Flaky, golden crescent rolls filled with creamy, cheesy shredded chicken—this recipe is everything I love about comfort food in one easy-to-make bite. The filling is rich, savory, and packed with flavor, while the crescent dough bakes up beautifully crisp on the outside. I like serving these as a crowd-pleasing appetizer, a quick lunch, or even a fun twist on a weeknight dinner. They’re simple to make, but the results taste like something far more impressive.

Why You’ll Love This Recipe

I love how fast and flexible this recipe is. It only takes a handful of ingredients, and I usually already have most of them on hand. The texture is perfect—gooey cheese and tender chicken wrapped in a buttery, crisp shell. These rolls are ideal when I need something delicious in a hurry or want to impress guests without spending hours in the kitchen. Plus, I can switch up the flavors depending on what I have available or who I’m serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Chicken Filling

• 2 boneless, skinless chicken breasts

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 tablespoon olive oil (for cooking the chicken)

• 1 cup shredded mozzarella cheese

• 1 can (10.5 ounces) condensed cream of chicken soup

• ½ cup whole milk

For The Crescent Rolls

• 1 can (8 ounces) refrigerated crescent roll dough (8-count)

Directions

1. I start by seasoning the chicken breasts with garlic powder, salt, and black pepper on both sides.

2. In a skillet over medium heat, I add olive oil and sear the chicken breasts until golden and fully cooked, usually about 5 to 7 minutes per side.

3. Once cooked through, I remove the chicken from the pan and let it cool slightly before shredding it with two forks.

4. In a mixing bowl, I combine the shredded chicken, mozzarella cheese, cream of chicken soup, and milk. I stir everything until it’s smooth and creamy.

5. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

6. I then unroll the crescent dough and separate the triangles.

7. I place a spoonful of the chicken filling at the wide end of each triangle, then roll it up toward the narrow point, tucking in the sides to help prevent any leaking.

8. I arrange the filled rolls seam-side down on the prepared baking sheet, making sure they’re spaced slightly apart.

9. I bake them in the preheated oven for 12 to 15 minutes, or until the tops are golden brown and crisp.

10. After baking, I let them cool for a few minutes before serving to allow the filling to set.

Servings And Timing

• Makes: 8 crescent rolls

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• I sometimes use sharp cheddar cheese or a blend of mozzarella and Monterey Jack for a different flavor.

• For added nutrition and texture, I like mixing in chopped cooked spinach, sautéed mushrooms, or finely diced bell peppers to the filling.

• When I want a little kick, I stir in some crushed red pepper flakes or chopped jalapeños.

• Rotisserie chicken works great if I don’t want to cook my own—just shred about 3 to 4 cups.

• I occasionally brush the tops of the rolls with a little melted butter and sprinkle them with garlic powder or dried herbs before baking for extra flavor.

Storage/Reheating

• I store leftovers in an airtight container in the refrigerator for up to 3 days.

• To reheat, I use the oven at 325°F (163°C) for about 10 minutes to help keep the rolls crisp.

• These can also be frozen before baking. I assemble the rolls, freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, I add a few extra minutes to the baking time—no need to thaw first.

• If already baked, I reheat from frozen in a 350°F (177°C) oven for about 15–18 minutes.

FAQs

Can I Use Canned Chicken Or Pre-Cooked Chicken?

Yes, I often use canned chicken or rotisserie chicken to save time. Just make sure it’s shredded well before mixing with the other ingredients.

How Do I Keep The Filling From Leaking Out During Baking?

I make sure not to overfill the dough and always seal the edges as much as possible. Placing the rolls seam-side down also helps keep the filling contained.

Can I Make These In Advance?

Definitely. I sometimes prepare the rolls up to a day in advance and store them in the fridge until I’m ready to bake. They might need an extra 1–2 minutes in the oven if going in cold.

What Cheese Works Best In This Recipe?

I usually use mozzarella, but I’ve also had great results with cheddar, Monterey Jack, or even provolone. Any good melting cheese will work well.

Can I Add Vegetables To The Filling?

Yes, I often stir in cooked vegetables like chopped spinach, mushrooms, or steamed broccoli. Just be sure to drain them well so the filling doesn’t get too wet.

Conclusion

These Cheesy Chicken Crescent Rolls are one of my go-to recipes when I want something quick, satisfying, and full of flavor. They’re easy to customize, freezer-friendly, and perfect for just about any occasion—from quick meals to party platters. I love how something so simple can be so delicious, and I’m always happy to have a few extra stashed away for busy days.