I first shared these Cheesy Chicken Crescent Rolls with a sweet older gentleman I met at the community library’s Thursday potluck. Mr. Granger, retired postmaster and now the group’s “unofficial taste-tester”, had a nose for comforting food. He reminded me so much of my father: polite, full of stories, and not shy about asking for seconds.
That day, I had brought a warm tray of these crescent rolls tucked inside a dish towel, still fragrant from the oven. As I set them down, he peeked under the cloth, gave a nod of approval, and took one before the line even formed.
He later told me they reminded him of something his late wife used to make—a creamy chicken pie, but lighter and more bite-sized. That little moment, his quiet smile and the way he packed a few in a napkin for later, stayed with me. These rolls may be simple, but when they’re warm and gooey, they bring people together—just like that.
I’ve made them for family game nights, our church’s bake sale, even for a couple of neighborhood kids who drop by for help with homework. They always disappear fast, and every time, someone asks for the recipe. So here it is, from my kitchen to yours.
Short Description
Cheesy Chicken Crescent Rolls are warm, flaky pockets filled with creamy, seasoned chicken and gooey mozzarella—perfect for quick dinners, potlucks, or cozy evenings at home.
Key Ingredients
For the Filling:
- 5 boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded mozzarella cheese
- 1 can (10 oz) condensed cream of chicken soup
- 1 can (10 oz) whole milk
- 1 tsp garlic powder, or to taste
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed for cooking
For the Dough:
-
1 package refrigerated crescent roll dough
Tools Needed
- Skillet or sauté pan
- Mixing bowls
- Baking sheet
- Parchment paper
- Spoon or small cookie scoop
- Oven mitts
- Forks (for shredding)
Cooking Instructions
Step 1: Cook and Shred the Chicken
Season chicken breasts with garlic powder, salt, and pepper. In a skillet over medium heat, drizzle olive oil and cook the chicken until golden on the outside and fully cooked through—about 5–7 minutes per side. Remove from heat and shred with two forks while still warm.
Step 2: Mix the Creamy Filling
In a large bowl, combine the shredded chicken, mozzarella cheese, cream of chicken soup, and milk. Stir until the mixture becomes creamy and well-blended. The filling should be thick but spoonable.
Step 3: Prepare the Dough
Unroll the crescent dough on a clean surface and separate it into individual triangles as directed on the package.
Step 4: Fill and Roll
Place a heaping spoonful of chicken mixture at the wider end of each triangle. Gently roll toward the tip, tucking the sides in slightly to prevent leaking. Place each roll seam-side down on a parchment-lined baking sheet.
Step 5: Bake to Golden Perfection
Preheat the oven to 375°F (190°C). Once hot, bake the rolls for 12 to 15 minutes, or until the tops are golden brown and slightly crisp. Check the bottoms to ensure they’ve browned evenly.
Step 6: Rest and Serve Warm
Let the rolls rest for 3–5 minutes out of the oven. This helps the filling settle. Serve warm, perhaps with a simple green salad or roasted vegetables.
Why You’ll Love This Recipe
Comfort in Every Bite: Creamy, cheesy, and wrapped in buttery crescent dough, it’s like a warm hug.
Quick and Easy: Ready in under 30 minutes using everyday ingredients.
Kid-Approved: These rolls disappear fast, great for lunchboxes or after-school snacks.
Versatile: Serve as appetizers, a hearty snack, or pair with soup for a complete meal.
Freezer-Friendly: Make a double batch and freeze half for later.
Mistakes to Avoid & Solutions
Overfilling the Dough:
Problem: Filling leaks out during baking.
Solution: Use only 1 heaping spoonful per triangle, and tuck sides gently as you roll.
Undercooked Chicken:
Problem: Chicken not fully cooked before shredding.
Solution: Use a meat thermometer—chicken should reach 165°F inside.
Soggy Bottoms:
Problem: Rolls turn mushy underneath.
Solution: Line baking sheet with parchment, avoid overfilling, and space rolls well apart.
Runny Filling:
Problem: Too much liquid in the filling.
