Made with only six ingredients, these Easy Chicken and Cheese Stuffed Crescent Rolls are perfect to make for those busy evenings. They are little balls of comfort food wrapped inside a delicious crescent roll!
This blog is about easy, delicious, and comforting meals…and this dish is definitely one that fits into all of those
categories!
I snagged it off of Pinterest many moons ago. I think it was one of the very first recipes I pinned.
Since I have kids, I am always on the hunt for quick meals to make at home that don’t require lots of prep or work….
because keeping up with my children is hard enough!
For this dish…you place a few spoonfuls of shredded chicken inside each roll (with or without cheese), roll em up, top
them with cheese and sauce, and bake. Yes…it’s that simple!
Easy, delicious, & comforting. You are welcome my lovelies 😉
These pair very well with Lemon & Olive Oil Green Beans. Don’t like green beans? Any kind of vegetable would suffice with this dish.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 411
Ingredients
- 1 tube of refrigerator crescent rolls (8 count and jumbo size)
- 2 cups shredded cooked chicken (see note below)
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup with herbs
- 1 can of milk (use soup can to measure)
- 1/4 tsp. ground black pepper
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, stir the soup, milk, and pepper together until well mixed.
- On a plate, separate crescent rolls and roll them out.
- Place a couple of spoonfuls of chicken and a few pinches of cheese on top of each roll.
- Roll each piece and shape into crescents. Place each crescent in a 9x13 inch or round baking dish.
- Pour soup mixture over rolls.
- Bake, uncovered for 30 to 40 minutes or until rolls are hard on the outside and look set.
Libby's Notes
For the chicken, I use pre-made chicken that I make in bulk every month. Click HERE for a tutorial on how I do this.
Recipe Source: Adapted from the blog, Comfy in the Kitchen.
Nutrition
Calories: 411kcal
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I like to collect Chicken recipes. This looks delicious!
I have pinned, and plan to try it soon!
Ohhhh…well this will be wonderful to add to your collection Melissa! Hope you and the fam enjoy it 😉
Thanks so much for linking up at The Wednesday Roundup Link Party! These look so delicious and nice and easy for a weeknight!
You are welcome for linking up 😉 They are super easy and are perfect for a weeknight meal 😉
Another 10 star recipe for this family! On our busy days, this recipe is a life saver!
This is amazing with leftover KFC chicken and cream of mushroom and chicken soup. 🙂
Very glad you enjoyed it 😉 We are going to have to try it with Cream of Mushroom next time 🙂
How do you pull the dough over the chicken and cheese to “make it look like a crescent”? I ended up just trying to make all the sides touch over the chicken and cheese. Also should the can of soup have been condensed? It came out liquidy. Thanks!
Hi Amy! Thank you for your comment. You simply roll each piece of dough (with the filling inside) like you would if you were making just a plain crescent roll from the tube of rolls. It’s ok if a little bit of the filling seeps out. It doesn’t have to be perfect. You mix the contents of what’s in the can of soup with the milk and pepper. There is no need to add water to the soup contents. It is supposed to be liquidy. Once the crescents start baking, they will absorb some, if not all, the liquid. Hope this helps some 😉
This was SO delicious and my kids loved it too!! I couldn’t find seasoned cream of chicken soup, so when I cooked my chicken I seasoned it, and it came out great! Adding to my recipe box for sure!
Oh I’m so glad to hear you enjoyed it! This meal is always on our monthly menu rotation. It’s so easy and so good! 😉
Was very very good! I’m going to try it with shredded beef and mozzarella or provolone next time with a onion gravy
I’m so glad to hear you enjoyed it! I love your idea for the shredded beef and mozzarella! Please do come back and let us know how that goes 😉