I make these Chicken Stuffed Crescent Rolls when I want something warm, creamy, and satisfying without spending hours in the kitchen. Each roll is filled with a savory mixture of chicken, cream cheese, and seasonings, then baked until golden and smothered in a rich, cheesy sauce. It’s the kind of recipe that feels comforting yet special — perfect for weeknights, potlucks, or cozy family dinners.

Why You’ll Love This Recipe

I love how quick and versatile this recipe is. It’s made with simple ingredients I usually have on hand and comes together in under an hour. The filling is rich and creamy, the crescent rolls are soft and flaky, and the cheese sauce poured over the top makes everything melt together in the best way. I can easily switch up the seasonings or add veggies if I want to get creative. It also makes great leftovers — if there are any left!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans refrigerated crescent roll dough (8 ounces each, 16 rolls total)
2 cups cooked shredded chicken (I use rotisserie or leftover chicken breast)
1 package cream cheese (8 ounces), softened
1 can cream of chicken soup (10.5 ounces)
1 cup milk or evaporated milk
1 ½ cups shredded cheddar cheese
1 tablespoon Italian seasoning or 1 packet Italian dressing mix
2 green onions, finely chopped (optional for added flavor)
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon butter (for greasing or brushing)

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a large baking dish with butter.
In a saucepan over medium heat, I combine the cream cheese, cream of chicken soup, and milk. I stir continuously until the cream cheese melts and everything blends into a smooth, creamy sauce.
I scoop out about 1 cup of this sauce and set it aside for later — this will be the topping for the baked rolls.
To the remaining sauce in the saucepan, I stir in the shredded chicken, chopped green onions (if using), Italian seasoning, garlic powder, black pepper, and salt. I mix until everything is evenly coated and warm.
I unroll the crescent dough and separate it into triangles on a clean surface.
On the wide end of each triangle, I place a spoonful of the creamy chicken mixture. Then I carefully roll it up, tucking in the sides to hold the filling inside.
Once all the rolls are filled and sealed, I place them seam-side down into the prepared baking dish.
I bake the rolls in the preheated oven for 12 to 15 minutes, or until the tops are golden brown and the dough is cooked through.
After removing the dish from the oven, I pour the reserved sauce evenly over the warm rolls.
I sprinkle the shredded cheddar cheese over the top and return the dish to the oven for another 5 minutes, just until the cheese is melted and bubbly.
I let them cool for a couple of minutes before serving warm with a side salad or vegetables.

Servings And Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

I sometimes use mozzarella or pepper jack cheese instead of cheddar for a different flavor.
For a spicy twist, I add a diced jalapeño or a pinch of crushed red pepper to the filling.
I mix in chopped spinach, steamed broccoli, or finely diced bell peppers for added nutrition.
Instead of Italian seasoning, I use taco seasoning for a Tex-Mex version.
For a crispier texture, I bake the rolls separately first and then pour the sauce on top just before serving.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I cover the dish with foil and warm it in the oven at 325°F for about 15 minutes.
For a quicker option, I microwave individual rolls for 30 to 60 seconds, although the texture softens a bit.
I freeze fully baked and cooled rolls by wrapping them tightly in foil or plastic wrap and placing them in a freezer bag. They keep well for up to 2 months.

FAQs

Can I Use Canned Chicken Instead Of Cooked Chicken?

Yes, I can use canned chicken in a pinch. I make sure to drain it well and shred it with a fork before mixing it into the filling.

What If I Don’t Have Cream Of Chicken Soup?

If I don’t have canned soup, I make a quick substitute using butter, flour, chicken broth, and milk to create a thick creamy base.

Can I Make These Ahead Of Time?

Yes, I assemble the rolls and keep them covered in the fridge for a few hours before baking. I just add a couple of extra minutes to the baking time if they’re cold.

How Do I Keep The Filling From Leaking Out?

I avoid overfilling the dough and pinch the edges tightly to seal. Placing the rolls seam-side down also helps hold everything together.

Can I Use Puff Pastry Instead Of Crescent Dough?

Yes, puff pastry works, though it creates a flakier, more buttery texture. I cut the pastry into squares, fill, fold, and bake as usual.

Conclusion

Chicken Stuffed Crescent Rolls are one of those easy recipes that deliver big flavor with minimal effort. I love how customizable they are, and they’re always a hit with family or guests. Whether I serve them as a main dish, snack, or party appetizer, they always disappear fast.