These Chicken Stuffed Crescent Rolls are the ultimate comfort food for a cozy dinner or quick appetizer. Each golden crescent roll is filled with creamy shredded chicken, melted cheese, and rich cream cheese—baked until fluffy and perfectly crisp on the outside. I love how simple yet satisfying this recipe is, especially on busy nights.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and incredibly comforting. The soft crescent rolls wrap around a cheesy, creamy chicken filling that melts in your mouth. It’s perfect for using up leftover chicken, and I can make it in less than 30 minutes. It’s also versatile—great as a main dish, snack, or even a party appetizer.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded (rotisserie chicken works great)
4 oz (115 g) cream cheese, softened
1 cup shredded cheddar cheese (or mozzarella for extra stretch)
1 can refrigerated crescent roll dough (8 rolls)
Salt and pepper to taste
Optional: 1 tablespoon melted butter for brushing tops
Directions
I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I combine the shredded chicken, softened cream cheese, and cheddar cheese until everything is well blended. I season with a little salt and pepper.
I unroll the crescent dough and separate it into triangles.
I place a spoonful of the chicken mixture at the wider end of each triangle and roll it up tightly, tucking the sides in slightly to hold the filling.
I arrange the stuffed rolls on the baking sheet and brush them lightly with melted butter for extra golden color.
I bake them for 12–15 minutes, or until the rolls are golden brown and puffed.
I let them cool slightly before serving—though they’re delicious warm and gooey.
Servings and Timing
This recipe makes 8 rolls, serving 4 people. Preparation takes about 10 minutes, and baking time is around 15 minutes, so the total time is roughly 25 minutes.
Variations
I sometimes add finely chopped green onions to the filling for extra flavor.
For a spicy version, I mix in a little buffalo sauce or diced jalapeños.
I occasionally substitute cream cheese with ranch dressing for a tangy twist.
Swapping cheddar for pepper jack gives it a nice kick.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the rolls in a 350°F (175°C) oven for about 8–10 minutes until warmed through. I avoid microwaving them for too long so the dough doesn’t become soggy. These also freeze well—just wrap each roll individually and freeze for up to 2 months.
FAQs
How can I make these ahead of time?
I prepare the filling ahead and refrigerate it for up to 2 days, then assemble and bake the rolls when ready to serve.
Can I use canned chicken instead of cooked chicken?
Yes, canned chicken works fine. I just make sure to drain it well before mixing it with the other ingredients.
What can I serve with Chicken Stuffed Crescent Rolls?
I like to serve them with a simple salad, roasted vegetables, or a warm bowl of soup for a complete meal.
Can I add vegetables to the filling?
Absolutely! I sometimes add finely diced bell peppers, spinach, or mushrooms to make the filling heartier.
How do I keep the rolls from opening while baking?
I pinch the edges tightly before baking and place them seam-side down on the baking sheet to keep them sealed.
Conclusion
These Chicken Stuffed Crescent Rolls are a quick, comforting meal that always satisfies. I love how creamy and cheesy the filling is, wrapped in soft, golden dough. Whether I’m making them for dinner, a potluck, or a game-day snack, they’re always a crowd favorite—and they disappear fast!
Golden crescent rolls filled with a creamy blend of shredded chicken, cream cheese, and melted cheddar — a quick, comforting meal or appetizer ready in under 30 minutes.
Ingredients
2 cups cooked chicken, shredded (rotisserie chicken works great)
4 oz (115 g) cream cheese, softened
1 cup shredded cheddar cheese (or mozzarella)
1 can refrigerated crescent roll dough (8 rolls)
Salt and pepper to taste
Optional: 1 tablespoon melted butter for brushing tops
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix shredded chicken, cream cheese, and cheddar cheese until well combined. Season with salt and pepper.
Unroll the crescent dough and separate it into 8 triangles.
Place a spoonful of the chicken mixture at the wide end of each triangle and roll up tightly, tucking sides in slightly.
Arrange the rolls on the baking sheet and brush with melted butter if desired.
Bake for 12–15 minutes, or until golden brown and puffed.
Cool slightly before serving. Serve warm for best texture and flavor.
Notes
Add chopped green onions or diced jalapeños for extra flavor.
Use ranch dressing instead of cream cheese for a tangy twist.
Substitute pepper jack cheese for a spicy kick.
To prevent unrolling, pinch edges and place seam-side down before baking.
Wrap individually and freeze for up to 2 months for make-ahead convenience.
