Cheesy Chicken Crescent Rolls
Soft crescent dough stuffed with creamy chicken and cheese, rolled up, and baked until golden with a rich sauce poured over the top.
INGREDIENTS (FULL LIST & DETAILS)
For the Filling
- 2 cups cooked chicken, shredded or finely chopped
(rotisserie chicken works GREAT) - 1 cup shredded cheese
(cheddar, mozzarella, Monterey Jack, or a mix) - 4 oz (½ block) cream cheese, softened
- 2 tbsp butter
- 2–3 tbsp mayonnaise or sour cream
- 2 tbsp chopped green onions (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp paprika
For the Crescent Rolls
- 2 cans refrigerated crescent rolls (8 rolls each)
(16 crescent triangles total) - 1 tbsp melted butter (for brushing)
For the Creamy Sauce
This sauce makes the dish extra rich and prevents dryness.
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk or half-and-half
- ½ cup cheese (cheddar or mozzarella)
- ¼ tsp pepper
- Pinch garlic powder
- Pinch paprika
Optional Toppings
- Fresh parsley
- Crushed buttery crackers
- Extra melted butter
- Parmesan cheese
STEP-BY-STEP DIRECTIONS (VERY LONG & DETAILED)
1. Prepare the Chicken Filling
- In a large bowl, add your chopped or shredded chicken.
- Add the shredded cheese.
- Add softened cream cheese — make sure it’s soft so it blends easily.
- Add the butter (soft or melted).
- Add mayo or sour cream for creaminess.
- Add seasonings:
- garlic powder
- onion powder
- black pepper
- salt
- paprika
- Mix everything together until smooth and creamy.
- Taste and adjust seasoning if needed.
The filling should be thick, creamy, and easy to scoop.
2. Prepare the Crescent Rolls
- Preheat your oven to 375°F (190°C).
- Spray a large baking dish with non-stick spray.
- Open the crescent roll tubes gently.
- Separate into individual triangles.
- Place each triangle on a clean surface with the wide end facing you.
3. Fill and Roll
- Add 1–2 tablespoons of chicken filling to the wide end of each crescent triangle.
- Roll gently toward the narrow end.
- Tuck the sides slightly to keep filling from leaking.
- Place each roll seam-side down in the baking dish.
- Brush lightly with melted butter for golden color.
Make sure rolls are close together but not squished — they will puff as they bake.
4. Make the Creamy Sauce
- In a bowl, whisk together:
- cream of chicken soup
- milk
- shredded cheese
- pepper
- a pinch of garlic powder
- a pinch of paprika
- Mix until smooth and pourable.
- Taste — add more spices if you want stronger flavor.
5. Pour Sauce Over the Crescent Rolls
- Slowly pour the sauce evenly over the rolls.
- Make sure sauce goes around them and slightly underneath.
- Do not fully cover the tops — leave some exposed to turn golden.
5. Bake
- Bake at 375°F (190°C) for 25–30 minutes, or until:
- rolls are puffed
- tops are golden brown
- sauce is bubbly
- If the top browns too fast, cover lightly with foil for the last 10 minutes.
- Let the rolls cool for 5–10 minutes before serving — sauce thickens as it rests.
SERVING IDEAS
Serve with:
- mashed potatoes
- rice
- roasted vegetables
- salad
- baked potatoes
- garlic butter broccoli
PRO TIPS FOR PERFECT CHEESY CHICKEN ROLLS
- Use rotisserie chicken for best flavor.
- Softened cream cheese blends better.
- Don’t overfill the rolls — filling will leak.
- Elevate flavor by adding a little hot sauce or Dijon mustard to the filling.
- Let them rest before serving so the sauce thickens.
- Bake uncovered at first for golden tops.
FLAVOR VARIATIONS
Spicy Version
Add:
- 1 tbsp hot sauce
- 1 tsp chili flakes
- Pepper Jack cheese
Ranch Version
Add 1 tbsp ranch seasoning to the filling.
Broccoli & Chicken
Add ½ cup finely chopped steamed broccoli to the filling.
Cheddar Bacon Chicken
Add:
- ½ cup cooked crumbled bacon
- cheddar cheese
- pinch of smoked paprika
Italian Style
Use mozzarella + add:
- Italian seasoning
- parmesan
- serve with marinara
STORAGE
Refrigerator: 3–4 days
Freezer: Up to 2 months
Reheat in oven for best texture.
Enjoy.