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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
Easy Roasted Broccoli
25 mins
Arugula Salad
10 mins
Parmesan Potatoes
30 mins
Oven Roasted Vegetables
35 mins
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
Slow Cooker 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.
Too much sauce! Recommend using only 1 can of cream of chicken soup.
Thanks for the feedback and for giving the recipe a try!
Once you make the bundles, do you add any broth to the leftover gravy?
You don’t need to, but if you want to make it a bit thinner of a gravy, then you certainly could!
I made this and it was soo good
So so happy to hear that you enjoyed the bundles!
I’m looking forward to making this tonight. How many servings does 16 “bundles” make?
i don’t get how to roll these are they all seperate ? or one big sheet of dough on the cookie sheet? i see it says roll left side in then right side . these rolls are small so how does filling fit in ?
Yes, you pull each roll apart on the perferated cuts in the dough. Then use a few tablespoons (I usually use a cookie dough scoop or just a large spoonful) to fill in each crescent roll. Then roll up starting with the large side of the triangle and wrap the dough around.
These are so good!! My fiance and I make a double batch and freeze them. They are perfect to always have on hand. We like to add peas and carrots to them to incorporate some veggies in there as well. We end up using 5-6 cans of crescent rolls which is my only complaint about the recipe the first time around… I had wished I had bought more rolls for the amount of filling. Overall, super great for freezing and having on hand all the time!
Thanks for your feedback! I love that you just make a large batch and freeze to have them on hand when you’re in need of an easy dinner! And adding those veggies in sounds delicious too. Thanks for sharing!
I made this tonight. I only had cream of celery, so used that. I added a small package of real bacon bits and 4 oz of shredded pepper jack cheese.
They were sooooo good! I think next time I’ll use the big crescent rolls. Or flaky biscuits flattened out and after the mixture is put on it, either fold it over or put another biscuit on top and seal the edges.
Definitely pleased with how they turned out. Will be making them again.
Yay!! I’m so glad to hear you enjoyed the recipe. The addition of bacon and pepper jack sound delicious!
I made this. Very good but I had so much chicken mixture leftover and the sauce. Enough to make another recipe
Can these be frozen cooked?
You could freeze the filling and then just thaw and fill fresh crescent rolls when you are ready to have that meal again. That will yield the freshest roll. However, I haven’t tried cooking the full bundles from frozen, but you could give it a try. You could also roll them up and freeze, then thaw overnight in the fridge and cook in the oven the next day from thawed.
I made this. Very good but I had so much chicken mixture leftover and the sauce. Enough to make another recipe.
The extra filling should last in the fridge for a day or so, if you wanted to make another batch. I haven’t frozen these before (because they usually get eaten too quickly), but I imagine you could freeze the filling in a freezer bag. Then thaw completely and fill in fresh crescent roll dough for another dinner another night.
Do you add the water to the soup as you normally would?
No, just add the cans of soup. The gravy will be fairly thick.