Chicken Stuffed Crescent Rolls
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
9 mins
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Total Time
34 mins
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Servings
16 bundles
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Calories
209 kcal
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Course
Main Course
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Cuisine
American
Chicken Stuffed Crescent Rolls
Description
This recipe layers cooked, shredded chicken with a softened mixture of cream cheese, canned cream of chicken soup, and Italian dressing mix, yielding a creamy, savory filling with herb and spice notes. The filling is spooned onto separated crescent roll dough triangles, which are folded and rolled carefully to keep the filling contained during baking. When baked at 375°F, the rolls develop a golden, flaky exterior while the filling stays moist and flavorful inside. The use of canned soups and dressing mix streamlines preparation and provides a consistent savory base.
Serving the rolls warm and optionally topping them with reserved gravy enhances moisture and adds richness. These rolls can be a handy snack, a comfort food meal, or part of a casual gathering spread. They pair well with simple sides or salads for a fuller meal.
To store, cool leftovers and refrigerate for 3-4 days or freeze up to 3 months. Reheat in the oven or microwave until warmed through. Be cautious not to overfill the rolls to prevent them from bursting during baking. For a more visually appealing crust, brush tops with an egg wash before baking.
Ingredients
- 2 (8-ounce) cans crescent roll dough Pillsbury brand
- 2 (10.5-ounce) cans cream of chicken soup
- 8 ounces cream cheese softened
- 2-3 cups chicken shredded, cooked
- 1 packet Italian dressing mix or 3 TB
- 2-3 green onion chopped - optional
Instructions
- Preheat oven to 375°F.
- Add cream cheese and both cans of soup to a medium pot and turn to medium heat. Mix.
- Add dressing mix and stir until well combined. Turn down to low heat.
- Pour most of the mixture into a large bowl, leaving enough in the pan to use as gravy to put on the chicken bundles.
- Add the chicken and the green onions to the large bowl and mix. Set aside.
- Separate the crescent roll dough and place the individual triangles on a cookie sheet.
- Scoop a spoonful of chicken mix onto the crescent roll dough and roll (we fold the left side in, right side in, and then roll towards the long point).
- Bake in the oven for 9-12 minutes.
- Serve warm and top with remaining gravy if desired.
Notes
- Store cooked rolls in a sealed bag in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheat rolls covered in a 325°F oven until thoroughly warmed or microwave individual portions in short increments.
- Use shredded chicken from a crock pot or rotisserie for convenience.
- Do not overfill rolls to maintain structure during baking.
- For a golden crust, brush the tops with a mixture of beaten egg and water before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bundles
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 663mg | 28% |
| Potassium | 79mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 265IU | 5% |
| Calcium | 21mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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