Chicken, cream cheese, and mushrooms are rolled and baked inside crescent rolls for these easy, family favorite Chicken Crescent Rolls.
I love using crescent dough as a shortcut, like with this Ham and Cheese Crescent Bake, this Italian Crescent Casserole, and these Chicken Crescent Rolls!
I have been making these Chicken Crescent Rolls for many, many years now. I got this recipe from my sister, and I’m not sure where she got it from.
But it has been one of my favorites since the first time I tried them.
This was actually one of the only recipes I made for myself during college. And it became a go- to because it was easy, fairly inexpensive, and made great leftovers.
And now it is one of those recipes that has become a go-to for my family. It’s a great one to turn to when you need an easy weeknight dinner!
Ingredients
- Butter: You’ll need the butter for cooking the mushrooms, for the filling, and for brushing on the top. Note that 4 tablespoons of the butter needs to be at room temperature.
- Mushrooms: I used to always make this with canned mushrooms, but I don’t really care for them these days so I saute some fresh. But feel free to go with canned mushrooms if you want to make this super simple!
- Cream Cheese: Make sure the cream cheese is at room temperature.
- Chicken: This is a great use for pre cooked shredded or cubed chicken.
- Stuffing: I know this is kind of an odd ingredient, but it makes a great filler. If you have leftover holiday stuffing, you can use that. Otherwise, I’ll just make up a batch of boxed stuffing (like Stove Top) and use that.
- Salt and Pepper: Always season to taste with salt and pepper. I don’t add much salt to this recipe (if any at all) but I do love a good amount of black pepper.
- Crescent Dough: You’ll need two cans of crescent dough.
- Parmesan: I like to brush some melted butter and parmesan on the tops before baking, but you can totally leave this step off, if desired.
How to Make Chicken Crescent Rolls
Cook the onions in some of the butter until they are soft and golden.
Beat together the cream cheese and softened butter. I like to do this with a hand mixer, but you could also do this by hand.
Add the chicken, stuffing, and mushrooms to the cream cheese mixture and mix to combine.
Unroll the crescent dough and working with one triangle at a time, stretch it slightly, then top it with some of the chicken filling.
Roll the dough, then tuck in the sides and pinch them together to seal.
Brush each roll with melted butter, then sprinkle them with parmesan cheese.
Bake until golden brown.
Tips and Tricks
If you don’t have pre-cooked chicken, you can pick up a rotisserie chicken. Or you can cube and cook the chicken before adding it.
Keep the crescent rolls in the refrigerator until you are ready to use them. They are easier to stretch and shape when the dough is cold.
These chicken crescent rolls make great leftovers! Store in the refrigerator in an airtight container. You can reheat them in the microwave, oven, or air fryer.
Change Them Up
This is really just a guide, but feel free to get creative with your fillings!
Here are a few suggestions:
- Have leftover turkey? Use that instead of chicken.
- Switch out the mushrooms for another vegetable, like peppers or onions.
- Make them cheesy by adding in a cup of shredded cheese to the filling.
- Skip the stuffing and add about a half a cup of breadcrumbs instead.
- Spice the up with spices or herbs of your choice.
More Family Friendly Chicken Dinners
BBQ Chicken Wraps
Poppy Seed Chicken
Buffalo Chicken Pizza
Instant Pot Honey Garlic Chicken
Chicken and Biscuits
Coconut Curry Chicken
Chicken Crescent Rolls
Ingredients
- 8 tablespoons butter divided (4 tablespoons softened)
- 8 oz mushrooms sliced
- 8 oz cream cheese at room temperature
- 2 cups cooked chopped or shredded chicken
- 2/3 cup prepared seasoned bread stuffing*
- Salt and pepper
- 2 cans 8 oz each refrigerated crescent dough
- 2 tablespoons grated parmesan
Instructions
- Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.
- Melt 2 tablespoons of the butter in a skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms have softened, about 5-10 minutes.
- In a large bowl, combine the 4 tablespoons of softened butter with the cream cheese and beat with a hand mixer until smooth and combined. (You can also do this by hand with a spatula, it just takes a little more effort.) Add in the chicken, stuffing, and cooked mushrooms. Season to taste with salt and pepper. Stir to combine.
- Open the crescent rolls and divide the rolls into triangles. Spread the dough slightly larger and add some of the chicken mixture to the wide end of each roll. Roll up the crescent roll, keeping the chicken mixture inside and pinching the edges closed.
- Place the filled rolls on the prepared baking sheets.
- Melt the remaining 2 tablespoons of butter. Brush the butter over the top of the rolls and sprinkle with the grated cheese.
- Bake in the preheated oven until the rolls are golden brown, about 25 minutes.
- Serve warm.
Shawnda says
These sound absolutely awesome! I just spent the last little bit reading a few of your other posts and you have a great site going!
Kristen says
Those sound really good!