Solution: Stir until creamy and thick, if too loose, reduce milk slightly.
Burned Tops:
Problem: Tops brown too fast.
Solution: If needed, loosely cover with foil during the last few minutes of baking.
Serving and Pairing Suggestions
Serve with a fresh arugula salad tossed in lemon vinaigrette.
Pairs well with a light tomato basil soup or homemade veggie soup.
Perfect as part of a buffet-style brunch spread.
Add a dipping sauce like ranch, honey mustard, or garlic aioli on the side.
Serve as an appetizer on a large platter with toothpicks for easy grabbing.
Storage and Reheating Tips
Refrigerate: Store leftover rolls in an airtight container in the fridge for up to 3 days.
Freeze: Freeze cooled rolls in a zip-top freezer bag for up to 2 months.
Reheat (Oven): Bake at 325°F for 10 minutes until heated through.
Reheat (Microwave): Wrap in a damp paper towel and heat in 30-second intervals.
Reheat (Air Fryer): 350°F for 4–5 minutes restores crispiness.
FAQs
1. Can I use rotisserie chicken instead of cooking my own?
Yes, absolutely! Just shred it finely and skip the stovetop step. It’s a great shortcut.
2. What can I use instead of cream of chicken soup?
A homemade white sauce (béchamel) works well: butter, flour, milk, and a pinch of salt.
3. Can I add vegetables to the filling?
Sure! Try adding cooked spinach, mushrooms, or even small bits of steamed broccoli.
4. How do I make this more flavorful?
Add a pinch of smoked paprika, Italian seasoning, or a spoonful of Dijon mustard to the filling.
5. Can I make them ahead of time?
Yes! Assemble and refrigerate the unbaked rolls up to a day ahead. Bake just before serving.
Tips & Tricks
Lightly flour your hands before rolling to prevent dough from sticking.
Brush the tops with a little melted butter and garlic powder before baking for extra flavor.
For even baking, rotate the tray halfway through the oven time.
Add a bit of grated Parmesan inside the filling for added depth.
Make mini versions using smaller portions for party snacks or appetizers.
Recipe Variations
Spinach & Feta Crescent Rolls
Swap chicken for sautéed spinach and crumbled feta.
Add a dash of nutmeg and onion powder.
Bake as usual, serve with tzatziki sauce.
Buffalo Chicken Rolls
Mix shredded chicken with buffalo sauce and a bit of ranch.
Use pepper jack instead of mozzarella.
Serve with celery sticks and blue cheese dip.
BBQ Chicken Crescent Rolls
Use BBQ sauce in place of soup.
Add sharp cheddar and diced red onions.
Serve with a side of coleslaw or baked beans.
Final Thoughts
Mr. Granger never missed another Thursday after that potluck. He said those little rolls made him feel at home again. I think about that often when I make them now.
It’s not just about the cheese or the chicken, it’s the comfort you hand someone with every bite. And sometimes, that’s enough to make a stranger feel like family.
Cheesy Chicken Crescent Rolls
Print ThisIngredients
- For the Filling:
- 5 boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded mozzarella cheese
- 1 can (10 oz) condensed cream of chicken soup
- 1 can (10 oz) whole milk
- 1 tsp garlic powder, or to taste
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed for cooking
- For the Dough:
- 1 package refrigerated crescent roll dough
Instructions
Step 1: Cook & Shred Chicken
Season chicken with garlic powder, salt, and pepper. Sear in olive oil over medium heat, 5–7 minutes per side, until cooked through. Shred while warm.
Step 2: Mix Filling
In a bowl, stir together shredded chicken, mozzarella, cream of chicken soup, and milk until creamy.
Step 3: Prep Dough
Unroll crescent dough and separate into triangles.
Step 4: Fill & Roll
Add a spoonful of filling to the wide end of each triangle. Roll up and place seam-side down on a parchment-lined baking sheet.
Step 5: Bake
Bake at 375°F for 12–15 minutes, until golden brown on top and bottom.
Step 6: Serve
Let rest 3–5 minutes. Serve warm with salad or veggies.
