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This image shows a rectangular white dish filled with golden-brown Chicken Stuffed Crescent Rolls, covered in a creamy sauce made from cream of chicken soup, broth, and milk, baked to perfection.

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8 people
Calories 375 kcal

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.
    This image shows diced onions being sautéed until soft, with cream cheese melting into the mixture, creating a rich and flavorful filling base.
  • Mix in shredded chicken, ensuring everything is well incorporated.
    This image shows tender shredded chicken being mixed into the sautéed onions and melted cream cheese, creating a creamy and savory filling.
  • 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.
    This image shows soft crescent roll dough being filled with the creamy chicken mixture and carefully rolled into neat, compact shapes.
  • Arrange the stuffed rolls about ½ inch apart in a 9x13 baking dish, using additional dishes as needed.
    This image shows stuffed crescent rolls neatly arranged in a white baking dish, ready for the creamy sauce to be poured over.
  • In a saucepan over medium-low heat or in the microwave, combine cream of chicken soup, broth, and milk, heating just until blended.
    This image shows a bowl of creamy sauce made by whisking together cream of chicken soup, broth, and milk, creating a smooth and flavorful topping.
  • Pour the sauce over the rolls, ensuring they are well covered, then sprinkle grated cheese on top.
    This image shows the rich sauce being poured over the stuffed crescent rolls, followed by a generous sprinkle of shredded cheese for extra indulgence.
  • Bake at 350°F for about 30 minutes, or until the rolls are golden and the sauce is bubbling.
    This image shows the crescent rolls in the oven, baking until golden brown on top, with the creamy sauce bubbling around the edges.

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.