Chicken Stuffed Crescent Rolls are the kind of weeknight dinner that saves the day when you are staring into the fridge wondering what to make. They are cozy, cheesy, and quick to pull together with simple pantry ingredients. My family calls these little golden pillows comfort food, and I love that they never take more than 30 minutes start to finish. If you are juggling work, homework, and hungry people, this is your easy win. I will walk you through everything you need, plus make ahead tips, storage, and sides that pair perfectly. Ready to get dinner on the table with zero fuss
What You Need to Make Baked Chicken Stuffed Crescent Rolls
These are basic, dependable ingredients you might already have. Nothing fussy, just classic flavors wrapped in buttery dough that bakes up crisp on the outside and creamy inside. I keep it simple, but you can add your own twist if you like things a little spicy or extra cheesy.
- Crescent roll dough: Two 8-count cans. Choose the classic kind for a reliable seal and flaky layers.
- Cooked chicken: About 3 cups, finely shredded or chopped. Rotisserie chicken is the fastest option.
- Cream cheese: One 8-ounce block, softened. This makes the filling creamy and helps hold everything together.
- Shredded cheese: 1 to 1.5 cups. Cheddar, mozzarella, or a blend are all great choices.
- Seasonings: Garlic powder, onion powder, a pinch of salt and black pepper. Add paprika for color if you like.
- Green onion or chives: Optional, but they add a nice pop of freshness.
- Butter or egg wash: For brushing the tops to get a shiny, golden finish.
Helpful tools:
A sheet pan, parchment paper, a mixing bowl, and a small spatula. I like using a small cookie scoop for neat portions. If you are a crescent roll fan, you might also love these cheesy garlic crescent rolls as a quick side when you want something extra buttery.
How to Make Baked Chicken Stuffed Crescent Rolls
There is nothing complicated here. The trick is to mix a scoopable filling, keep the dough chilled until you are ready to shape, and seal the edges so the cheese stays inside. Here is the straightforward game plan.
- Preheat your oven to 375°F. Line a sheet pan with parchment for easy cleanup.
- In a bowl, mix cream cheese, shredded chicken, shredded cheese, garlic powder, onion powder, salt, pepper, and green onions until smooth and evenly combined.
- Open the crescent dough and separate into triangles. Keep one can in the fridge while you shape the first batch so it stays cool.
- Scoop about 2 tablespoons of filling onto the wide end of each triangle. Fold the edges over the filling, then roll toward the tip to fully enclose. Pinch any open seams so the filling is tucked in.
- Place seam side down on the sheet pan. Brush with melted butter or an egg wash for shine.
- Bake for 12 to 15 minutes, until the rolls are deep golden and the filling is hot. If a few leak, no worries. They will still taste amazing.
Let them cool for a couple of minutes before serving. The cheesy centers are steamy and it gives the rolls a chance to set up. Want another creamy, cozy dinner idea Try these creamy cajun chicken stuffed shells next time you are craving a pasta bake.
Tips for Making the Best Baked Chicken Stuffed Crescent Rolls
After making this recipe more times than I can count, these are the tips that keep it reliable and delicious.
Use soft cream cheese: Room temp cream cheese mixes smoothly with chicken and melts evenly. If you forgot to soften it, microwave in 10 second bursts until just pliable.
Season the filling generously: The dough is mild, so the filling should be flavorful. Taste a tiny bit before you add the egg wash to make sure it is seasoned just right.
Keep dough cold: Cold dough is easier to handle and seals better. If it warms up, pop the tray in the fridge for 5 minutes and carry on.
Seal the seams: Press gently along all edges after rolling to prevent leaks. Even if some cheese escapes, it forms crispy caramelized bits that are pure gold.
Do not overfill: A modest scoop keeps the rolls neat. If you have extra filling, save it for a few mini toasts as a cook snack.
Bake on parchment: It stops sticking and makes cleanup so easy. A baking mat works too.
Flavor ideas: Add a spoon of ranch seasoning, a hint of hot sauce, or a sprinkle of smoked paprika. A little chopped bacon in the filling never hurts either. For a fun change of pace, my family also loves these quick air fryer hot chicken and cheese wraps when we want something extra melty.
We make these every other week. The kids ask for seconds, and they reheat beautifully in the air fryer. Perfect for busy nights.
Maria, busy mom of three
Making Ahead, Freezing & Storing Leftovers
Good news. These are very friendly to make ahead, and they freeze like a dream.
