Just 5 ingredients and 10 minutes of prep for this easy dinner! The cheesy chicken crescent rolls are baked until golden brown and served with a creamy gravy. It’s simple comfort food for busy weeknights!
Table of Contents
If you love Pillsbury crescent rolls, be sure to try this easy stromboli crescent braid, these crescent roll pizza pockets, and this 4-ingredient ground beef casserole with a crescent roll crust, too!
How to Make Chicken Crescent Rolls | 1-Minute Video
I made these for dinner this past Tuesday. They were delicious and reminded me that you can do so much with crescent rolls! Thank you for the new ideas! I am a faithful visitor of your website.
– Heidi M.
What to Know Before You Get Started
- The rolls are done when the tops are golden brown and the sauce is hot and bubbly. The bottom part of the rolls (that are submerged in the sauce) are not going to get crispy and golden, since they’re not exposed to the air. Instead, they will be soft and tender like dumplings. That’s fine! They will still cook through — you’re not eating raw dough. If you don’t want the crescent rolls to have that soft texture on the bottom, you can bake them on a separate baking sheet first, and then add them to the sauce at the end to finish in the oven.
- You’ll need just 1 cup of cooked shredded or diced chicken. Use rotisserie chicken for a shortcut, cook your own chicken at home, use leftovers from a previous meal, or grab some canned chicken from the pantry.
- The condensed cream of mushroom soup serves as the base of the creamy gravy. Feel free to sub with another variety, such as cream of chicken or cream of celery if you prefer.
- A tube of refrigerated Pillsbury crescent roll dough is my top choice. I’ve tested other store-brand versions, but Pillsbury dough holds up best in this recipe.
Directions
In this easy recipe, Pillsbury crescent rolls are stuffed with chicken and cheese, and then baked in a casserole dish with a cheesy sauce. If you’re starting with cooked or canned chicken, the easy dinner will be ready for the oven in just 10 minutes! The detailed instructions are provided in the printable recipe card at the bottom of the post, but here’s the overview:
- Stir together the sauce, and then pour it into the bottom of a baking dish.
- Combine the chicken and cheese. If you’d like, you can add some extra seasoning at this point. For instance, try a little bit of barbecue sauce, a dash of garlic powder or onion powder, or herbs such as chives, basil, parsley, or thyme. Make the rolls spicy with a pinch of cayenne!
- Stuff the crescent rolls with the chicken mixture, then roll up. As you roll, gently use your fingers to tuck the chicken inside the crescent dough so that it’s a little sealed package.
- Place each stuffed crescent roll (seam-side down) in the sauce. Remember, this yields doughy, soft, dumpling-like chicken crescent roll ups, since they cook in the sauce. If you prefer your crescent rolls crisp on all sides, you’ll want to bake them on a sheet pan (separate from the sauce).
- Bake until golden brown and cooked through.
- Garnish the top of the roll-ups with chopped fresh parsley or other fresh herbs for a bright, colorful finishing touch.
Serving Suggestions
Pair the cheesy chicken crescent rolls with a green vegetable or side salad for a quick and easy weeknight dinner. You can even spoon the cheese sauce from the pan over the veggies for more flavor! We love crescent roll ups with roasted broccoli, Southern-style green beans, roasted yellow squash, sauteed zucchini, or a green salad with red wine vinegar salad dressing.
Preparation and Storage
- Make Ahead: Assemble the dish in advance and keep it covered in the refrigerator for up to 8 hours before baking.
- Store leftover chicken crescent rolls in an airtight container in the fridge for 3-4 days.
- Freeze leftovers in an airtight container in the freezer for up to 3 months.
- How to Reheat: 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, or until warm.
I made this recipe for my family that included my husband, 17yr old daughter, and 2yr old twins. Everyone loved it!!! Husband and oldest daughter asked for this to be added to our dinner rotation.
– Shannon
More Pillsbury Crescent Roll Recipes with Chicken
Buffalo Chicken Dip Crescent Ring
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Chicken and Broccoli Crescent Braid
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5-Ingredient Crescent Roll Chicken Casserole
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken Crescent Rolls
Ingredients
- 1 cup cooked, finely diced chicken (or use canned chicken)
- 1 cup grated cheddar cheese, divided
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¼ cup milk
- 1 (8 ounce) tube refrigerated Pillsbury crescent roll dough (8 count)
Instructions
- Preheat oven to 350°F. In a bowl, stir together soup, milk, and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
- In a separate bowl, combine chicken and remaining ½ cup of cheese.
- Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll.
- Roll the dough up, tucking it around the chicken filling.
- Place each crescent roll (seam-side down) in the bottom of the dish.
- Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft – like dumplings — but will still be cooked through.
Notes
Nutrition
Chicken Crescent Roll Ups Recipe Variations
- For a creamy filling in your crescent rolls, try adding sour cream, softened cream cheese, or ranch dressing to the chicken mixture.
- You can substitute with other good melting cheeses, including gouda, Swiss, Colby, Pepper Jack, or mozzarella cheese.
- Add more flavor to the filling with garlic powder, onion powder, sliced green onions, or other seasoning of choice. You might like to add cooked, chopped bacon to the chicken mixture as well.
- Stir cooked or sauteed veggies into the gravy, such as parboiled/steamed broccoli, corn, bell peppers, or mushrooms.
This recipe was originally published in June, 2020. It was updated in July, 2024.
This was awful, dull and a waste of ingredients, Just terrible.
Sorry to hear this, Jacqueline! Did you just find the flavor lacking?
Very hard to follow the recipe with the ingredients listed at the bottom and directions up above
Hi Debbie! You can find the full recipe in the recipe card at the bottom of the page. It provides the ingredients first followed by the instructions.
I put the rolls in the sauce, they tasted mushy/not cooked and kind of bland. I don’t think I would make this recipe again. Disappointing because I have loved a lot of your other recipes.
We’re sorry to hear this, Annika, but appreciate your feedback! The bottom of the rolls stay soft if baked in the sauce, but they shouldn’t be uncooked. They might have needed a few more minutes in the oven! We hope you continue to enjoy our other recipes.
I have chicken coated with condensed soup gravy. If I use this would the crescent be soggy inside?
Hi Claire! We haven’t tested it and can’t say for sure but think it would make the rolls too soggy.
I’ve made this minus the sauce part. I mix a can of chicken with 4 oz. softened cream cheese and 1/2 cup of shredded hot pepper cheese. If I make them for a meal I make the 8 count. If I make them for appetizers, I slice the triangles down the middle and make 16. Everyone loves them. I usually have to double the recipe.
Sounds perfect, Deann! Thank you!
Love these. I’m not an experienced cook by any means, and I thought these were easy and very tasty! I cooked my own chicken versus getting precooked. Definitely looking forward to trying some of those variations!
Thank you for the feedback, Rae. We’re so glad you enjoyed the recipe!