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This is one of the BEST and easiest dinner recipes using Pillsbury crescent rolls.
A family friend first made these chicken stuffed crescent rolls years ago when we had a new baby. They were so delicious, we HAD to get the recipe.
Her family calls them chicken pockets, but whatever you decide to call them, they’re going to blow your mind! You can imagine that crescent rolls stuffed with shredded chicken, cream cheese, cream of chicken, and Italian dressing mix would be pretty awesome – and they are!!
The canned dough comes in handy when we’re in a pinch, and we can make easy meals like this one, Pigs in a Blanket, or Spinach Roll Ups!
Why we think you’ll love it:
- A favorite shortcut! We love easy recipes, and using canned crescent roll dough makes this recipe a breeze.
- Cooks up in minutes! About 10 minutes to be exact. This is a simple 30-minute recipe that makes our weeknights easy!
- The flavors. These stuffed crescent rolls are packed with some of our favorite, comforting flavors. We often make two batches because they disappear in minutes!
Chicken Stuffed Crescent Roll Ingredients And Substitutions
- 2 (8-ounce) cans of Pillsbury crescent roll dough
- 2 (10.5-ounce) cans of cream of chicken soup – You can also use cream of mushroom soup or cream of celery soup, or we have a recipe for a Cream Soup Substitute.
- 8 ounces cream cheese softened
- 2 – 3 cups shredded cooked chicken – Try this shredded chicken recipe, shred a rotisserie chicken, or use canned chicken.
- 1 packet Italian dressing mix (or 3 tablespoons)
- 2 – 3 green onions chopped – optional
- optional cheese – Add up to ¼ cup grated parmesan cheese, shredded cheddar cheese, mozzarella cheese, or Colby cheese.
How to Make Chicken Stuffed Crescent Rolls
- PREP. Preheat oven to 375°F.
- GRAVY. Add cream cheese and both cans of soup to a medium pot on medium heat. Mix.
- Add the dressing mix and stir until well combined. Turn down to low heat.
- FILLING. Pour most of the mixture into a large bowl, leaving enough in the pan to use as gravy to put on the chicken bundles.
- Add the chicken and the green onions to the large bowl and mix. Set aside.
- ASSEMBLE. Separate the crescent roll dough and place the individual triangles on a baking sheet.
- Scoop a spoonful of chicken mix onto the crescent roll dough and roll (we fold the left side in, right side in, and then roll towards the long point).
- BAKE. Bake in the oven for 9-12 minutes.
- Pour the remaining gravy over the top and serve warm.
Kristyn’s Recipe Tips
- We prefer to use chicken that was cooked in the crock pot and then shredded or even a rotisserie chicken.
- Do not overfill the crescent rolls otherwise the bundles may not hold together.
- For golden brown bundles, whisk 1 egg with 1 tablespoon water and brush the top of each bundle before baking.
Chicken Stuffed Crescent Rolls
Video
Ingredients
- 2 (8-ounce) cans Pillsbury crescent roll dough
- 2 (10.5-ounce) cans cream of chicken soup
- 8 ounces cream cheese, softened
- 2-3 cups shredded cooked chicken
- 1 packet Italian dressing mix, (or 3 TB)
- 2-3 green onions, chopped – optional
Instructions
- Preheat oven to 375°F.
- Add cream cheese and both cans of soup to a medium pot and turn to medium heat. Mix.
- Add dressing mix and stir until well combined. Turn down to low heat.
- Pour most of the mixture into a large bowl, leaving enough in the pan to use as gravy to put on the chicken bundles.
- Add the chicken and the green onions to the large bowl and mix. Set aside.
- Separate the crescent roll dough and place the individual triangles on a cookie sheet.
- Scoop a spoonful of chicken mix onto the crescent roll dough and roll (we fold the left side in, right side in, and then roll towards the long point).
- Bake in the oven for 9-12 minutes.
- Serve warm and top with remaining gravy if desired.
Notes
- Use crock pot shredded chicken or a rotisserie chicken.
- Do not overfill the crescent rolls otherwise the bundles may not hold together.
- For golden brown bundles, whisk 1 egg with 1 tablespoon water and brush the top of each bundle before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
To make ahead or store leftovers, cool the bundles and place them in a Ziploc bag. Refrigerate for 3-4 days or freeze for up to 3 months.
To reheat, place the desired amount in a baking dish and bake in a 325°F oven until warmed through (about 15 minutes). You can also reheat individual roll-ups in the microwave in 30-second increments until warm.
Complete The Meal
Sides
Desserts
Cookie Dough Brownies recipe
35 mins
Copycat Swig Cookies
18 mins
Gooey Butter Cake
47 mins
Chocolate Delight Recipe
54 mins
Chicken Recipes
Creamy Chicken Salad
1 hr 15 mins
Rice-a-Roni Chicken Salad
13 mins
Crack Chicken
6 hrs 10 mins
Cheesy Chicken Broccoli Braid
1 hr 10 mins
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This recipe was originally published June 2018.
Thank you so much for posting the nutrition facts with the recipe. But I cannot find a serving size listed — do you know that? I am guessing Maybe two of the pockets?
It would be more for 1.
What do you serve with it?
Any kind of veggie side dish would work great!
My daughter was making chicken bundles last night and they sounded so good that I decided to get the recipe. You have some easy recipes. There is only one of me now as my husband died in September. Do you think the bundle recipe could be halved and still taste as good?
I am sorry about your hubby 🙁 Yes, you could always half a recipe & it would still be great! Thank you so much!
I just made this and we loved it! Thanks for the idea!
Glad to share! I am happy to hear that you loved them! Thank you!
I would Use about half of the dressing packet, this was way too salTy and the whole filling concoCtion became very gummy.
Just made this tonight and I’m making it a regular!! Soooo good. Even my picky eater, who likes things as PLAin as POSSible, scarfed down a couple of these!
Yay!! I love hearing that!! Thank you for trying it!
Hi. CAN i wrap these up the night before or morning oF a party and cook them later? Would that work or would they get too soggy before baking? Thanks.
I haven’t tried that. They might, but honestly can’t say, since I haven’t made them that far in advance. I would think the morning of would be ok 🙂
I love to bake and making dinner, lunch and breakfast.
Hmmm..I have not tried that, but I would maybe look to see on the package how much it makes, if you were to make a dressing with it, then you that same amount. Hope that helps 🙂
Can I make these ahead of time, store in the fridge for a day and then bake? Or will they get soggy?
You probably could, but I would maybe add the sauce on top until right before you bake. That should help prevent it getting soggy. Hope you enjoy!
We love these. I also roll them in some bread crumbs before baking to give them a little crunch. So delicious!
Great idea!! Thank you for sharing!