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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
40 minutes mins
Chicken and Broccoli Crescent Braid
45 minutes mins
5-Ingredient Crescent Roll Chicken Casserole
27 minutes mins
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.
Video
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.
These look so yummy and easy to make too!! My kind of recipe for sure; will be trying it soon and let you know much we liked it! Thanks. 🙂
Wonderful! I hope that you enjoy them!
Would using almond milk be an okay substitute?
Hi, Willow! Yes, I think that should work fine. 🙂
This sounds delicious! I don’t have crescent rolls but I do have puff pastry… Do you think that would work? Thanks for sharing.
Hi, Kris! I think it would probably work, it will just have a very different texture. Let me know if you give it a try! It will probably taste a lot like chicken pot pie. 🙂
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.
Thank you, Heidi! I’m so glad that you enjoyed them. I love easy meal ideas like this one. Thanks for reading the blog! 🙂
Totally raw underneath! These have to cook for 40 minutes to get done and don’t worry, they won’t burn on top! They were a total hit though and easy! I will be doing these again!
This recipe sounds delicious. I saw a recipe of yours called Dump and Bake Chicken, Rice & Green Bean Bake. The reviews were in 2016. I don’t see it on your website. Wondering if you would still recommend this recipe.
Hi, Debra! I think that this is the recipe you’re looking for: https://www.theseasonedmom.com/dump-bake-chicken-rice-casserole/
It’s a good one, but I also have a TON of other similar dump-and-bake recipes on the blog if you want more ideas. You can go to this link and scroll through many pages of dump-and-go recipes: https://www.theseasonedmom.com/?s=dump
Hope that helps, and enjoy!
How much condensed milk do I put? Thank you! Can’t wait to try.
Hi, Haley! There’s a recipe card at the bottom of the post with the specific measurements for each of the ingredients. This recipe does not include any condensed milk. You’ll need a can of condensed cream of mushroom soup and 1/4 cup of regular milk. Hope that helps!
It was ok. I made my own chicken filling I made mine with brussel sprouts as a side
I had a can of cream of chicken and mushroom and used that instead. I also put a can of peas and carrots into the soup mixture at the bottom and BAM, one pan dinner casserole!
Sounds perfect, Becca! Thanks for those tips! I’m so glad that it was a hit. 🙂
Hi, since everyone is complaining about the bottoms not being done, could you bake a little first to crisp up bottom then finish in sauce? Thanks Patty
Absolutely, Patty! 🙂
So good! I used my instant pot to cook the chicken, which made the recipe a breeze! Thank you!
Thank you so much, Carly!
My only complaint is the bottoms 9f the crescent rolls don’t cook through so I just bake them first and then add the sauce and they come out perfect every time.
This was super delicious, 8 wasn’t enough! I took out about 1/4 of the mushroom soup and added back that amount in sour cream. I also just thought how good it would be with corn so I think next time I make this I will add some corn to the soup, milk, cheese mixture.
Thank you, Melissa. I love that idea!
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.
Oh, good! I’m so happy to hear that, Shannon. Thank you!
I just made this for dinner for my family and it’s really good. I love it and plan on making it again.
Thanks, Alyssa!
This has quickly become a family favorite. Tonight I had to triple the recipe to make sure we would have enough for lunch leftovers. I add a little paprika and pepper to the soup mix, and I think I’m going to try it with leftover thanksgiving turkey later this month. Thanks for sharing it!
Yay! That makes me so happy to hear, Katie!
I added a can of green beans to the bottom, SO yummy!! I also added a little bit of cream cheese- I think it would have been better without it though. Thank you for the recipe!
Thank you for the feedback, Samantha! We’re so glad you enjoyed the recipe!
Super easy and delicious. My 7 year old likes them too. I’ll finely dice some celery and mushrooms to add to the mix and he doesn’t even notice lol.
I’m so glad that even your 7-year-old approves, Destiny. Thank you! 🙂
SO good! My picky son’s favorite meal and a popular pick for the rest of us too.
We’re so happy to hear it, Amanda!
I am so addicted to these I make them at least once a week and have been for about 3 months now
Wow! We’re so glad you enjoy them!
Can this be made ahead of time and frozen or no?
Hi, Ericka! Yes, I haven’t tried that myself, but I think it will work fine. Hope you enjoy the meal!
Quick and easy starter recipe
Thanks, Bobi!