Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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!

Front shot of chicken crescent rolls on a blue and white plate

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!

Close up front shot of chicken crescent rolls in a dish with a serving spatula

How to make Chicken Crescent Rolls:

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! Let’s get started…

5 Ingredients for Chicken Crescent Roll Ups:

Can of refrigerated Pillsbury crescent rolls

Step 1: Stir together Sauce

In a large bowl, stir together the soup, milk and half of the cheese. Pour the sauce into the bottom of an 8-inch square baking dish and set it to the side.

Creamy sauce for chicken crescent rolls in a mixing bowl

Step 2: Combine Chicken and Cheese

In a small bowl, combine the chicken and the rest of the cheddar cheese. I used both white cheddar and regular cheddar here, because that’s what I had in my fridge at the time. You can also substitute with other cheese that you might enjoy!

Cooked chicken with cheese in a bowl

Step 3: Stuff Crescent Rolls with Chicken

Unroll the tube of crescent roll dough and separate it into 8 triangles (the dough will be perforated to help you). Place 1-2 heaping tablespoons of the chicken and cheese mixture onto the wide end of each triangle.

Process shot of how to make chicken crescent rolls

Roll up the dough over the filling, and then repeat with the remaining chicken and rolls.

Rolled up chicken crescent roll on a cutting board before baking

Place each stuffed crescent roll (seam-side down) in the sauce.

Overhead shot of chicken crescent rolls in a white baking dish before going in the oven

Step 4: Bake Chicken Crescent Rolls

Bake the dish in a 350 degree F oven for about 25 minutes, or until the sauce is hot and bubbly and the tops of the crescent rolls are golden brown.

Horizontal shot of cheesy chicken crescent rolls in a white dish

What to serve with Chicken Crescent Rolls:

Pair the cheesy chicken crescent rolls with a green vegetable for a complete meal. You can even spoon the cheese sauce from the pan over the veggies for more flavor! Here are a few sides that go well with the crescent rolls:

Overhead shot of chicken crescent rolls on a plate served with green beans

Preparation and Storage Tips:

  • 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 leftover chicken crescent roll ups in an airtight container in the freezer for up to 3 months.
  • To reheat the crescent rolls, place the dish in a 325 degree F oven just until warmed through (about 15 minutes). You can also reheat individual roll ups in the microwave for 30 seconds – 1 minute.
Close up shot of a chicken crescent roll on a serving spatula

Cook’s Tips and Recipe Variations:

  • 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.
  • This recipe calls for condensed cream of mushroom soup, but you can use any soup flavor that you prefer. Condensed cream of chicken soup or condensed cream of celery soup would both work well, too.
  • Chicken Crescent Rolls with Sour Cream: for a creamy filling in your crescent rolls, try adding sour cream or softened cream cheese to the chicken mixture.
  • 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 chicken from a previous meal also works well!
  • I used both white cheddar and regular orange cheddar in these photos, since that’s what I had on hand at the time. You can substitute with other good melting cheeses, including gouda, Swiss or mozzarella. For a spicy kick, try Pepper Jack!
Front shot of cheesy canned chicken crescent rolls in a white baking dish garnished with parsley

More Pillsbury Crescent Roll Recipes with Chicken:

Front shot of chicken crescent rolls on a blue and white plate

Chicken Crescent Rolls

4.59 from 12 votes
Prep: 10 minutes
Cook: 25 minutes
0 minutes
Total: 35 minutes
Servings 4 people
Calories 402.9 kcal
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 degrees 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.

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.
  • This recipe calls for condensed cream of mushroom soup, but you can use any soup flavor that you prefer. Condensed cream of chicken soup or condensed cream of celery soup would both work well, too.
  • Chicken Crescent Rolls with Sour Cream: for a creamy filling in your crescent rolls, try adding sour cream or softened cream cheese to the chicken mixture.
  • 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 chicken from a previous meal also works well!
  • I used both white cheddar and regular orange cheddar in these photos, since that’s what I had on hand at the time. You can substitute with other good melting cheeses, including gouda, Swiss or mozzarella. For a spicy kick, try Pepper Jack!

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
Keyword: canned chicken crescent rolls, chicken crescent roll ups, chicken crescent rolls
Course: Lunch or Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    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. 🙂

  2. This sounds delicious! I don’t have crescent rolls but I do have puff pastry… Do you think that would work? Thanks for sharing.

    1. 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. 🙂

  3. 5 stars
    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.

    1. Thank you, Heidi! I’m so glad that you enjoyed them. I love easy meal ideas like this one. Thanks for reading the blog! 🙂

      1. 1 star
        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 🙁

        1. 4 stars
          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!

  4. 5 stars
    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.

    1. 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!

  5. 5 stars
    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!

  6. 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

  7. 5 stars
    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.

  8. 5 stars
    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.

  9. 5 stars
    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.

  10. 5 stars
    I just made this for dinner for my family and it’s really good. I love it and plan on making it again.

  11. 5 stars
    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!