Chicken Stuffed Crescent Rolls

4.94 from 214 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!

Prep Time25

Cook Time9

Total Time34

Course: Main Course

Cuisine: American

Servings: bundles

Author: Lil' Luna

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.

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