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READY IN 40 mins

Chicken and Cheese Crescents

Read Reviews (126)

"Hot baked crescent rolls filled with a little chicken and a little cheese. This will bring lots of comfort and cheer to the dinner table!" — KAYG

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (4 pound) whole chicken, cooked and deboned
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups milk

1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

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PREP 25 mins
COOK 15 mins
READY IN 40 mins

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I love this recipe! It's super easy and quick! I do make some changes, instead of cooking the crescents and sauce together, I cook the crescents chicken and cheese alone (bake until golden brown), then make the sauce to pour overtop or put on the side of the roll. That way you can have it as soggy or as flacky as you would like.

—Tammy

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Most Helpful Critical Review

Jan 08, 2008

I just don't get the 5 star ratings. I made this exactly as described and I did not care for the recpe. The bread was nice and brown, not too soggy, lots of sauce, chunks of chicken etc. and with all of this it still managed to be very bland. My husband immediately got up to get seasoning to add. My kids wouldn't touch it, not even my 18 month old who loves everything (I mean, she ate an entire bunch of chopped chives last week, for pete's sake). I would have thrown out the leftovers (and there were plenty) but my husband said he'd take them for lunch. It wasn't awful, just bland, and for the amount of fat and calories here, I wasn't going to eat bland AND fatty food. Needless to say, I won't try again.

—KRUSHSH70

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157 Ratings

Jun 22, 2003

I've been making this dish for years! It is my husbands favorite! The only change I make, is I use boneless, skinless chicken breast...boil them in water until no longer pink then shred. I enjoy the taste with white chicken much better. You can also just get a can of chicken breast for an even quicker dinner.

—MITCH268

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Oct 09, 2003

I cooked the chicken crescents without the soup mixture and heated the soup mixture on the stove and poured that over the rolls right before we ate them. Wonderful!

—NJSS2000

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Aug 26, 2003

Turned out better than expected! I used only 1 can cream of chicken and 1 1/2 cups of milk. I also added broccoli and used 8 grands crescents instead of regular and used the rest as rolls on the side. It turned out great!

—JSLKMB

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Sep 23, 2005

I LOVED THIS RECIPE AND SO DID MY KIDS! I SUBTITUTED 1 CAN OF CREAM OF CHICKEN SOUP WITH 1 CAN OF CHEDDAR CHEESE SOUP IT WAS GREAT

—LUVABLEME0024

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Mar 21, 2011

I make this often and my family loves it. I only use one can of soup, one can of milk, and I dont roll the crescents as the bottom seem to get soggy. I typically use chicken breasts, season with some garlic powder, salt, pepper, whatever I feel like - nothing fancy. Add a little water and cover and cook over medium heat until cooked. Shred with forks. Mix chicken with soup, milk, and cheese until blended and add to baking dish. Layer the crescent roll dough on top and sprinkle cheese on top and bake until crescent rolls are browned.

—Diana

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Jun 22, 2003

We did not like this. I ended up throwing it away and fixing the kids some sandwiches. I chose this recipe because it sounded really quick and we had to leave with little notice. The cooking time was way off-the rolls were still doughy. I honestly think they will always be soggy with all that soup on them. I have only made a meal 2 or 3 times in my life that we absolutely couldn't eat and this one falls into that elite catagory.

—DI. L

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Nutrition

Calories
872 kcal
44%

Carbohydrates
31.2 g
10%

Cholesterol
197 mg
66%

Fat
56.8 g
87%

Fiber
0 g
0%

Protein
54.1 g
108%

Sodium
1217 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Cheese Crescents

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 872
Calories from Fat: 511

% Daily Value *
Total Fat 56.8g 87 %
Saturated Fat 17.9g 90 %
Cholesterol 197mg 66 %
Sodium 1217mg 49 %
** Potassium 595mg 17 %
Total Carbohydrates 31.2g 10 %
Dietary Fiber 0g 0 %
Protein 54.1g 108 %
Sugars 8.1g
Vitamin A 15 %
Vitamin C 6 %
Calcium 28 %
Iron 44 %
** Thiamin 5 %
** Niacin 194 %
** Vitamin B6 52 %
** Magnesium 22 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.