Creamy, comforting, and impossibly easy — these Chicken Stuffed Crescent Rolls are the kind of recipe that disappears fast at the dinner table. Imagine warm crescent dough hugging a rich cream cheese and cream-of-chicken filling studded with tender shredded chicken and a bright pop of green onion. Fun fact: crescent rolls were popularized in mid-century American cookbooks when home cooks began stuffing them with everything from cheese to fruit — talk about versatile comfort food. If you love family-friendly dinners that come together in minutes, this one’s for you. For a slightly cheesier take, check out our classic chicken stuffed crescent rolls to compare variations. Ready to roll? Let’s bake!
What is Chicken Stuffed Crescent Rolls?
What’s in a name? Chicken Stuffed Crescent Rolls are exactly what they sound like: flaky crescent dough filled with a creamy, savory chicken filling and baked until golden. Who named it — a hurried home cook or a brilliant party host? Maybe both. Why so irresistible? Because warm dough plus creamy filling equals instant comfort. And if you’re wondering whether “the way to a man’s heart is through his stomach,” this recipe offers a tasteful demonstration. Try it for a potluck or weeknight dinner and see how quickly it becomes a favorite. Give it a go and tell us what you think — your kitchen will thank you.
Why You’ll Love This
- Creamy, comforting filling: The blend of cream cheese and cream-of-chicken soup makes an irresistibly smooth, savory center that pairs perfectly with flaky crescent dough, delivering a satisfying bite every time.
- Budget-friendly and practical: Using canned soup and store-bought crescent dough keeps costs low and prep fast. Leftover rotisserie chicken or shredded chicken stretches a long way here, making this a wallet-friendly meal.
- Flavorful toppings and versatility: A sprinkle of chopped green onions adds freshness, and the reserved gravy makes a simple sauce that elevates each roll. For a twist, try adding a little shredded cheddar or a pinch of paprika before rolling.
If you enjoy handheld comfort foods, you might also like our chicken crescent rolls for another easy variation. Ready to roll up some magic? Let’s cook.
How to Make
Quick Overview
This recipe is straightforward and fast: creamy, savory filling wrapped in store-bought crescent dough, baked to golden perfection. Preparation is simple — about 10–15 minutes to assemble and under 12 minutes to bake — and the texture is a delightful contrast of soft filling and crisp outer layers. The standout element is the creamy sauce that doubles as a filling and optional gravy, keeping every bite moist and flavorful.
Ingredients
- 2 (8 oz) cans Pillsbury crescent roll dough, refrigerated, separated into triangles as directed on the package
- 2 cans cream of chicken soup (10.5 oz each), room temperature if possible for easier stirring
- 8 oz package cream cheese, softened to room temperature for smooth blending
- 2 to 3 cups shredded cooked chicken, cooled and shredded (rotisserie chicken works great)
- 1 package Italian dressing mix, or 3 tablespoons Italian seasoning mix, dry
- 2 to 3 green onions, chopped, optional for garnish and freshness
Directions
- Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly grease it to prevent sticking.
- In a medium pot set over medium heat, combine the softened cream cheese and the two cans of cream of chicken soup. Stir constantly until the mixture becomes smooth and homogenous, about 3–5 minutes.
- Add the Italian dressing mix (or 3 tablespoons of the mix) to the pot and stir until fully incorporated. Reduce the heat to low to keep the sauce warm.
- Carefully pour most of the sauce into a medium bowl, leaving a small amount in the pot to serve as a gravy later. Reserve about 1/4 to 1/3 cup in the pot.
- Into the bowl with the majority of the sauce, stir in the shredded cooked chicken and the chopped green onions if using. Mix until the chicken is well-coated and the filling is evenly combined.
- Separate the crescent roll dough into individual triangles along the perforations. Spoon about 1 to 2 tablespoons of the chicken filling onto the wide end of each triangle. Be careful not to overfill to avoid tearing.
- Roll each triangle tightly from the wide end toward the point, pinching the seams gently to seal. Place the rolls seam-side down on the prepared cookie sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 9–12 minutes, or until the crescent rolls are puffed and golden brown. Remove from the oven and let cool for 1–2 minutes.
Serve warm with the reserved gravy spooned over the top if desired. These are best eaten fresh from the oven but are still delicious at room temperature.
What to Serve With
- Fresh green salad: A crisp mixed greens salad with a light vinaigrette balances the richness of the rolls.
- Roasted vegetables: Roasted broccoli, carrots, or Brussels sprouts add texture and color.
- Creamy coleslaw: The tang of coleslaw cuts through the richness and complements the savory filling.
