Chicken Stuffed Crescent Rolls

Pillsbury crescent rolls stuffed with chicken and cream cheese on a plate with bread and salad as a dinner idea.

Tender crescent rolls stuffed with a deliciously easy chicken and cream cheese mixture, topped with a creamy sauce, cheddar cheese and baked until golden brown.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: comfort food

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: people

Calories: 719kcal

Author: Stacey | SouthernDiscourse.com

Ingredients

4 chicken breasts boiled in generously salted water, dice or shred chicken
8 ounces cream cheese cut into cubes, room temperature
1 medium yellow onion diced
2 tablespoon butter
4 cans crescent rolls 8 count each, 32 rolls
2 cans cream of chicken soup 10.5 oz each
2 cups chicken broth
12 ounces evaporated milk
2 cups grated cheddar cheese

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Instructions

Preheat oven to 350℉. Spray (2) 9x13 casserole dishes with non stick cooking spray.
On the stovetop, sauté diced onion in a large pan with 2 tablespoons of butter until soft and translucent. Remove skillet from heat. Add cubed cream cheese. Stir until melted and mixed well with onions. Add cooked chicken and mix well again. (You can add salt & pepper to taste at this point, but I usually skip it.)
Spoon a generous tablespoon of chicken mixture onto the wide end of each crescent roll. Roll crescent roll towards point of roll and tuck in the sides.
Place stuffed rolls about ½ inch apart in prepared baking dishes. (This recipe usually requires 2 baking dishes.)
In a sauce pan or medium-low heat (or in the microwave) combine the cream of chicken soup, broth and milk. Heat just until well combined. Pour sauce over rolls until rolls are covered. Top with grated cheese.
Bake in preheated oven for 30 minutes or until golden brown and the sauce is bubbly around the edges.

Notes

Rotisserie Chicken- Use 1 whole rotisserie chicken (white and dark meat) or 2 rotisserie chickens for 4 breasts to make this recipe in about half the time.

Sauce/Gravy- Because these chicken stuffed crescent rolls are cooked in the sauce, or gravy, the bottom of the rolls are going to have a soft, almost dumpling like, texture.

If you're wanting flaky, crescent rolls with crisp bottoms, you'll need to cook the rolls (topped with cheese) without the sauce and serve the sauce separately at the table.

Adding a little chopped broccoli, asparagus or artichoke hearts to the chicken/cream cheese mixture is a great way to sneak in some extra vegetables.

“Nutrition facts” are calculated with an app and are an estimate at best. If you have special dietary needs, please use your own calculations or consult a physician for your health.

Nutrition