For a super flavorful chicken casserole, make these Chicken Crescent Rolls. Shredded chicken in a creamy sauce seasoned with ranch dressing, wrapped in crescent roll dough, then baked until golden–the whole family will love this chicken dinner!
Chicken Crescent Rolls
This is one of those recipes that we made and immediately added it to the regular dinner rotation! Chicken Crescent Rolls were so easy to make and super family friendly, we’re sure you will love it too.
Check out these other fantastic recipes you can make with crescent rolls: Easy Taco Ring | Pepperoni Pizza Stuffed Crescent Rolls | Crescent Roll Cheesecake | Buffalo Chicken Crescent Ring | Cherry Cream Cheese Crescent Ring | Chicken and Broccoli Crescent Roll Ring
The Ingredients
Here’s what you’ll need to make Chicken Crescent Rolls (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Refrigerated crescent roll dough – you can use Pillsbury or any store brand that you like.
- Cream of chicken soup – use the regular size cans of soup, not the big family size.
- Cream cheese – we used regular full-fat cream cheese, but you could try reduced fat if you prefer.
- Fully cooked shredded chicken – this is a great way to use up leftover chicken, or you can pull chicken from a rotisserie chicken. We just cooked chicken in a Crockpot and then shredded it to use in the recipe.
- Ranch dressing mix – this gives great flavor to the rolls. It does make the sauce look oddly green at first, but it looks great after baking.
- Green onions – you can leave this ingredient out if you have picky eaters. The onions just add nice flavor to the chicken filling.
How to Make Chicken Crescent Rolls
Preheat oven to 375F. Prepare a 9×13-inch baking dish by spraying with non-stick cooking spray.
To make the sauce, pour the canned soup and cream cheese into a medium pot and heat on the stove over medium heat, stirring often, until the cream cheese is melted and incorporated into the soup. Add the ranch dressing mix and remove the sauce from the heat.
Reserve 1 cup of the sauce, then add the rest to a medium mixing bowl. Add the shredded chicken and green onions; stir well to combine.
Separate the crescent roll dough and scoop a spoonful of the chicken mixture onto the wide end of each crescent roll.
Fold the long point of the dough over and around the chicken to create a little packet.
It’s okay if some of the chicken filling is peaking out from the ends of the little rolls.
Place each packet into the prepared baking dish.
Pour the reserved gravy around the chicken packets in the pan. Bake for 20-25 minutes until golden brown.
Variations
- Italian seasoning – instead of ranch dressing mix, you can use a packet of dry Italian dressing mix.
- Less saucy – for a quicker baking time, place the crescent roll packets on a lightly greased baking sheet, leaving a couple of inches between each roll. Do not add the extra sauce around the rolls (you can use it as a dipping sauce instead) and bake the rolls as directed, but you’ll only need to bake them about 11-12 minutes until the rolls are golden brown.
- Cheese – bake the rolls as directed, but 5 minutes before they’re done, sprinkle shredded cheddar cheese over top and return the casserole to the oven until the cheese is melted.
How to Store Leftovers
Keep the leftover Chicken Crescent Rolls in an airtight food storage container. Refrigerate for up to three days. Reheat individual servings in the microwave in 30 second cooking intervals until warm.
More Recipes You Will Enjoy
Chicken Crescent Rolls
Ingredients
- 2 8-ounce cans refrigerated crescent roll dough
- 2 10.5 ounce cans cream of chicken soup
- 8 ounce package cream cheese
- 3 cups fully cooked shredded chicken
- 1 package ranch dressing mix
- 2 green onions chopped
Instructions
- Preheat oven to 375F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray.
- Pour the canned soup and cream cheese into a medium pot and heat on the stove over medium heat, stirring often, until the cream cheese is melted and incorporated into the soup. Add the ranch dressing mix and remove the sauce from the heat.
- Reserve 1 cup of the sauce, then add the rest to a medium mixing bowl. Add the shredded chicken and green onions; stir well to combine.
- Separate the crescent roll dough and scoop a spoonful of the chicken mixture onto the wide end of each crescent roll and fold the long point of the dough over and around the chicken to create a little packet. Place each packet into the prepared baking dish.
- Pour the reserved gravy around the chicken packets in the pan.
- Bake for 20-25 minutes until golden brown. Serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Categories:
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
39 comments on “Chicken Crescent Rolls”
How can I Pre -prep this recipe, so I can fix it for a ladies’ luncheon???
Hi Maxie. You could prep the mixture and keep refrigerated overnight and then prepare in the baking dish before the luncheon.
Just made this. Awesome. Question can I freeze this? I am only one.
Love you app and these rolls
This is very good with eggs, bacon and gravy, or whatever else you want to put in it.
Did you pre cook everything before you putting it together.
I love your recipes and it makes my day easier Thank you
Thank you!
My husband and I love this recipe! So comforting on a cold day.
A big hit at church lunch today!
I’m going to try adding a box of stove top dressing and tweaking it a little by laying the crescent rolls in a circle in a round casserole dish and pressing the dough in a circle , then adding meat mixture in the circle and pulling the pointed ends over the top , then adding a gravy from two cans of chicken soup in the center and around the edges using your recipe for a guide!
I made these for supper. I wanted something different and kid friendly as I have the grands over this evening. They were a huge hit and have learned that the next time I’ll have to double the recipe as everyone wanted seconds. I did put an egg wash over the top and sprinkled a light amount with one half shredded cheddar and the other half with mozzarella cheese. Delish. Thank you for this easy delicious recipe!
This sounds delicious! I am wondering thoughts on adding broccoli.
I think that’s a great idea! I’m thinking of making it a little easier. Instead of rolling up all the little packets, I’d like to try just layering it all in a pan. Crescent dough, chicken mixture, including broccoli, then the second can of crescents. Topping with the remaining soup mixture. I don’t see how it could be a bad thing!!
I love this. Â Third time making it and my daughter makes it at her house too. Â Thank you!!
One of the best, easiest recipes I’ve found yet! These are simple to eat, fast to make and delightful to eat. To cut some of the salt flavor from the chicken soup I used one can of unsalted cream of chicken soup.
would like caloric content
Only thing missing is nutritional informationÂ
Jean R.
I made this tonight and as I’m only one in house, I only made 8 (rest in covered container to make tomorrow night). I switched up the soup a little bit and used 1 can Cream of Chicken soup with herbs, and 1 can Cream of celery. I also added 4 stalks of asparagus cut in small pieces. Was DELICIOUS!!!
Sounds like a great recipe–simple and tasty. Something that will go over well in my household.
Can the chicken be substituted with hamburger meat?
Sure. I have never tried it that way, but let me know how it turns out.
Don’t know how well it would work with hamburger mean, but perhaps substituting the cream of chicken soup with cream of mushroom might help.
I’ve got what is probably a dumb question, but do you use just the soup in the can or do you prepare with the water it calls for?
Just what the soup in the can – no water.
Thank you, I’m in the process of making it now.
I love this, haven’t made it yet but definitely will – when I do I will use a 13X9 pan and instead of individual crescents I will use the non perforated sheets, one for the bottom and one for the top…otherwise will make the same!
I’m making them now, well I have everything prepped to make them when hubby says he’s getting hungry, but I like the idea of the sheet ones instead of crescent rolls oh well next time