wide end and tucking in the sides as you roll. Place seam-side down in the prepared baking dish.
- In a small saucepan, whisk together the cream of chicken soup, milk, and remaining 1/2 cup of mozzarella cheese. Heat over medium heat until the cheese is melted and the mixture is smooth.
- Pour the soup mixture evenly over the crescent rolls in the baking dish.
- Bake for 25-30 minutes, until the crescents are golden brown and the sauce is bubbly.
- Let cool for 5 minutes before serving. Enjoy!
3 Comments
So dang good!!! I used a shredded rotisserie chicken and chive and onion cream cheese and it was delicious!
I just could not stop eating it. Thank you for this fantastic recipe.
I used laughing cow vs. cream cheese, Monterey Jack vs. mozzarella for more flavor and added some bacon and ranch seasoning.
I took your idea but out of necessity had to change two ingredients. I used whipped chive cream cheese and Monterey Jack cheese.
I bought some shredded rotisserie chicken and put in food processor so it was very creamy. I used no salt or pepper, just garlic salt and oregano like it said in recipe. OMG this was so delicious!!! Waiting for my granddaughters to taste them but honestly I would make this just for ME!!!