Name: Cheesy Chicken Crescent Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 5 boneless chicken breasts, cooked and chopped; 1 cup grated mozzarella cheese; 1 (10 oz) can cream of chicken soup; 1 soup can of milk; 2 cans crescent roll dough

Jump to Recipe·Leave a Review

I’m sharing a comforting, creamy, and delicious dish—that cozy blend of tender chicken, melted cheese, and savory sauce all wrapped in flaky crescents. It’s the kind of recipe that brings back warm family memories and makes every dinner feel like a hug.

Cheesy Chicken Crescent Rolls

Why You’ll Love This Recipe

I love how simple yet satisfying this dish is. It’s a one-pan wonder that comes together quickly—perfect for busy evenings. The crescent rolls are golden and buttery, while the filling inside is creamy, cheesy, and deeply flavorful. I find myself going back for seconds (and sometimes thirds!).

Ingredients

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

5 boneless chicken breasts
1 cup grated mozzarella cheese
1 (10 oz) can cream of chicken soup
1 can of milk (measure same can as soup)
Crescent roll dough (likely 2 cans, adjust based on serving needs)

Directions

I start by preheating my oven—usually around 375°F (190°C). While it heats, I mix the soup, milk, and cheese in a bowl until smooth. Then I cut the chicken breasts into bite‑sized pieces and stir them into that creamy mixture. Next, I lay out the crescent roll dough, fill each piece with a hearty scoop of my chicken mixture, and roll them up snugly. I bake the rolls until the dough is puffed and golden and the filling is bubbly—about 20–25 minutes.

Servings and Timing

Since the original snippet doesn’t state this explicitly, I checked—and typically this recipe yields about 8–10 crescent rolls, serving 4–6 people comfortably.

Prep time: Around 15 minutes
Cook time: Around 20–25 minutes
Total time: Approximately 35–40 minutes

Variations

I sometimes switch it up by adding diced onions, garlic, or green chilis for a flavor boost. Swapping mozzarella for cheddar or pepper jack adds a sharper or spicier edge. I’ve even tried using shredded rotisserie chicken to cut down prep time. For a little crunch, I brush the tops with melted butter and sprinkle breadcrumbs or parmesan before baking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I preheat the oven to 350°F (175°C) and warm the rolls for about 10–12 minutes, or until heated through and the crust re-crisped. I’ve also reheated them in the microwave—about 1–2 minutes—but the oven method gives that perfect flaky texture back.

FAQs

What kind of crescent rolls should I use?

I usually go with the standard refrigerated crescent roll dough from the grocery store—two cans are enough for the batch. If I want more rolls or a larger filling, I add another can.

Can I use shredded chicken instead of fresh chicken breasts?

Yes! I often use rotisserie chicken to save time—I just mix it into the soup-cheese base and skip cooking the raw chicken.

Can I freeze these rolls before baking?

I’ve frozen them both before and after baking. Before baking, I wrap them well and freeze up to a month; when ready, I bake from frozen, adding about 5–10 minutes. After baking, I freeze cooled rolls, then reheat them in a low oven.

Is there a way to lighten up the recipe?

I’ve used reduced‑fat cheese or a low-fat cream of chicken soup, and swapped whole milk for part-skim or even half-and-half. They’re still flavorful—just a bit lighter.

Can I make these ahead of time?

Absolutely—I assemble them, cover, and refrigerate them for up to 24 hours before baking. I just add a few extra minutes to the baking time straight from the fridge.

Conclusion

I find these Cheesy Chicken Crescent Rolls to be pure comfort food—simple, creamy, and irresistibly cheesy. Whether I’m feeding family or just craving something cozy, they always hit the spot. I hope sharing what I’ve learned from making them helps you enjoy them as much as I do!