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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.
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Chicken stuffed crescent rolls served on a white plate.

How to Make Chicken Stuffed Crescent Rolls

  1. PREP. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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).
  5. BAKE. Bake in the oven for 9-12 minutes.
    • Pour the remaining gravy over the top and serve warm.
  • 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.
4.94 from 215 votes

Chicken Stuffed Crescent Rolls

Chicken stuffed crescent rolls use a flaky crescent shortcut filled with a creamy chicken mixture for one of our favorite 30-minute meals!
Servings: 16 bundles
Prep: 25 minutes
Cook: 9 minutes
Total: 34 minutes

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.

Video

Notes

Recipe Tips.
  • 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.
Store. 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.
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.

Nutrition

Calories: 209kcal, Carbohydrates: 15g, Protein: 6g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 32mg, Sodium: 663mg, Potassium: 79mg, Sugar: 3g, Vitamin A: 265IU, Calcium: 21mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

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.

This recipe was originally published June 2018.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.94 from 215 votes (170 ratings without comment)

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Recipe Rating




180 Comments

  1. Kathy says:

    Makes way too much filling!

    1. LilLunaTeam says:

      Sorry about that! Thanks for letting us know.

  2. Elizabeth Stanley says:

    5 stars
    So easy and delicious! I used 3 rolls crescent dough as there was so much of the filing. My family really likes these

    1. LilLunaTeam says:

      I’m so happy you and your family liked it! Thanks for sharing what you do!

  3. Wanda Graves says:

    5 stars
    I just had to laugh. Someone said something about making it with the ranch dressing. I thought that is what it said to do! I guess I read it wrong. I have to tell you that it tastes great made with the ranch dressing mix! Next time I will try it with the Italian!! Haha

    1. LilLunaTeam says:

      🙂 I’m glad you liked the Ranch Dressing version as well! I think that would also be tasty!

    2. Marilyn Burt says:

      Wanda, that’s what I just did, tonight. You posted yesterday. I posted today.

      1. Kyle says:

        What did you like better, the ranch or Italian dressing?

      2. LilLunaTeam says:

        I personally like the Italian dressing a little better – but just a tad bit better. 🙂

  4. Brittany says:

    Could I add the italian mix and cream cheese and cream of chicken soup in Crock pot with the chicken and then cook it on high for 4 hours?

    1. LilLunaTeam says:

      You can add the Italian mix and cream of chicken soup to the Crockpot with the chicken and cook it on high for 4 hours but add the cream cheese in small chunks 15 minutes before the 4 hour mark and mix together with everything. Cream cheese will curdle if it cooks for too long at high temps so adding the cream cheese 15 minutes before you are done cooking will ensure a smooth sauce for your chicken bundles.

    2. Kim says:

      That’s how I’m doing it today!

  5. Marilyn Jay says:

    5 stars
    I have made these before and you can also use Tuna with spinach or asparagus. I have also used puff pastry I make 2 inch strips fill 1 half then fold it over and seal edges.

    1. LilLunaTeam says:

      Sounds yummy! Thanks so much for the tips!

  6. Marsha Parker says:

    5 stars
    Making them right after I go to the store

    1. Kristyn Merkley says:

      Yay!! Hope you liked them!

  7. Gerry says:

    3 stars
    Would like to try this with puff pastry.

    1. Kristyn Merkley says:

      I haven’t tried, but it’s a great option! Thank you!

  8. Kim Tasker says:

    What about using a packet oF ranch dressing instead of italian?

    1. Kristyn Merkley says:

      I haven’t tried, but you sure could 🙂 Enjoy!

    2. Jeana Berry says:

      Kim, have you tried it with Ranch dressing yet?

    3. Janet V Ross says:

      have you tried this yet ?

    4. Marilyn Burt says:

      I used Ranch dressing and it was delicious.

  9. becky says:

    5 stars
    tHIS TURNED OUT PRETTY GOOD! i ADDED CORN AND PEAS, TO KICK UP THE VEGGIE NUTRITION AND INSTEAD OF MAKING INTO CRESCENTS, I MADE A BIG SQUARE OUT OF 2 – THAT WORKED GREAT!! i’LL DEF MAKE THIS AGAIN!

    1. Kristyn Merkley says:

      Good idea! I will have to try that! Thank you for sharing that!

  10. May says:

    Does the bottom of Bundle bake as the top or foes it get a little mushy?

    1. Kristyn Merkley says:

      It doesn’t get golden like the tops, but it doesn’t get super mushy either. It might get a little mushy, but not all the time. Just depends if sauce gets on the bottom. They are super yummy. Hope you try them!