Made with only six ingredients, these Easy Chicken and Cheese Stuffed Crescent Rolls are perfect to make for those busy evenings.
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.
Truth be known, they are little balls of comfort food wrapped inside a delicious crescent roll! At least that’s how I like to think of them. They are so easy to put together that you will wonder how you ever got along without them in your life.
I’ve made them so many times that I don’t need to follow the recipe anymore when I start cooking. That’s how much we love them here!
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 these Easy Chicken and Cheese Stuffed Crescent Rolls, 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! Hardly any prep work is involved.
You can also change it up a bit and add different variations to the filling like:
- Chopped ham and use provolone or Swiss cheese
- Shredded beef and use mozzarella cheese
I like to make them with these green beans as a side dish. If you aren’t a fan of green beans, any fresh vegetable would pair well with it. You can also switch out the Cream of Chicken with Cream of Celery or Mushroom.
Bakeware and Cookware to Use With This Recipe:
Emile Henry’s Small Rectangular Baker
Pyrex Prepware 2-Cup Measuring Cup
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
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
Melissa @ My Recent Favorite Books says
June 17, 2014 at 5:49 pmI like to collect Chicken recipes. This looks delicious!
I have pinned, and plan to try it soon!
libby says
June 21, 2014 at 3:00 pmOhhhh…well this will be wonderful to add to your collection Melissa! Hope you and the fam enjoy it 😉
Angela LeMoine says
June 19, 2014 at 1:22 amThanks so much for linking up at The Wednesday Roundup Link Party! These look so delicious and nice and easy for a weeknight!
libby says
June 21, 2014 at 2:59 pmYou are welcome for linking up 😉 They are super easy and are perfect for a weeknight meal 😉
Libby says
December 31, 2016 at 10:07 amAnother 10 star recipe for this family! On our busy days, this recipe is a life saver!
Dana Williams says
May 17, 2017 at 1:28 pmThis is amazing with leftover KFC chicken and cream of mushroom and chicken soup. 🙂
Libby says
May 17, 2017 at 1:42 pmVery glad you enjoyed it 😉 We are going to have to try it with Cream of Mushroom next time 🙂
Amy says
January 15, 2018 at 5:46 pmHow 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!
Libby says
January 15, 2018 at 6:08 pmHi 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 😉
Holli says
July 16, 2018 at 5:01 pmThis 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!
Libby says
July 17, 2018 at 12:08 pmOh 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! 😉
Savana says
October 1, 2018 at 6:58 pmWas very very good! I’m going to try it with shredded beef and mozzarella or provolone next time with a onion gravy
Libby says
October 2, 2018 at 6:43 amI’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 😉