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Chicken Stuffed Crescent Rolls

by Sally


  • 2 8 oz cans Pillsbury crescent roll dough
  • 2 cans cream of chicken soup
  • 8 oz pkg cream cheese softened
  • 2 – 3 c shredded cooked chicken
  • 1 pkg Italian dressing mix (or 3 TB)
  • 2 – 3 green onions chopped – optional


  • Preheat oven to 375.
  • Add cream cheese and both cans of soup to a medium pot and turn to medium heat.
  • Add dressing mix and stir until well combined. Turn down to low heat.
  • Pour most of the mixture into a large bowl, leaving enough in the pan to use as a gravy to put on the chicken bundles.
  • Add the chicken and the green onions to the large bowl and mix together. Set aside.
  • Separate the crescent roll dough and place the individual triangles on a cookie sheet.
  • Scoop a spoonful of chicken mix onto the crescent roll dough and roll (we fold the left side in, right side in, and then roll towards the long point).
  • Bake in the oven for 9-12 minutes.
  • Serve warm and top with remaining gravy if desired.

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