- Dipping sauces: Serve with ranch, honey mustard, or a simple pan gravy made from the reserved sauce.
- Drinks: Iced tea, a light beer, or sparkling water with lemon pairs nicely for a casual meal.
Top Tips for Perfecting
- Soften cream cheese first: Let the cream cheese come to room temperature for an ultra-smooth filling; this prevents lumps.
- Use rotisserie chicken: It’s a time-saver and adds great flavor — save money by shredding leftovers.
- Don’t overfill the dough: Overfilling can cause the seams to open while baking. Aim for 1–2 tablespoons per triangle.
- Seal seams well: Pinch the dough gently to prevent leaking. Place seam-side down on the pan to help keep them closed.
- Add cheese or spice: Stir in 1/2 cup shredded cheddar for extra richness or a pinch of crushed red pepper for heat.
- Watch the bake time: Ovens vary — check at 9 minutes to avoid over-browning.
Storing and Reheating Tips
- Refrigerator: Store leftover rolls in an airtight container for up to 3 days. Keep the reserved gravy separate if possible.
- Freezing: You can freeze unbaked stuffed rolls on a parchment-lined tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.
- Reheating: Reheat refrigerated rolls in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed through and crisp. Microwave reheating is faster but may soften the crust; re-crisp in a hot skillet or oven for best texture.
FAQs
Can I use canned chicken instead of cooked shredded chicken?
Yes. Drain canned chicken well and flake it before mixing into the filling. It’s convenient, though some cooks prefer the texture of shredded rotisserie chicken.
Can I make these ahead of time?
You can assemble the rolls and refrigerate them for a few hours before baking. For longer storage, freeze unbaked rolls and bake from frozen when ready.
Is there a vegetarian version of this recipe?
Absolutely. Substitute cooked shredded mushrooms, seasoned tofu, or a medley of roasted vegetables in place of the chicken and use vegetable-based cream soups.
Can I make this gluten-free?
Use a gluten-free crescent dough or puff pastry if available and verify that the soup and seasoning mix are gluten-free. Homemade gluten-free dough also works but can be trickier to roll.
How do I keep the filling from leaking out?
Use moderate amounts of filling, press seams gently to seal, and place rolls seam-side down on the baking sheet. Chilling assembled rolls briefly before baking can help them hold shape.
Conclusion
These Chicken Stuffed Crescent Rolls are a quick, comforting crowd-pleaser that pairs convenience with delicious, homey flavor — perfect for weeknights, potlucks, or whenever you need a little comfort food magic. They’re simple enough for beginners, adaptable for picky eaters, and economical when using leftovers. If you want another take on baked chicken-filled crescents, check out this tasty version at Baked Chicken Stuffed Crescent Rolls on Yeyfood. Give this recipe a try, share it with friends, and enjoy the smiles at the table.
Chicken Stuffed Crescent Rolls
Equipment
- Medium Pot
- Cookie Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cans Pillsbury crescent roll dough 8 oz each, refrigerated, separated into triangles as directed on the package
- 2 cans cream of chicken soup 10.5 oz each, room temperature if possible for easier stirring
- 8 oz cream cheese softened to room temperature for smooth blending
- 2 to 3 cups shredded cooked chicken cooled and shredded (rotisserie chicken works great)
- 1 package Italian dressing mix or 3 tablespoons Italian seasoning mix, dry
- 2 to 3 pieces green onions chopped, optional for garnish and freshness
Instructions
- Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly grease it to prevent sticking.
- In a medium pot set over medium heat, combine the softened cream cheese and the two cans of cream of chicken soup. Stir constantly until the mixture becomes smooth and homogenous, about 3–5 minutes.
- Add the Italian dressing mix (or 3 tablespoons of the mix) to the pot and stir until fully incorporated. Reduce the heat to low to keep the sauce warm.
- Carefully pour most of the sauce into a medium bowl, leaving a small amount in the pot to serve as a gravy later. Reserve about 1/4 to 1/3 cup in the pot.
- Into the bowl with the majority of the sauce, stir in the shredded cooked chicken and the chopped green onions if using. Mix until the chicken is well-coated and the filling is evenly combined.
- Separate the crescent roll dough into individual triangles along the perforations. Spoon about 1 to 2 tablespoons of the chicken filling onto the wide end of each triangle. Be careful not to overfill to avoid tearing.
- Roll each triangle tightly from the wide end toward the point, pinching the seams gently to seal. Place the rolls seam-side down on the prepared cookie sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 9–12 minutes, or until the crescent rolls are puffed and golden brown. Remove from the oven and let cool for 1–2 minutes.