Chicken Crescent Rolls

Square side shot of chicken crescent rolls on a serving spatula.

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4.94 from 15 votes

Just 5 ingredients and 10 minutes of prep for these easy chicken crescent roll ups!

Course Dinner

Cuisine American

Keyword canned chicken crescent rolls, chicken crescent roll ups, chicken crescent rolls

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 402.9kcal

Author Blair Lonergan

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

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.

Nutrition