Name: Baked Chicken Stuffed Crescent Rolls
Ingredients: [object Object]

Baked chicken stuffed crescent rolls are a deliciously easy and comforting dish that brings together tender shredded chicken, creamy cheese, and buttery crescent dough all in one neat little bundle. I love serving them as a weeknight dinner, quick lunch, or even a party snack—there’s something about that golden, flaky crust filled with savory goodness that always satisfies.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple and versatile. I can use leftover chicken or rotisserie, mix in different cheeses, and even sneak in veggies if I want. The crescent dough bakes up beautifully crisp on the outside while keeping everything soft and melty inside. Whether I’m feeding a crowd or making something fast for the family, these rolls always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie or homemade)
Cream cheese (softened)
Shredded cheddar cheese or mozzarella
Garlic powder
Onion powder
Salt and pepper
Refrigerated crescent roll dough (store-bought tubes)
Melted butter (for brushing)
Optional: chopped parsley or grated parmesan for topping

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, I mix the shredded chicken with cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper until well combined.
I unroll the crescent dough and separate it into individual triangles.
I place a spoonful of the chicken mixture on the wide end of each triangle and roll it up like a crescent roll.
I place the filled rolls on the baking sheet, seam side down, and brush the tops with melted butter.
If I’m feeling fancy, I sprinkle with chopped parsley or a little grated parmesan.
I bake for 12–15 minutes or until the rolls are golden brown and the filling is hot and melty.
I let them cool for a couple minutes before serving.

Servings and timing

This recipe makes 8 rolls and serves about 4 people. It takes around 10 minutes to prep and 12–15 minutes to bake.

Variations

Sometimes I add chopped cooked bacon, spinach, or sautéed mushrooms to the filling. I’ve also made them with buffalo chicken and blue cheese for a spicy twist. For a lighter version, I use light cream cheese and low-fat shredded cheese. These also work great with turkey or ham.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 325°F for about 8–10 minutes or microwave for 30 seconds (though the oven keeps them crispier). These also freeze well—I just wrap them tightly and reheat straight from frozen.

FAQs

Can I use canned chicken?

Yes, though I prefer fresh or rotisserie for the best texture. If I use canned, I drain it well and season it a little more.

Can I make these ahead?

Absolutely. I assemble them and refrigerate uncooked for a few hours, then bake when ready to serve.

What’s the best cheese to use?

I usually go with sharp cheddar, but mozzarella, pepper jack, or even Swiss work beautifully depending on the flavor I want.

Can I use puff pastry instead?

You can, but crescent dough gives that soft, flaky, buttery bite that works perfectly for this style of roll.

What dipping sauces go well with these?

I love serving them with ranch, honey mustard, barbecue sauce, or even marinara for a fun twist.

Conclusion

Baked chicken stuffed crescent rolls are one of my favorite quick-fix comfort foods. They’re warm, cheesy, full of flavor, and wrapped in that soft, golden crust that makes every bite irresistible. Whether I’m serving them as dinner, party snacks, or prepping a quick lunch, they’re always a crowd-pleaser in my kitchen.