"An easy way to fix leftover chicken. This is a fun way to serve leftover chicken that your whole family will love! Crescent rolls are stuffed with American cheese and shredded chicken, then topped with a sauce of chicken soup, milk and Cheddar cheese." — frog69
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1 (8 ounce) can
refrigerated crescent roll dough
processed American cheese, cut in half
cooked, boneless chicken breast halves, shredded
1 (10.5 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
Yum Yum Yum! I am so glad I read the reviews before I made this. I made the chicken rolls and didn't bother trying to seal them, sprinkled them with part of the cheddar cheese and baked them. While they were baking, I heated the soup and milk and the rest of the cheese and spooned it on the chicken rolls right before we ate. We LOVED this recipe and I will definitely be making this again. Thank you so much Amy!
This recipe took almost 3 times as long to cook as was stated. The cream of chicken soup being poured over the chicken rolls made it very hard to get the rolls cooked without being doughy. I had to cook for almost 45 mins before the rolls were close to being done. It did taste good, but I think next time I'll eliminate the soup and just cook the chicken rolls by themselves...
After reading others' reviews, I changed how this was baked. I stuff the crescent rolls and bake for 20-25 minutes. While baking, I make the sauce in a pan and pour it over the "chicken pockets" (as we call it) after they are baked. One of our new favorite dinners! So yummy!
After reading the reviews and needing a quick dinner with cooked chicken and cresents rolls, I took a chance and made a few changes. It was delicious and quick!! Having worked with canned cresent rolls before, I decided to not use triangles but rectangles. I took 2 triangles and patted together, put chicken and cheese in middle and topped with 2 more triangles that had been patted together and forked the edges. This gave me 2 rectangles. I topped it with 1/2 canned soups, 1/2 c. milk and cheese.
This is a great kid friendly recipe! The secret is to cook the rolls first, then make the sauce on the stove and pour over the rolls just as you are about to serve them. I also added some onion powder, garlic powder, and pepper to the chicken first. This even works great with canned chicken.
EXCELLENT and so easy and quick! Followed reviewers' tip of laying squares on top of each other with cheese and chicken inside instead dealing with small triangles. The other tip of heating the milk, soup and cheese on the side and then pouring over the cooked pastry a great idea.
The second time I made this, I microwaved some frozen chopped spinach and fresh sliced mushrooms for a couple minutes and then added it to the soup mixture and stirred until heated. It was a BIG hit! I'm sure other variations would be good too.
I read the reviews before I tried this one. Instead of the american cheese, I used sliced swiss. I baked them without the sauce and then made the sauce in sauce pan and spooned over after the rolls came out of the oven. Also, instead of chicken soup, I used mushroom. Added about 10 fresh mushrooms to soup mixture. Family really liked it!
This recipe was fast and easy. Perfect for the working Mother! My family loved it. My only complaint was the Crescent rolls didn't get completely done on the bottom (I even let it cook over the time limit) Next time I will cook the chicken soup, milk and cheese separatly and pour over after the stuffed Cresecent Rolls are done!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Chicken Rolls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 392
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