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A serving plate on the white marble cooktop showcases the warm, cheesy, golden-brown crescent rolls, ready to be enjoyed with their flaky, buttery layers.

Chicken Stuffed Crescent Rolls Recipe

These Chicken Stuffed Crescent Rolls are buttery, cheesy, and packed with creamy chicken filling. Perfect for a quick dinner or snack, they’re easy to make and irresistibly delicious!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 774 kcal

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper (optional)
  • Measuring cups
  • Spoon or spatula
  • Oven

Ingredients
  

  • 1 8 ounce can refrigerated crescent roll dough
  • 4 slices processed American cheese cut in half
  • 4 cups cooked boneless chicken breast halves, shredded
  • 1 10.5 ounce can condensed cream of chicken soup
  • 1 cup milk
  • 1 cup shredded Cheddar cheese

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
    A preheated oven at 375°F (190°C) with a parchment-lined baking sheet resting on the white marble cooktop, ready for assembling the stuffed crescent rolls. The oven light glows warmly, creating a cozy kitchen atmosphere.
  • In a bowl, mix shredded chicken with half of the shredded cheddar cheese.
    A glass mixing bowl on the white marble cooktop is filled with shredded chicken and cheddar cheese. A wooden spoon rests inside, ready to mix the ingredients into a creamy, cheesy filling.
  • Unroll the crescent roll dough and separate it into individual triangles.
    A white countertop on the white marble cooktop holds a sheet of unrolled crescent roll dough, carefully separated into triangular pieces, neatly arranged and ready for stuffing.
  • Place half a slice of American cheese on each triangle, then add a spoonful of the chicken mixture.
    Crescent dough triangles are laid out on the white marble cooktop, each topped with half a slice of American cheese and a spoonful of the cheesy shredded chicken mixture, prepared for rolling.
  • Roll up each triangle, starting from the wider end, and place them on the baking sheet.
  • In a separate bowl, mix cream of chicken soup with milk and pour it over the rolls.
    A glass mixing bowl on the white marble cooktop contains creamy condensed chicken soup and milk, whisked together into a smooth, velvety sauce for drizzling over the rolls.
  • Sprinkle the remaining shredded cheddar cheese on top.
  • Bake for 20 minutes until golden brown and bubbly. Serve warm.
    A serving plate on the white marble cooktop showcases the warm, cheesy, golden-brown crescent rolls, ready to be enjoyed with their flaky, buttery layers.