Creamy chicken crescent rolls are a family favorite. Flaky crescent roll dough is filled with a creamy chicken mixture and topped with melted butter and seasoned bread crumbs. Plus you can freeze the leftovers!
Let me start off by being completely honest. Creamy chicken crescent rolls are not the quickest recipe, but while there is some assembly required, once you get the hang of them, they go pretty smoothly.
Fortunately, the filling is a cinch and takes only a few minutes to throw together. And the recipe makes A TON of cheesy chicken crescents, which means you'll have enough for not one but TWO family dinners!
Simply freeze the leftovers (once baked). When you're ready for creamy chicken crescents round two, let thaw in the refrigerator and then reheat in the microwave. Easy peasy!
The secret to these chicken crescent bundles is to use a medium cookie scoop because it provides the perfect amount of filling for those crescents.
Also, let the crescent roll dough sit for a minute or two so it's not too cold. You'll find it's easier to press into those slightly larger triangles without tearing the dough.
By the way, I love lining my baking sheets with parchment paper; it saves on cleanup time and seems to help recipes bake more evenly.
Of course a quality silicone baking mat is another option, but I'm not always in the mood for one more thing to clean.
I can sum up the most important thing to remember when making these chicken bundles with one word:
When you're folding that crescent dough around the filling, pinch, pinch, PINCH those edges! If you slack on the pinching, you'll end up with bundles that burst open and make a bit of a mess. Granted, they still taste really good—oozing filling never stopped me from eating something—but cleanup isn't nearly as fun.
This recipe for creamy chicken crescent rolls really does make a ton, so I recommend the whole freezing-the-leftovers thing or making them when you're serving a crowd.
A serving size is probably 2 to 3 rolls, but I can easily eat 4 or 5 in a sitting. They're so good!
You could try to halve the recipe but it might be a little tricky. Perhaps go with 3 cans of crescent rolls and bake up any crescent roll dough you don't use. I feel like that would make a great late-night snack!
- 5 cans crescent roll dough
- 1 (10.5-ounces) can cream of chicken soup
- ⅓ cup skim milk
- 1 cup low-fat sour cream
- 3 cups cooked, diced chicken
- ¼ cup chopped green onions
- ¼ cup salted butter, softened
- 1 (8-ounces) package low-fat cream cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup butter, melted
- ½ cup Italian-seasoned panko bread crumbs
- Preheat oven to 375 degrees. Lightly grease a baking sheet or line with parchment paper.
- Combine cream of chicken soup, milk, and sour cream in a large bowl. Add chicken, green onions, softened butter, cream cheese, salt, and pepper and mix well.
- Unroll crescent roll dough and separate into triangles. Gently press each triangle so it's slightly larger, but don't stretch the dough too much or it will be too thin to wrap.
- Place a heaping tablespoon of filling towards the larger end of the triangle. (A medium cookie scoop is perfect for this!)
- Fold the top of the triangle over the filling so you have extra dough beyond the bottom of the triangle.
- Fold sides in and pinch corners to seal.
- Fold the extra dough from the top of the triangle around the back of the crescent.
- Pinch all edges to seal.
- Brush with melted butter and sprinkle with bread crumbs. Bake 15 to 18 minutes or until golden brown. Serve hot.
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Nutrition Information:Yield: 14 Serving Size: 3 rolls
Amount Per Serving:Calories: 474Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 1036mgCarbohydrates: 37gFiber: 0gSugar: 9gProtein: 14g