Here’s a fast, delicious and fun dinner idea that everyone will enjoy! Chicken Bundles are made with creamy chicken filling stuffed inside little crescent roll bundles. A great weeknight meal that takes a total of about 40 minutes from start to finish!
A SIMPLE, FILLING FAMILY FRIENDLY DINNER RECIPE
Chicken Bundles are a comforting and super simple dinner for the whole family. Seasoned, creamy chicken and yummy filling all stuffed in your favorite crescent dough packaged into cute little bundles. Kids love how fun it is and you’ll love how fast it comes together. They make a fantastic weekly rotation meal all year round, but especially comforting in the winter months.
FREQUENTLY ASKED QUESTIONS:
If you want to add some veggies to the filling and bring some chicken pot pie vibes, you totally can. I would reduce the amount of chicken so you can add some frozen vegetables. Some great ideas are corn, green beans, peas, or a combination of peas and carrots would definitely work. We usually eat our vegetables on the side with this so I’ve never personally tested that so I don’t know the amount to use to add to the filling so you’ll have to use your best judgement.
Consider options like blackening seasoning, Creole seasoning, lemon pepper, poultry seasoning, or Old Bay. Keep in mind that if you choose to add these seasonings, you’ll need to reduce the amount of salt, as these blends already contain it.
If you want to use some fresh herbs in place of the dried, you can. Try some Italian parsley, tarragon, basil, oregano, thyme, rosemary, or sage for some different flavors.
NOTE: I have only made and tested this recipe this one way. When you start making changes or additions, you will need to use your own best judgement on amounts to use. I can suggest ideas but I cannot give you exact amounts to use.
You can use any leftover cooked chicken that you have on hand. Just cut it into small pieces or shred it like we did with rotisserie chicken. You can use other cuts of cooked chicken too. In addition, this is wonderful with that leftover Thanksgiving turkey!
If you prefer not to use cream of chicken soup, there are alternatives to give a whirl, try cream of cheddar soup, cream of mushroom soup, or cream of celery soup. Additionally, I also have a homemade cream of chicken soup recipe that you might find appealing in place of the canned version. I do not have substitutions if you don’t like to use cream soups other than making it homemade.
For reheating, I recommend using either the oven or the microwave until they are warmed through. These can be stored in the refrigerator for up to three days or frozen for up to three months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- shredded cooked chicken – I think this is easiest with a store bought rotisserie chicken. It makes quick work. But you could certainly bake some chicken up to use for this. Just make sure you make enough for 3 cups.
- block cream cheese – make sure this is fully softened as it will make it so much easier to combine everything. I have not tried this recipe with anything other than cream cheese so I can’t recommend substitutions.
- cream of chicken soup – you can have a lot of fun with this recipe and change out the different types of soup. I’ve made it with cream of onion, cream of mushroom and even cream of bacon and it was all delicious! Or, if you want, you can even make Homemade Cream of Chicken Soup.
- grated parmesan cheese – feel free to use other types of cheeses here. I am only using a small amount for a bit of extra flavor so keep that in mind when choosing another cheese. Parmesan won’t make this as gooey as other cheeses would. Other types of shredded cheese will make your filling thicker as well. I wouldn’t use more than maybe 1/4 cup.
- dried parsley flakes – this is just to add a little color and is not necessary for flavor.
- garlic powder and onion powder – see the FAQ (frequently asked questions) section above for other seasoning ideas.
- crescent roll dough – you can use the crescent roll dough sheets. You’ll just need to cut out 9 rectangles.
- unsalted butter – you could certainly use salted butter here. I just didn’t want to go overboard on the salt since we use it as seasoning and it is in the cream of chicken soup as well.
HOW TO MAKE CHICKEN BUNDLES
Preheat the oven to 350°F. Spray a large sheet tray with cooking spray and set aside. Place the shredded chicken, cream cheese, can of chicken soup, grated Parmesan cheese, parsley, black pepper, kosher salt, garlic powder, and onion powder into a large bowl and mix until thoroughly combined. I like to use an electric hand mixer to do this. Open the cans of crescent roll dough and take two of the rolls, and pinch the seams together to form a rectangle. Place them on the prepared sheet tray. Add about a heaping 1/4 cup of the chicken mixture in the center of the rolls.
Pull up the four corners of the crescent rolls and pinch them together along the seams. Make sure they are sealed tightly. Brush the butter all over the tops of the rolls.
Bake for 20 to 25 minutes until golden brown.
Add more dried parsley on top if desired, and serve immediately.
CRAVING MORE RECIPES?
Chicken Bundles (+Video)
- 3 cups shredded cooked chicken (I used a rotisserie chicken)
- 8 ounce block cream cheese, softened to room temperature
- 10.5 ounce can cream of chicken soup
- 2 Tablespoons grated parmesan cheese
- 1 teaspoon dried parsley flakes
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cans crescent roll dough
- 2 Tablespoons unsalted butter
- Preheat the oven to 350°F. Spray a large sheet tray with cooking spray and set aside.
- Place the shredded chicken, cream cheese, can of chicken soup, grated Parmesan cheese, parsley, black pepper, kosher salt, garlic powder, and onion powder into a large bowl and mix until thoroughly combined. I like to use an electric hand mixer to do this.
- Open the cans of crescent roll dough and take two of the rolls, and pinch the seams together to form a rectangle. Place them on the prepared sheet tray.
- Add about a heaping 1/4 cup of the chicken mixture in the center of the rolls.
- Pull up the four corners of the crescent rolls and pinch them together along the seams. Make sure they are sealed tightly.
- Brush the butter all over the tops of the rolls. Bake for 20 to 25 minutes until golden brown.
- Add more dried parsley on top if desired, and serve immediately.
- 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.
- If you want to add veggies to this, you can, I suggest leaving out some of the chicken in place of the veggies. Any frozen vegetables would do I suggest corn, green beans, peas, or peas and carrots. I also will sometimes add a bit of green onion to the filling as well.
- You can also add different seasonings to this. Some suggestions: blackening seasoning, Creole seasoning, lemon pepper, poultry seasoning, or Old Bay. if you’re adding additional seasonings to the mix, I would leave out some of the salt because these mixes already have salt in them.
- If you don’t want to use cream of chicken soup, you can use cream of cheddar soup, cream of mushroom soup, or cream of celery soup. There’s also my homemade cream of chicken soup recipe.
- To reheat, I suggest reheating them in the oven until warm through or in the microwave. They keep in the fridge for up to three days or freeze for up to three months.
“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.