I’m craving something comforting and quick after a long day, and these Cheesy Chicken Crescent Rolls always hit the spot. There’s just something magical about flaky pastry wrapped around creamy, melted cheese and tender chicken that makes even the busiest weeknight feel special. I started making these when my kids were going through a picky eating phase, and they’ve been requesting them ever since. The best part? They’re ready in about 30 minutes, which means you can have a warm, satisfying dinner on the table faster than ordering takeout.
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Ingredients for Cheesy Chicken Crescent Rolls
I always keep these simple ingredients on hand because they come together so beautifully. In my experience, using full-fat cream cheese makes the biggest difference in creating that luxurious, creamy texture everyone loves. These measurements make 8 rolls, which is perfect for my family of four with a couple left over for lunch the next day.
- 1 can (8 oz) refrigerated crescent roll dough
- 2 cups cooked chicken, shredded (I recommend rotisserie chicken for the best flavor and time savings)
- 4 oz cream cheese, softened (My go-to is full-fat Philadelphia for the creamiest results)
- 1 cup shredded cheddar cheese (sharp cheddar adds more flavor, but mild works great too)
- 1 teaspoon garlic powder
- 1 tablespoon fresh or dried parsley, chopped (I usually use fresh when I have it for brighter flavor)
- Salt and pepper to taste
- Olive oil or cooking spray for greasing (Pro tip: I prefer olive oil spray for even coverage)
Step-by-Step Instructions
I recommend letting your cream cheese sit at room temperature for about 30 minutes before starting. This makes mixing so much easier and creates a smoother filling without any lumps.
Step 1: Preheat your oven to 375°F and lightly grease a baking sheet with olive oil or cooking spray. This temperature is perfect for achieving golden, crispy rolls without burning the bottoms.
Step 2: In a mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, garlic powder, parsley, salt, and pepper. Mix thoroughly until the filling is smooth and creamy with no cream cheese chunks remaining. The mixture should hold together well but still be spreadable.
Step 3: Unroll the crescent dough on a clean surface and separate it into 8 triangles along the perforated lines. If the dough is too sticky, lightly dust your work surface with flour.
Step 4: Place about 2 tablespoons of filling at the wide end of each triangle. Don’t overfill or the rolls will burst during baking. I learned this the hard way, so trust me on this one.
Step 5: Starting from the wide end, carefully roll the dough toward the point, gently tucking in the sides as you go. Place each roll on the prepared baking sheet with the pointed end facing down to prevent unrolling.
Step 6: Bake for 12 to 15 minutes until the rolls are puffed up and golden brown. Watch them closely after 10 minutes since oven temperatures vary. Let them cool for 3 to 5 minutes before serving so the filling sets slightly and doesn’t burn anyone’s mouth.
Perfect Pairings for Cheesy Chicken Crescent Rolls
These rolls are hearty enough to serve as a main dish, but adding a fresh side creates a more balanced meal with great texture contrast.
Crisp Garden Salad: A simple mixed green salad with vinaigrette provides a refreshing, light contrast to the rich, creamy filling and cuts through the buttery pastry beautifully.
Roasted Vegetables: Seasoned broccoli, carrots, or Brussels sprouts add nutritional balance and a slightly caramelized flavor that complements the savory chicken perfectly. Try our sheet pan approach for an easy side that roasts while your rolls bake.
Hearty Cheddar Garlic Herb Potato Soup: This classic pairing works wonderfully for cooler evenings. The soup’s rich, cheesy flavor echoes the filling while providing a comforting, warming element to your meal.
Ranch or Buffalo Sauce: Setting out dipping sauces gives everyone options. Ranch adds cool creaminess while buffalo sauce brings a spicy kick that my husband absolutely loves.
Cheesy Ranch Potatoes: The natural creaminess and cheesy flavor of ranch-seasoned potatoes create an appealing pairing with the savory, tender rolls. Just skip the sausage for a lighter side option.
Keeping It Fresh: Storage Tips
Store leftover rolls in an airtight container in the refrigerator for 3 to 4 days. They keep surprisingly well and make fantastic quick lunches throughout the week.
For reheating, I recommend using your oven at 350°F for 10 to 12 minutes covered loosely with foil. This method keeps the pastry crispy instead of soggy. Microwave reheating works in a pinch (about 45 seconds), but the texture won’t be quite as good.
These rolls freeze beautifully too. Assemble them completely but don’t bake, then freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding just 3 to 5 extra minutes to the cooking time. This makes meal prep so much easier on those truly chaotic weeks.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! Mozzarella creates a stretchier, milder filling, while pepper jack adds a nice spicy kick. I’ve also tried Swiss cheese mixed with a bit of Dijon mustard for a grown-up twist.
What if I don’t have rotisserie chicken?
Any cooked chicken works perfectly. Leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch will all taste great. Just make sure it’s well-shredded for even distribution.
Can I make these ahead for a party?
Yes! Assemble the rolls completely, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Let them sit at room temperature for 10 minutes before putting them in the oven.
Cheesy Chicken Crescent Rolls
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil or cooking spray.
- In a mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, garlic powder, parsley, salt, and pepper. Mix thoroughly until the filling is smooth and creamy with no cream cheese chunks remaining.
- Unroll the crescent dough on a clean surface and separate it into 8 triangles along the perforated lines.
- Place about 2 tablespoons of filling at the wide end of each triangle. Be careful not to overfill.
- Starting from the wide end, carefully roll the dough toward the point, gently tucking in the sides as you go. Place each roll on the prepared baking sheet with the pointed end facing down.
- Bake for 12 to 15 minutes until the rolls are puffed up and golden brown. Let them cool for 3 to 5 minutes before serving.
Notes
