Cheesy Chicken Crescent Rolls

These cheesy chicken crescent rolls are warm, creamy, and irresistibly comforting. Flaky crescent rolls are filled with juicy shredded chicken and gooey mozzarella, then baked in a creamy sauce until golden. It’s one of those easy recipes I love to make when I want something cozy and family-friendly.

Why You’ll Love This Recipe

I love this recipe because it’s simple but feels indulgent. The crescent rolls bake up buttery and crisp, while the chicken and cheese filling is creamy and satisfying. It’s perfect for busy weeknights, potlucks, or when I want a dish that both kids and adults will devour.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 lb chicken, boneless/skinless, cooked and shredded
▢1 cup mozzarella cheese, shredded
▢10.5 oz cream of chicken soup
▢10.5 oz milk, use soup can
▢2 packages crescent rolls, 8 count packages
▢2 teaspoon garlic powder
▢2 teaspoon oregano

Directions

1. I preheat my oven to 375°F and lightly grease a 9×13 baking dish.
2. In a small bowl, I whisk together the cream of chicken soup and milk to create a creamy sauce.
3. I set aside about 1 cup of the sauce for topping.
4. I mix the shredded chicken with mozzarella, garlic powder, and oregano.
5. I unroll the crescent rolls, place a spoonful of the chicken mixture on each triangle, and roll them up tightly.
6. I arrange the filled rolls in the baking dish and pour the remaining sauce over the top.
7. I bake uncovered for 25–30 minutes, until the crescent rolls are golden brown and the sauce is bubbly.
8. I let it cool slightly before serving.

Servings and Timing

This recipe makes about 8 servings. It takes around 15 minutes to prep and 30 minutes to bake, so I usually have it ready in about 45 minutes.

Variations

Sometimes I swap mozzarella for cheddar or a cheese blend for extra flavor. I’ve also stirred in spinach, broccoli, or mushrooms with the chicken for a veggie boost. If I want a little kick, I sprinkle in red pepper flakes or use pepper jack cheese.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I cover the rolls with foil and warm them in the oven at 350°F until hot. The microwave works for single portions, though the rolls stay crispier when reheated in the oven. I don’t recommend freezing this dish because the sauce can separate.

FAQs

Can I use canned chicken?

Yes, canned chicken works in a pinch, though I prefer freshly cooked chicken for better texture.

Can I make this ahead of time?

Yes, I assemble the rolls a few hours in advance, refrigerate them, and bake just before serving.

Can I use cream of mushroom soup instead of cream of chicken?

Yes, cream of mushroom or even cream of celery soup both work well.

Can I add vegetables to the filling?

Absolutely, I like adding spinach, broccoli, or mushrooms.

Can I make these without the sauce?

Yes, I can bake just the filled crescent rolls, but I love the extra creaminess the sauce adds.

Can I freeze unbaked crescent rolls with filling?

Yes, I freeze them on a baking sheet, then transfer to a bag. I bake from frozen, adding a few extra minutes.

What cheese works best?

Mozzarella melts beautifully, but cheddar, Monterey Jack, or pepper jack also work well.

Do I need to cook the chicken first?

Yes, the chicken should be fully cooked and shredded before filling the rolls.

Can I make this with rotisserie chicken?

Yes, shredded rotisserie chicken makes this even easier.

What can I serve with these rolls?

I like pairing them with a green salad or roasted vegetables to balance the richness.

Conclusion

These cheesy chicken crescent rolls are a creamy, comforting dish that always hits the spot. I love how easy they are to make, and the combination of flaky pastry, cheesy filling, and savory sauce makes them a family favorite. They’re perfect for a weeknight dinner or when I want to serve something warm and satisfying.

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