Chicken Stuffed Crescent Rolls
Creamy, comforting, and impossibly easy — these Chicken Stuffed Crescent Rolls are the kind of recipe that disappears fast at the dinner table.
Servings: 4 servings
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.
Notes
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.