Make ahead: Mix the filling up to two days in advance and keep it refrigerated. You can also assemble the rolls in the morning, cover the tray, and refrigerate until dinner. Brush with butter or egg wash just before baking.
Storing leftovers: Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat at 350°F for 8 to 10 minutes in the oven or 4 to 6 minutes in the air fryer. The oven or air fryer brings back the crispness better than the microwave.
Freezing unbaked: Assemble the rolls and freeze on a tray until firm, then move to a freezer bag. Bake from frozen at 350°F for about 20 to 25 minutes, brushing with butter mid bake if you want more color.
Freezing baked rolls: Cool and freeze in a single layer. Reheat at 350°F for 12 to 15 minutes. They still come out tender with a soft, cheesy center.
Serve This Recipe With:
These little bundles are satisfying on their own, but thoughtful sides make the plate feel complete. Here are some easy pairings that never fail.
Fresh salad: Toss greens with lemon vinaigrette or ranch. The zippy dressing cuts through the richness in the best way.
Simple veggies: Roasted broccoli or green beans. Season with salt, pepper, and a squeeze of lemon.
Dips and sauces: Warm marinara, ranch, honey mustard, or a mild buffalo sauce. I like to put a small bowl on every plate for dipping fun.
Soup night: Pair your rolls with a comforting soup for a cozy dinner. On chilly evenings, I love a bowl of tomato basil or chicken noodle alongside.
Game day spread: Set out a platter of rolls next to crunchy veggies and chips. They disappear first, every single time.
Common Questions
Can I use canned chicken or leftover turkey
Yes. Both work great. Just drain canned chicken well and shred it finely. Turkey is a tasty swap after the holidays.
How can I keep the rolls from bursting open
Do not overfill, keep the dough cold, and pinch seams closed. Place rolls seam side down on the pan. Even if a few open a bit, they still taste fantastic.
What cheese melts best in the filling
Cheddar for bold flavor, mozzarella for stretch, or Monterey Jack for a happy medium. A mix of cheddar and mozzarella is my favorite.
Can I add vegetables to the filling
Yes. Finely chopped steamed broccoli, spinach that has been squeezed dry, or sweet corn are great additions. Keep pieces small so the rolls seal well.
What is the best way to reheat without drying them out
Oven or air fryer at 350°F until warmed through. Add a light brush of butter if you want extra shine and moisture.
Let’s Get Dinner Done
If you need a reliable, family friendly meal, Chicken Stuffed Crescent Rolls have your back. They are quick to prep, easy to customize, and come out golden and irresistible every time. If you want to compare versions or tweak your own, check out this cozy spin at Baked Chicken Stuffed Crescent Rolls – Yeyfood.com: Recipes …, a classic approach from Chicken Stuffed Crescent Rolls | Lil’ Luna, and a hearty take at Chicken Stuffed Crescent Rolls – Southern Discourse. Now grab that rotisserie chicken, pop open the dough, and let the oven do the hard work for you. You have got this, and dinner is about to be delicious.
Baked Chicken Stuffed Crescent Rolls
Ingredients
Dough and Filling
- 2 cans Crescent roll dough Choose the classic kind for a reliable seal.
- 3 cups Cooked chicken, finely shredded Rotisserie chicken is the fastest option.
- 1 block Cream cheese, softened Makes the filling creamy.
- 1-1.5 cups Shredded cheese Cheddar, mozzarella, or a blend.
- 1 teaspoon Garlic powder For flavor.
- 1 teaspoon Onion powder For flavor.
- to taste Salt and black pepper Season generously.
- to taste Green onion or chives Optional for freshness.
- as needed Butter or egg wash For brushing the tops.
Instructions
Preparation
- Preheat your oven to 375°F. Line a sheet pan with parchment for easy cleanup.
- In a bowl, mix cream cheese, shredded chicken, shredded cheese, garlic powder, onion powder, salt, pepper, and green onions until smooth.
- Open the crescent dough and separate into triangles. Keep one can in the fridge while shaping the first batch.
- Scoop about 2 tablespoons of filling onto the wide end of each triangle, fold the edges over, and roll towards the tip.
- Place seam side down on the sheet pan and brush with melted butter or egg wash.
- Bake for 12 to 15 minutes, until deep golden and the filling is hot.
- Let them cool for a couple of minutes before serving.
