What type of chicken works best in cheesy chicken crescent rolls?

You can use cooked and shredded boneless chicken breasts, rotisserie chicken, or even canned chicken for the filling. The key is having tender, shredded chicken that mixes easily with the cheese and seasoning for the stuffed crescent rolls.

Can I make cheesy chicken crescent rolls ahead of time?

Yes — you can assemble the filled crescent rolls and store them covered in the refrigerator for several hours before baking. Just bring them to room temperature slightly before baking to ensure even cooking of the dough and warm filling.

How should leftovers of cheesy chicken crescent rolls be stored and reheated?

Place cooled leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, bake at 325°F until warmed through (about 15 minutes) or microwave individual portions briefly. The dough may soften, so reheating in the oven is preferable for better texture.

Are there substitutions to make cheesy chicken crescent rolls healthier or diet-friendly?

Absolutely. You can use reduced-fat cheese and low-sodium soup for a lighter version, or switch to gluten-free dough. You can also skip canned soup and use a homemade white sauce made with chicken broth and milk for a less processed approach.

Cheesy Chicken Crescent Rolls – 5 Easy Steps to Delicious Comfort

Name: Cheesy Chicken Crescent Rolls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cans refrigerated crescent roll dough (8-count each); 3 cups cooked shredded chicken (about 1 lb); 1 cup shredded mozzarella cheese; 1/2 cup shredded sharp cheddar cheese; 1 can (10.5 oz) condensed cream of chicken soup; 1 can (10.5 oz) milk (use soup can to measure); 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 1/2 tsp paprika, 1/2 cup cooked spinach, 2 tbsp crumbled bacon

Description

These cheesy chicken crescent rolls are a comforting and easy dinner made with shredded chicken, melted cheese, and creamy sauce wrapped in golden flaky dough. Perfect for quick weeknights or family meals.

Ingredients

Scale

2 cans refrigerated crescent roll dough (8-count each)
3 cups cooked shredded chicken (about 1 lb)
1 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) milk (use soup can to measure)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/2 tsp paprika, 1/2 cup cooked spinach, 2 tbsp crumbled bacon

Cook Mode Keep your screen awake while you cook

Instructions

Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
In a bowl, mix shredded chicken, mozzarella, garlic powder, onion powder, salt, and pepper.
Separate crescent dough triangles and place a spoonful of filling on each.
Roll up from wide end and place seam-side down in the dish.
Whisk condensed soup and milk together and pour over the rolls.
Sprinkle cheddar cheese on top and bake 30–35 minutes until golden and bubbly.
Let rest 5 minutes before serving.

Notes

Use rotisserie chicken for convenience.
Bake uncovered for a crispier crust.
Store leftovers in the fridge up to 3 days and reheat at 325°F for 15 minutes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 410
Sugar: 3
Sodium: 710
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 25
Cholesterol: 65