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.
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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
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STEP-BY-STEP DIRECTIONS (VERY LONG & DETAILED)
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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.
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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.
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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.
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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.
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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.
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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.
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SERVING IDEAS
Serve with:
mashed potatoes
rice
roasted vegetables
salad
baked potatoes
garlic butter broccoli
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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.
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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
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STORAGE
Refrigerator: 3–4 days
Freezer: Up to 2 months
Reheat in oven for best texture.