Chicken Stuffed Crescent Rolls
Golden, buttery crescent rolls wrapped around a creamy, savory chicken filling, topped with warm gravy.
Servings: 8 rolls
Calories: 420kcal
Equipment
- Medium Pot
- Cookie Sheet
Ingredients
Ingredients
- 2 cans Pillsbury crescent roll dough 8 oz each
- 2 cans cream of chicken soup
- 8 oz cream cheese softened
- 2 to 3 cups shredded cooked chicken
- 1 package Italian dressing mix or 3 tablespoons
- 2 to 3 green onions chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium pot over medium heat, stir together cream cheese and cream of chicken soup until smooth.
- Add Italian dressing mix and combine well. Reduce heat to low.
- Pour most of the sauce into a bowl, reserving some in the pot for gravy.
- Stir in shredded chicken and green onions (if using) into the bowl.
- Separate crescent rolls into triangles. Add a spoonful of filling to each and roll up tightly.
- Place rolls on a cookie sheet and bake 9–12 minutes, until golden.
- Serve warm with reserved gravy spooned on top if desired.
Notes
Great use for leftover or rotisserie chicken. Store leftovers in the fridge up to 3 days or freeze individually. Reheat in oven for best texture.
Nutrition
Calories: 420kcal | Fat: 25g