Chicken-Stuffed Crescent Rolls Recipe
These chicken-stuffed crescent rolls are a comforting, creamy delight. Flaky crescent rolls wrap around a rich filling of sautéed onions, cream cheese, and shredded chicken, then bake in a luscious sauce of cream of chicken soup, broth, and milk, topped with melted cheese for the perfect finish.
Equipment
- Large pan
- Mixing bowl
- Spatula or spoon
- 9x13 baking dish (or multiple dishes)
- Saucepan or microwave-safe bowl
- Oven
Ingredients
- 2 can of cream of chicken soup 10.5 oz each
- 2 cups chicken broth
- 12 oz evaporated milk
- 2 tbsp butter
- 4 chicken breasts boiled and diced
- 2 cups grated cheddar cheese
- 1 medium onion diced
- 8 oz cream cheese room temperature
- 4 cans of crescent rolls 32 rolls
Instructions
- Sauté diced onions in a large pan with butter until soft, then remove from heat and stir in cream cheese until melted and combined.
- Mix in shredded chicken, ensuring everything is well incorporated.
- Spoon a heaping tablespoon of the mixture onto the wide end of each crescent roll, roll it up towards the tip, and tuck in the sides to seal.
- Arrange the stuffed rolls about ½ inch apart in a 9x13 baking dish, using additional dishes as needed.
- In a saucepan over medium-low heat or in the microwave, combine cream of chicken soup, broth, and milk, heating just until blended.
- Pour the sauce over the rolls, ensuring they are well covered, then sprinkle grated cheese on top.
- Bake at 350°F for about 30 minutes, or until the rolls are golden and the sauce is bubbling.
Notes
- Try adding a pinch of garlic powder or dried herbs to the filling for extra depth.
- Brush the tops of the rolls with melted butter before baking for a golden, glossy finish.
- Substitute cream of mushroom soup for a different twist on the sauce.