Cheesy Chicken Crescent Rolls
Easy Cheesy Chicken Crescent Rolls filled with ranch, chicken, and bacon are baked until golden, and topped with a creamy cheddar sauce. So good (and simple!)
A Comforting And Filling Simple Dinner
These Cheesy Chicken Crescent Rolls are one of those easy dinners that is definitely comfort food without requiring a lot of effort. Since it’s so simple and basic, it’s perfect for busy weeknights, potlucks, and is totally kid friendly. Such an easy and belly-warming meal to whip up. No crazy ingredients or long time spent in the kitchen required!
Made this last night and it was delicious! My 10 year old pretty much did it all by himself and it was so easy and we really enjoyed the taste. Thank you!!
– Sarah
Frequently Asked Questions:
I like to serve these stuffed rolls with some vegetables. Roasted broccoli, Green Beans, corn, etc. are all great ideas. It’s never a bad idea to whip up a nice big, green salad either.
Yes, if you need less servings, you can halve this recipe and put it in an 8×8-inch or 9×9-inch baking dish.
Be careful not to overfill the rolls to prevent the filling from spilling out during baking. I like to put a baking sheet under the baking dish just to catch anything that may spill out.
Mix in diced green onions, chopped spinach, or diced jalapeños for extra flavor. In addition to parsley, try topping with sliced green onions or a sprinkle of paprika for color.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes until warmed through.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- shredded cooked chicken– rotisserie chicken works great for this. But if you don’t have rotisserie chicken, you can boil some, toss some in the Instant Pot, cook some on the stove, or in the Air Fryer. You can use any leftover boiled or baked chicken that you have. If you don’t want to use chicken, try turkey instead.
- sour cream– if you or a family member hate sour cream, just use some mayonnaise. If you don’t like mayonnaise, I don’t know what else to tell you – ha! You’ll have to experiment with something else.
- ranch seasoning mix– you can use a packet from the store or you can use some Homemade Ranch Seasoning.
- shredded cheddar cheese– Swap cheddar for Colby Jack, Monterey Jack, or a cheese blend for a different flavor.
- cooked and crumbled bacon– to make this even easier, you can use the bacon pieces that you find in a bag in the salad aisle of the grocery store.
- crescent rolls – I have only made these with crescent rolls so can’t tell you about any other breads.
- cream of chicken soup– any brand from the store will work, or if you have some Homemade Cream of Chicken Soup, that should work too. If you’re out of cream of chicken, you can use cream of celery, Cream of Mushroom Soup, or any other cream of something soup that you prefer and have on hand for this sauce base.
- whole milk – you can use 2% but whole milk is going to give the best thickness. I haven’t tried this with any other milk or milk substitute.
How To Make Cheesy Chicken Crescent Rolls:
Preheat the oven to 350. Spray a 9×13-inch baking dish with non-stick cooking spray. In a large bowl, mix together the shredded chicken, sour cream, ranch seasoning, shredded cheddar cheese, and crumbled bacon until well combined.
Open the crescent roll cans and separate the dough into triangles. Place a large spoonful of the chicken mixture onto the wide end of each triangle. Roll up the crescent rolls, starting from the wide end and tucking the filling inside as you roll.
Arrange the rolled crescent rolls in the prepared baking dish. Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown.
While the rolls are baking, prepare the cheese sauce. In a medium saucepan, combine the condensed cream of chicken soup and whole milk. Heat over medium heat, stirring frequently, until the mixture is smooth and begins to simmer.
Add the shredded cheddar cheese to the saucepan and stir until melted and the sauce is smooth. Remove from heat.
Once the crescent rolls are baked, pour the cheese sauce evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the sauce is bubbly.
Garnish with parsley, if desired. Scoop servings onto plate and make sure to scoop up any extra sauce and pour on top.
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Cheesy Chicken Crescent Rolls
Ingredients
For the Filling:
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- ½ cup sour cream
- 1 (1 ounce) packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- 2 (8 ounce) tubes crescent rolls
For the Cheese Sauce:
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup whole milk
- 1 cup shredded cheddar cheese
For garnish (optional)
Instructions
- Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, mix together 3 cups shredded cooked chicken, 1/2 cup sour cream, 1 (1 ounce) packet ranch seasoning mix, 1 cup shredded cheddar cheese and 1/2 cup cooked and crumbled bacon until well combined.
- Open 2 (8 ounce) tubes crescent rolls and separate the dough into triangles. Place a large spoonful of the chicken mixture onto the wide end of each triangle. Roll up the crescent rolls, starting from the wide end and tucking the filling inside as you roll.
- Arrange the rolled crescent rolls in the prepared baking dish (with the seam side down). Bake in the preheated oven for about 10-12 minutes, or until the rolls are golden brown.
- While the rolls are baking, prepare the cheese sauce. In a medium saucepan, combine 1 (10.5 ounce) can cream of chicken soup and 1 cup whole milk. Heat over medium heat, whisking frequently, until the mixture is smooth and begins to simmer.
- Add 1 cup shredded cheddar cheese to the saucepan and stir until melted and the sauce is smooth. Remove from heat.
- Once the crescent rolls are baked, pour the cheese sauce evenly over the top. Return the dish to the oven and bake for about an additional 10-15 minutes, or until the sauce is bubbly.
- Garnish with a little dried parsley , if desired. Scoop servings onto plate and make sure to scoop up any extra sauce and pour on top.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I would love know how to make this for my self.
I am always looking for a crescent roll recipe for the weekend. This one would work out nice.
Look so good yummy
Outside of the USA we can’t get the crescent roll dough ( we buy croissants) can we use puff pastry dough instead?
Croissant dough and puff pastry dough aren’t the same as crescent roll dough. I’m sorry I’m not familiar what is available outside the U.S. and Canada
Made this last night and it was delicious! My 10 year old pretty much did it all by himself and it was so easy and we really enjoyed the taste. Thank you!!
Thanks so much Sarah! I love hearing when kids made a recipe! I appreciate you taking the time to come back and comment!
The puff pastry has a different texture and taste from the crescent rolls. I usually use the puff pastry for making desserts. They will be edible but very different from the recipe.
We loved it, it was amazing.
Very delicious!! My boys love them. Thank you for sharing all of your yummy recipes with us. It’s greatly appreciated. These are quick and easy to make, and they make a lot. I have boys with bottomless stomachs.