Cheesy Chicken in a Crescent Roll

Cheesy Chicken Crescent Roll Recipe

This recipe makes FOUR Cheesy Chicken Crescent Rolls, to serve FOUR people, but can easily be adjusted to serve more. I currently triple it to feed my hungry teenagers - I shop for ingredients at a wholesale club to make it more affordable.
Course Chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Karen


  • 2 chicken breasts cooked and shredded I cook them in the slow cooker overnight, then skin and debone
  • 1 8 count crescent rolls
  • 1 can cream of chicken soup
  • 1 cup milk or buttermilk
  • 1 cup shredded sharp cheddar cheese


  1. • Preheat oven to 375 degrees.
  2. • Spray 9x13 pan with Pam.
  3. • Lay out crescent rolls in 4 sections on waxed paper. (Keep the triangles together to form a rectangle). Use a small rolling pin if needed to close the seam.
  4. • Put shredded chicken and cheese on rolls and roll them up (like a short burrito).
  5. • Mix cream of chicken soup and milk heat on the stovetop in a small pan until fairly smooth. (add any leftover chicken or cheese to this).
  6. • Pour between crescent rolls in pan. (Be careful to pour around, not on top or they will be mushy!).
  7. • Bake in the oven for 15-20 minutes or until crescent rolls are cooked through and brown on top.