Cheesy Chicken Crescent Rolls

Chicken Crescent Rolls with Cheese

You only need a few simple things to make these Cheesy Chicken Crescent Rolls, and they taste great! There is shredded chicken, cheese, and spices inside each crescent roll. You don’t want to miss this chicken rolls recipe. It’s topped with a creamy cheese sauce. Great for a quick lunch, snack, or dinner on a weeknight!

This recipe for comfort food is a family favorite! I always double the recipe when I make this for a quick dinner so we can have enough for lunch the next day. We love freezing these cheesy chicken rolls and taking them out on the weekends for a quick snack!

Add a side salad or roasted veggie to these to make a full meal.

Why You’ll Love This Simple Cheesy Chicken Recipe

They are easy to make; you only need about five minutes to get them ready to go in the oven!
Uses a few tricks to make things easier—these are easy to make because they use pre-packaged crescent rolls. You can even use Rotisserie chicken to save on time.
Perfect any time of the day– enjoy these for a quick lunch option, on the go snack, dinner, or evening snack. Creamy, cheesy, and delicious.
Family approved– this recipe has been given two thumbs up by each of my family members, picky kids included!

Cheesy Chicken Crescent Roll Bake

Break out the refrigerated crescent rolls and knock everyone’s socks off with this Cheesy Chicken Crescent Roll recipe. Incredibly easy to make and packed with flavor!

Prep Time

10minutes mins

Cook Time

40minutes mins

Total Time

50minutes mins

Course: Main Course
Cuisine: American
Keyword: cheesy, chicken, crescent rolls
Servings: 8
Calories: 358kcal

Equipment

Mixing Bowls
9×13 baking pan
Sauce Pan

Ingredients

1 lb chicken boneless/skinless, cooked and shredded I use boneless, skinless chicken breasts that are cooked and shredded. Rotisserie chicken or canned chicken works great too.
1 cup mozzarella cheese shredded shredded Mozzarella cheese, freshly shredded is always preferred
10.5 oz cream of chicken soup you’ll use one 10.5 ounce can of cream of chicken soup, homemade works too
10.5 oz milk use soup can any type is good, I use 2% most of the time
2 packages crescent rolls 8 count packages any type works, I use Pillsbury crescent rolls, the 8 count packages
2 teaspoon garlic powder feel free to use any seasonings desired to season it to your taste
2 teaspoon Oregano feel free to use any seasonings desired to season it to your taste

Instructions

Place cooked/shredded chicken in a bowl and add in 1/2 cup of mozzarella cheese.
Add some garlic powder and oregano to the chicken and mix well.
Take each crescent roll out of the package. Unroll each crescent roll. Scoop about 1/3 cup of the chicken mixture and place towards bottom of crescent roll (the wide part). Slowly roll the crescent roll up with chicken/cheese inside. Continue process until all crescent rolls are stuffed.

Put in a baking pan that is 9 by 13 inches.
Next, heat remaining 1/2 cup mozzarella cheese, cream of chicken soup, and milk over the stove until melted and warm.
Pour soup mixture on top of crescent rolls, coating entirely.
Put the pan in an oven that has already been heated to 350 degrees and bake for 30 to 40 minutes.
Once cooked, the crescents should be somewhat brown, and the mixture should be bubbly! Serve!

Variations to try

If you don’t have cooked shredded chicken on hand, you can use turkey or Rotisserie chicken.
In place or in addition to the Mozzarella cheese, you can use shredded cheddar cheese or Swiss cheese.
Add about 4 tablespoons of cream cheese to the chicken mixture for a creamier taste.
You can also chop up some broccoli and put it in the crescent rolls.
In place of adding your own seasonings to the chicken, you can sprinkle a packet of Ranch seasoning mix with some crumbled bacon to make these Pillsbury cheesy chicken-bacon ranch crescent rolls.
For add in’s, you can try onions, mushrooms, peppers, garlic, jalapenos, etc.

How to store this Crescent Roll Recipe

Make Ahead: You can assemble the dish in advance and keep it covered in the refrigerator for up to 8 hours before baking.
Once fully cooled, you can store the leftover chicken rolls in an airtight container in the refrigerator up to 3 days. Simply place in microwave or oven to reheat.
To freeze, place in a freezer safe container up to 3 months. Allow to thaw before reheating in oven or microwave.
Place the dish in a 325°F oven just until warmed through (about 15 minutes). You can also reheat individual roll ups in the microwave for 30 seconds – 1 minute.

Recipe Tips

This recipe is one that can easily be doubled or tripled. Cook time stays the same, simply double the ingredients. Since they freeze perfectly, make a pan for now and place another one in the freezer for later.
You can place the pan under the broiler for 1-2 minutes at the end to get a nice golden brown, bubbly top.
Garnish the top of these with fresh Parsley for a bright, colorful addition to your plate.
If you don’t have cream of chicken soup on hand, feel free to substitute any condensed soup in it’s place.
For an easy way to cook chicken in the slow cooker, simply add the chicken breasts with any desired seasoning and 1 cup chicken broth. Cook on low 6 hours or high for about 4 hours. Shred using two forks.
To make shredded chicken in the Instant Pot, add about 2 lbs chicken breast along with 1 cup chicken broth and desired seasonings. Seal the Instant Pot and cook on manual, high pressure for 10 minutes, followed by a 5 minute natural pressure release. Once done, remove remaining pressure, remove lid and shred chicken.

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