Somewhere between comfort food and party appetizer, these Chicken Stuffed Crescent Rolls hit the sweet spot of indulgence and ease. Think golden, flaky pastry wrapped around creamy, seasoned chicken—like a French croissant met a Southern pot pie and fell in love.
Whether served as a snack, dinner, or game-day treat, this dish delivers maximum flavor with minimal effort. Pair these rolls with a Keto Greek Cucumber Salad for a refreshing contrast—the crisp cucumbers, briny feta, and bright lemon dressing cut through the buttery richness beautifully.
And if you’re feeling festive, a Vodka Margarita is the perfect finishing touch. The citrus notes balance out the creamy filling, making this an unexpectedly elegant meal. Use shredded chicken for better texture, and mix in the right amount of cream cheese to keep things luscious.
What I Didn’t Expect About This Recipe?
- “Faster than I thought!” I assumed stuffed rolls would be a hassle, but they came together in under 30 minutes—perfect for busy nights.
- “Unexpectedly gourmet.” Adding fresh thyme and a sprinkle of Parmesan before baking turned them into something that felt straight out of a café.
- “Versatile beyond belief.” I’ve tried swapping in buffalo chicken, pesto, or even a touch of honey mustard, and every variation worked beautifully.
- “Pairs with everything.” Whether you go for a light salad, a bold cocktail, or just eat them straight off the baking sheet (guilty!), they never disappoint.
- “It just tastes good.” Buttery, creamy, with a slight crunch from the golden edges—these rolls are pure comfort in every bite.
Would you like any tweaks or a different angle on this?
Chicken-Stuffed Crescent Rolls Recipe
Equipment
- Large pan
- Mixing bowl
- Spatula or spoon
- 9×13 baking dish (or multiple dishes)
- Saucepan or microwave-safe bowl
- Oven
Ingredients
- 2 can of cream of chicken soup 10.5 oz each
- 2 cups chicken broth
- 12 oz evaporated milk
- 2 tbsp butter
- 4 chicken breasts boiled and diced
- 2 cups grated cheddar cheese
- 1 medium onion diced
- 8 oz cream cheese room temperature
- 4 cans of crescent rolls 32 rolls
Instructions
- Sauté diced onions in a large pan with butter until soft, then remove from heat and stir in cream cheese until melted and combined.
- Mix in shredded chicken, ensuring everything is well incorporated.
- Spoon a heaping tablespoon of the mixture onto the wide end of each crescent roll, roll it up towards the tip, and tuck in the sides to seal.
- Arrange the stuffed rolls about ½ inch apart in a 9×13 baking dish, using additional dishes as needed.
- In a saucepan over medium-low heat or in the microwave, combine cream of chicken soup, broth, and milk, heating just until blended.
- Pour the sauce over the rolls, ensuring they are well covered, then sprinkle grated cheese on top.
- Bake at 350°F for about 30 minutes, or until the rolls are golden and the sauce is bubbling.
Notes
- Try adding a pinch of garlic powder or dried herbs to the filling for extra depth.
- Brush the tops of the rolls with melted butter before baking for a golden, glossy finish.
- Substitute cream of mushroom soup for a different twist on the sauce.
| Nutrition | Value |
| Calories | 375kcal |
| Carbohydrates | 26g |
| Fibre | 1g |
| Fat | 22g |
| Protein | 18g |
| Cholesterol | 55g |
Variations To Help You Customise This Dish!
- Spicy Kick: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce to the chicken mixture. Mix in diced jalapeños or green chilies for extra heat.
- Buffalo Chicken Style: Swap the cream cheese for ranch dressing. Stir in ¼ cup buffalo sauce with the chicken mixture. Use Monterey Jack or blue cheese instead of cheddar.
- Italian-Inspired: Replace cream of chicken soup with Alfredo sauce for a rich, garlicky twist. Add ½ teaspoon Italian seasoning and shredded mozzarella cheese.
- Veggie-Packed: Mix in finely chopped spinach, mushrooms, or bell peppers with the filling.
- Swap chicken for sautéed zucchini or roasted sweet potatoes for a vegetarian version.
- BBQ Chicken Twist: Mix shredded chicken with ½ cup BBQ sauce instead of cream cheese.
