Chicken and Cheese Stuffed Crescents
If you are looking for an easy dinner to make on busy evenings, you need to try these Chicken and Cheese Stuffed Crescents! They are only six ingredients and are a huge family favorite over here. They have made it into our collection of easy casserole recipes!
The combination of chicken and cheese with a savory topping of cream of chicken makes this meal our go-to recipe for busy weeknights. It is a classic dish with comforting simplicity.
Tools For Making These Crescent Rolls
These are affiliate links and will not change the price of the item.
- King Arthur Baking - Parchment Squares - 1000 Pieces
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- King Arthur Baking - King Arthur Sheet Pans
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- King Arthur Baking - In the Farmyard Bowls
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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 in the form of a delicious crescent roll.
Why You'll Love These Chicken and Cheese Stuffed Crescents
Tips for these Chicken and Cheese Stuffed Crescents
If you are wondering about the main ingredients in this recipe, read on as I introduce them to you (affiliate links included).
- Refrigerated Crescent Rolls: These are a MUST! We have always used the regular Pillsbury Crescent Rolls, however, you can make them with other variations.
- Shredded Cooked Chicken: You can use an already cooked Rotisserie Chicken or you can cook and shred it yourself. I have an easy tutorial on how to make pre-shredded cooked chicken.
- Shredded Cheddar Cheese: Don't skip this step! If you aren't a fan of cheddar, you can use another flavor.
- Cream of Chicken Soup: We like to use the one with herbs, however, the plain one will work as well. You can also use Cream of Celery.
- Milk: This makes the soup creamy and adds liquid flare to it.
- Ground Black Pepper: We like to keep it simple by using this, however, you can add any other seasonings you desire.
How Do You Fill and Roll These Chicken and Cheese Crescents?
Filling and rolling these crescents are simple and hardly any prep work is involved. Place a few spoonfuls of shredded chicken in the center of each triangle (with or without cheese). Afterwards, proceed to roll them like a normal crescent roll. Top them with cheese and sauce, and bake.
Can You Recommend Other Filling Ideas For These Crescents?
You don't have to stick with chicken and cheese. Other filling ideas include: Chopped ham with Provolone or Swiss Cheese and shredded beef with Mozzarella Cheese. Feel free to experiment with different combinations!
My Soup Came Out Runny. Is This Supposed to Happen?
Yes! When combined with the milk, the soup is supposed to be on the runny side. Baking the rolls will cause them to soak up the liquid and give them more flavor.
What Is a Good Substitute For Cream of Chicken?
If you don't like Cream of Chicken, you can replace it with Cream of Mushroom or Cream of Celery. You can also make your own homemade creamy soup or gravy.
What Bakeware Do I Use To Make These Crescents?
We enjoy using an oval casserole dish from Corning Ware. It's safe in the oven, microwave, refrigerator, freezer, and dishwasher. The durable stoneware conducts and distributes heat effectively so each crescent bakes evenly.
More of Our Favorite Crescent Rolls Recipes
If you are interested in more recipes like the one above, then check out more ideas from our site and our friends:
- Chicken Pot Pie Crescent Braid
- Chicken and Cream Cheese Crescent Rolls
- Honey and Pecan Cream Cheese Crescents
- Pesto Crescent Roll Appetizers
- Ham and Cheddar Crescent Roll Ups
Make It a Meal
If you are wondering what to serve with this dinner, we enjoy making these Lemon and Olive Oil Green Beans as a side dish. For a little dessert, try making this 4 Ingredient Cherry Kool-Aid Pie.
The following items are what I use daily and/or weekly in my kitchen. They are affiliate links and will not change the sale price.
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
Equipment You'll Need
Instructions
- Preheat oven to 375 degrees.
- 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.
- Pour soup mixture over rolls.
- Bake, uncovered for 30 to 40 minutes or until rolls are hard on the outside and look set.
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 😉
I made these last weekend for my daughter’s color guard dinner. I tripled the recipe because there were a lot of hungry folks to feed and it worked great! I used chicken and cheese for one set, chopped ham and cheese for another set, and my own spinach-egg-cheese filling for another set. I also used a simple cream cheese sauce instead of the canned soup. And everyone loved them! Will definitely make these again for my own family. 🙂
Yay! I’m so glad you tried it Nicole! I love the different ingredients you placed in them. We are going to have to try that as well 🙂
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
I’m so glad you and your family enjoyed it 😉
Delicious. I also sautéed some onions to add to the chicken and cheese.
Other than that I followed the recipe exactly. Will make again.
My husband ate about 3 servings! It was easy (easier if I had read and followed directions). Thanks for sharing!
Thank you so much for letting us know! I am glad he enjoyed them 😉
This was sooo good! I used half chicken broth and half milk. Will be making this again. May try some different fillings.
I’m so glad you enjoyed it Linda!
Hi! Can you freeze these? And at what point: Baked? Unbaked? With the gravy? Without?
Thank you for your time!
You can try and freeze them with the gravy. We haven’t tried so I couldn’t honestly tell you if they freeze well. If you decide to try it, let us know how it turns out.
Can these be made the day before and when to bake
I am not sure. We also make it on the day we plan on eating it. You can try to assemble everything the day before and just add about an extra 15 to 20 minutes to the baking time. Let us know how it turns out.