Chicken Crescent Rolls
Just 5 ingredients and 10 minutes of prep for these easy, cheesy Chicken Crescent Rolls!
Servings 4 people
- 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)
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.
- 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!
Serving: 2roll-ups and ¼ of the sauce | Calories: 402.9kcal | Carbohydrates: 28.9g | Protein: 20.7g | Fat: 23.7g | Saturated Fat: 10.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.8g | Cholesterol: 63.8mg | Sodium: 1060.2mg | Potassium: 310.5mg | Fiber: 0.6g | Sugar: 1.5g