Crescent rolls filled with shredded chicken and mozzarella, baked in a creamy sauce made from milk and cream of chicken soup.
Table of Contents
This Cheesy Chicken Crescent Rolls Recipe showed up in my life during one of those weeks where dinner decisions felt personal. You know the kind—everyone’s tired, everyone’s hungry, and somehow it’s already later than you planned. I’d just gotten back from a short family visit where comfort food ruled the table, and coming home to a quiet kitchen felt… flat. I wasn’t looking to impress anyone. I just wanted something warm, filling, and familiar.
I had leftover chicken from the night before, crescent rolls hiding in the fridge, and that classic can of cream of chicken soup that always feels like a safety net. I remember thinking, This might be amazing… or it might be weird. I rolled them up anyway. When they came out of the oven—golden, bubbly, and unapologetically cozy—it reminded me of church potlucks and handwritten recipes passed around without measurements. Everyone ate quietly for a minute, then asked when I’d make it again. That’s usually how I know a recipe deserves a permanent spot.
Why you’ll Love this Cheesy Chicken Crescent Rolls Recipe?
There’s a reason this Cheesy Chicken Crescent Rolls Recipe sticks around. It’s not flashy. It’s not trendy. But it hits that sweet spot between easy and comforting that’s hard to beat. You’ve got flaky crescent rolls doing what they do best, tender chicken tucked inside, melted cheese, and a creamy sauce that feels like a warm blanket.
I also love how low-pressure it is. Some nights I add a little extra cheese. Some nights I eyeball the seasoning and hope for the best. It always turns out good, even when I’m not fully paying attention. And honestly, recipes like that feel like a small gift on busy days. Do you agree that the best dinners are the ones that don’t ask too much of you?
Ingredient Notes
This recipe keeps things simple, but every ingredient earns its place.
- Cooked Shredded Chicken: Leftover chicken or rotisserie chicken works perfectly here. It’s already done, which feels like a win.
- Mozzarella Cheese: Mild, melty, and dependable. It brings everything together without stealing the spotlight.
- Cream of Chicken Soup: The base of the sauce and the heart of the comfort factor.
- Milk: Loosens the sauce so it coats every roll instead of sitting heavy.
- Crescent Rolls: Buttery, flaky, and forgiving. They don’t judge messy rolling.
- Garlic Powder: Adds flavor without overpowering the dish.
- Oregano: A subtle herby note that balances the richness just enough.
How to Make Cheesy Chicken Crescent Rolls Recipe?
This cheesy chicken crescent rolls recipe is one I can make without thinking too hard, which is probably why I love it.
- I start by mixing the cooked, shredded chicken with half of the mozzarella cheese in a bowl. Then I sprinkle in the garlic powder and oregano and give it a good stir. Nothing fancy—just making sure every bite gets some flavor.
- Next, I unroll the crescent dough and separate it into triangles. I scoop about a third of a cup of the chicken mixture onto the wide end of each crescent and roll it up slowly. Sometimes they’re neat. Sometimes they’re… not. Either way, they all go seam-side down into a greased 9×13 baking dish.
- For the sauce, I heat the remaining mozzarella, cream of chicken soup, and milk on the stovetop until everything is melted and warm. I don’t let it boil—just enough heat to bring it together. Then I pour that sauce over the rolls, making sure they’re well coated. Into a 350°F oven they go for 30–40 minutes, until the tops are lightly browned and the sauce is bubbly and inviting. I usually let it rest for a few minutes before serving, mostly because it’s lava hot.
Storage Options
This Cheesy Chicken Crescent Rolls Recipe holds up well in the fridge. Store leftovers covered for up to three days. When reheating, I like to add a small splash of milk before warming it up—it helps loosen the sauce and brings everything back to life. The flavors actually deepen a bit overnight, which I don’t mind at all.
Variations & Substitutions
Once you make this once, it’s hard not to start tweaking it.
- Different Cheese: Cheddar or Colby Jack if you want more bite.
- Add Vegetables: Broccoli, peas, or spinach fit right in.
- Swap the Protein: Turkey works beautifully, especially after holidays.
- Extra Seasoning: Italian seasoning or a pinch of paprika adds warmth.
- A Little Heat: Red pepper flakes if your crew likes spice.
Some variations become favorites. Others… maybe not. That’s part of the fun.
What to Serve With Cheesy Chicken Crescent Rolls?
Because this dish is rich and comforting, lighter sides work best.
- Simple Green Salad: Something crisp to balance the creaminess.
- Steamed Broccoli or Green Beans: Easy and classic.
- Roasted Vegetables: Carrots or Brussels sprouts are great options.
- Fruit Salad: Especially nice if kids are at the table.
- Nothing Else: It’s filling enough on its own, honestly.
FAQ:
Can I make this ahead of time?
Yes. Assemble everything, cover it, and refrigerate for up to 24 hours. Bake when ready.
Can I freeze it?
You can, though the sauce texture may change slightly. Still very edible.
Do I have to use mozzarella?
No. It melts well, but other cheeses work just fine.
Is this kid-friendly?
Very. It’s usually gone fast.
If you’re craving something warm, cheesy, and low-effort, this Cheesy Chicken Crescent Rolls Recipe is worth trying. It’s cozy, forgiving, and the kind of meal that feels like a small reset at the end of a long day. Give it a shot—and tell me, did it disappear faster than you expected?
Cheesy Chicken Crescent Rolls Recipe
Ingredients
- 1 lb boneless skinless chicken cooked and shredded
- 1 cup mozzarella cheese shredded
- 10.5 oz cream of chicken soup
- 10.5 oz milk use the soup can for measurement
- 2 packages refrigerated crescent rolls 8-count packages
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
Instructions
Prepare the Filling:
- In a medium mixing bowl, combine the cooked, shredded chicken with ½ cup of the shredded mozzarella cheese. Add the garlic powder and dried oregano, stirring until the chicken is evenly seasoned.
Fill the Crescent Rolls:
- Unroll the crescent dough and separate into individual triangles. Place approximately ⅓ cup of the chicken mixture onto the wide end of each crescent triangle. Carefully roll the dough from the wide end toward the tip, enclosing the filling.
Arrange in Baking Dish:
- Place the filled crescent rolls seam-side down in a greased 9×13-inch baking dish, spacing them evenly.
Prepare the Sauce:
- In a saucepan over medium heat, combine the remaining ½ cup mozzarella cheese, cream of chicken soup, and milk. Heat gently, stirring until the cheese is melted and the mixture is smooth and warmed through. Do not allow the sauce to boil.
Assemble and Bake:
- Pour the warm sauce evenly over the crescent rolls, ensuring they are fully coated. Bake in a preheated 350°F (175°C) oven for 30–40 minutes, or until the crescent rolls are lightly browned and the sauce is bubbly.
Serve:
- Remove from the oven and allow the dish to rest for several minutes before serving.
Notes
