I’m so excited to share my Chicken Stuffed Crescent Rolls recipe with you! These flaky crescent roll pockets are filled with a creamy chicken mixture and bake up in about 30 minutes. They are a perfect quick dinner or easy party snack that everyone will ask for again.
Level: Easy
Total Time: 34 minutes (plus any optional prep)
Prep Time: 25 minutes
Cook Time: 9 to 12 minutes
Yield: 16 bundles
Course: Main, Dinner
Cuisine: American comfort
This recipe is a family favorite because it is fast, comforting, and uses a few pantry staples. We use store bought crescent roll dough as a shortcut and a creamy filling made from cream cheese and condensed cream soup for easy flavor. Toss in shredded cooked chicken and a packet of Italian dressing mix and you have a simple filling that tastes far richer than the effort. I first tried a version of these when a friend brought them to our house and I loved how fast they came together. Now I make them when I need a no-fuss meal.
How to Make Chicken Stuffed Crescent Rolls
Here is how the recipe comes together, step by step in plain language:
• Heat and mix the creamy base. Melt together cream cheese and two cans of cream of chicken soup until smooth. Stir in the Italian dressing mix.
• Make the filling. Put most of that warm mixture into a bowl, then stir in shredded cooked chicken and optional green onions. Save a little sauce for topping.
• Fill the crescent dough. Lay out the crescent triangles, add a spoonful of filling to each, fold the edges inward and roll up toward the point to make a sealed pocket.
• Bake until golden. Bake the bundles at 375 degrees F for about 9 to 12 minutes, or until they are golden brown. Spoon remaining sauce on top and serve warm.
Ingredients
• 2 (8 ounce) cans crescent roll dough, refrigerated
• 2 (10.5 ounce) cans cream of chicken soup (or cream of mushroom or celery)
• 8 ounces cream cheese, softened
• 2 to 3 cups shredded cooked chicken (rotisserie or leftover chicken works great)
• 1 packet Italian dressing mix, about 3 tablespoons
• 2 to 3 green onions, chopped, optional
• Optional cheese: up to 1/4 cup grated Parmesan, shredded cheddar, or mozzarella for extra melty goodness
Directions
- Preheat your oven to 375 degrees F and line a cookie sheet with parchment paper or lightly spray it.
- In a medium saucepan over medium heat add the softened cream cheese and both cans of cream of chicken soup. Stir until warm and smooth.
- Stir in the packet of Italian dressing mix until the sauce is well combined. Reduce heat to low.
- Pour most of the sauce into a large mixing bowl, leaving a few tablespoons in the pan as gravy to spoon over the cooked rolls.
- Add the shredded chicken and chopped green onions to the large bowl and mix until everything is coated. Taste and add a little salt or pepper if needed.
- Unroll the crescent dough and separate into 16 triangles. Place a heaping teaspoon to a tablespoon of the chicken mixture near the wide end of each triangle. Fold the left side and the right side in over the filling, then roll from the wide end toward the pointed end so the seams are tucked underneath. Do not overfill or they may leak.
- Place each bundle on the prepared baking sheet. If you want a shiny top, whisk one egg with one tablespoon water and brush the tops lightly.
- Bake for 9 to 12 minutes until the crescent dough is puffed and golden brown.
- Remove from the oven and spoon the reserved warm sauce over the top of the bundles. Serve warm.
Process Details
• Cream base: Warming the cream cheese with the condensed soup makes a smooth, thick sauce that clings to the chicken and keeps the pockets moist.
• Filling texture: Use shredded chicken rather than chopped for easier spooning and even distribution inside the crescent dough. Rotisserie chicken is a great time saver.
• Sealing the rolls: Folding the small sides in before rolling helps keep the filling inside while baking. If you overfill the triangles they will pop open.
• Oven time: Ovens vary. If your bundles are still doughy at 12 minutes, give them a few more minutes but watch closely so they do not burn.
Tips for Success
• Do not overfill the crescent triangles. A little filling goes a long way.
• Use cold crescent dough straight from the package and handle it gently to keep the texture light.
• Brush with egg wash for a glossy golden finish. This step is optional but makes the rolls look extra nice.
• If your filling seems very thick, mix in one or two tablespoons of milk to loosen it so it is easier to spoon.
• For extra flavor stir 1/4 cup grated Parmesan or shredded cheddar into the filling before assembling.
Serving Ideas
• Serve these bundles with a simple side salad or roasted vegetables for a quick weeknight meal.
• Offer extra warm gravy or the reserved sauce for dipping.
• They are great as party finger food. Line a platter with napkins and add a small bowl of marinara or ranch for dipping.
• Make smaller bundles and serve as appetizers at a gathering.
Storage & Freezing
• Refrigerator: Cool completely then store in an airtight container for 3 to 4 days. Reheat in a 325 degree F oven until warmed through, about 10 to 15 minutes.
• Freezing: Freeze cooled, baked bundles in a single layer on a baking sheet until firm, then transfer to freezer bags for up to 3 months. Reheat from frozen at 350 degrees F for 18 to 22 minutes or until hot inside.
• Make ahead: You can assemble the bundles and keep them covered in the refrigerator for a few hours before baking. Brush and bake just before serving.
Nutrition Info (Approximate per bundle)
• Calories: 209 kcal
• Carbohydrates: 15 g
• Protein: 6 g
• Fat: 14 g
• Saturated Fat: 6 g
• Cholesterol: 32 mg
• Sodium: about 660 mg
• Fiber: 0.5 g
Nutrition is an estimate and will vary by brands and portion sizes.
These Chicken Stuffed Crescent Rolls are an easy, comforting meal when you need something fast and satisfying. I love how the creamy filling and flaky crescent dough pair together. They are perfect for busy weeknights, potlucks, or when you want something warm and simple that still feels special. I hope your family enjoys them as much as mine does. If you try them, please let me know how you served them.
