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Just 5 ingredients and 10 minutes of prep for this easy dinner recipe! The cheesy chicken crescent rolls are baked until golden brown and served with a creamy gravy. It’s simple comfort food that the whole family will love!
Table of Contents
How to Make Chicken Crescent Rolls | 1-Minute Video
When you need a quick lunch or dinner, grab a few kitchen staples and throw together this recipe for chicken crescent rolls. You can use a store-bought rotisserie chicken, leftovers from another meal, or even canned chicken. Then just assemble and bake!
5 Ingredients for Chicken Crescent Roll Ups
This is just a quick overview of the simple ingredients that you’ll need for a pan of chicken crescent rolls. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- 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.
- Grated cheddar cheese: we like sharp cheddar cheese, but just about any cheese will work. You can also try Pepper Jack, Monterey Jack, Colby, Colby Jack, Swiss, or American.
- Condensed cream of mushroom soup: the base of the gravy. Sub with cream of chicken, cream of celery, or another flavor of condensed soup if you prefer.
- Milk: to thin the sauce.
- Tube of refrigerated Pillsbury crescent roll dough:
How to Make Easy Chicken Crescent Roll Ups
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 quick version:
- Stir together the sauce, and then pour it into the bottom of a baking dish.
- Combine the chicken and cheese.
- Stuff the crescent rolls with the chicken mixture, then roll up.
- Place each stuffed crescent roll (seam-side down) in the sauce.
- Bake until golden brown and cooked through!
What to Serve with Chicken Roll Ups
Pair the cheesy chicken crescent rolls with a green vegetable or side salad for a complete meal. You can even spoon the cheese sauce from the pan over the veggies for more flavor! Here are a few side dishes that go well with the crescent rolls:
- House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, Mixed Greens with Dijon Vinaigrette, or a Wedge Salad
- Southern Collard Greens
- Fried Corn
- Southern Fried Apples, Baked Apple Slices, or Applesauce
- Coleslaw or Vinegar Coleslaw
- Roasted Broccoli
- Fried Cabbage with Apples and Onion or Braised Red Cabbage
- Sauteed Kale with Bacon or Sauteed Spinach with Garlic
- Amish Green Beans with Brown Butter, Arkansas Green Beans, or Southern-Style Green Beans
- Baked Potatoes or Rosemary Roasted Potatoes
Preparation and Storage
- Make Ahead: You can 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 refrigerator 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.
Recipe Variations
- Use just about any flavor of condensed soup that you like. Other good options include condensed cream of chicken soup or condensed cream of celery soup.
- Chicken Crescent Rolls with Sour Cream: 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.
- Stir cooked or sauteed veggies into the gravy, such as parboiled/steamed broccoli, corn, or bell peppers, or mushrooms.
Tips for the Best Chicken Crescent Roll Recipe
- 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.
- Canned Chicken Crescent Rolls: you need 1 cup of cooked, diced chicken for this recipe. You can use canned chicken, or you can use store-bought rotisserie chicken or store-bought pre-cooked chicken (such as Perdue ShortCuts or Tyson Grilled n’ Ready). If you have more time, you can also cook your own chicken at home to use in this recipe. Leftover shredded chicken from a previous meal also works well!
- Garnish the top of the roll-ups with chopped fresh parsley or other fresh herbs for a bright, colorful finishing touch.
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
Prep: 10 minutes
Cook: 25 minutes
0 minutes
Total: 35 minutes
Just 5 ingredients and 10 minutes of prep for these easy, cheesy chicken crescent rolls!
Ingredients
- 1 cup cooked, finely diced chicken (or use canned chicken)
- 1 cup grated cheddar cheese, divided
- 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
- ¼ cup milk
- 1 (8 oz) tube refrigerated 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 and 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
- 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.
- Canned Chicken Crescent Rolls: you need 1 cup of cooked, diced chicken for this recipe. You can use canned chicken, or you can use store-bought rotisserie chicken or store-bought pre-cooked chicken (such as Perdue ShortCuts or Tyson Grilled n’ Ready). If you have more time, you can also cook your own chicken at home to use in this recipe. Leftover shredded chicken from a previous meal also works well!
- Garnish the top of the roll-ups with chopped fresh parsley or other fresh herbs for a bright, colorful finishing touch.
Nutrition
Serving: 2roll-ups and 1/4 of the sauceCalories: 402.9kcalCarbohydrates: 28.9gProtein: 20.7gFat: 23.7gSaturated Fat: 10.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.8gCholesterol: 63.8mgSodium: 1060.2mgPotassium: 310.5mgFiber: 0.6gSugar: 1.5g
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! 🙂
The crescents definitely were raw at the bottom. Not cooked in any way. I had to turn them to cook them, it took way extra time. Super disappointing 🙁
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!