Chicken Crescent Roll Ups

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Okay, friends, let me share one of my absolute favorite weeknight dinner recipes with you! I know I’m not the only one constantly looking for easy meals that my family will actually eat, right? These Chicken Crescent Roll Ups are a total game-changer and have saved dinner at my house more times than I can count.

I stumbled upon this recipe last year when I had some leftover rotisserie chicken in the fridge and a hungry family to feed. Since then, it’s become one of our most requested meals. My kids literally do a happy dance when they see me pulling out the crescent rolls now!

What I love most about this recipe (besides how crazy delicious it is) is how simple it is to throw together. We’re talking basic ingredients that you probably already have in your fridge and pantry. Plus, it’s super forgiving – I’ve made these when I’m totally exhausted after work, and they still turn out amazing every single time.

What You’ll Need

I always try to keep these ingredients on hand:

• 2 cans of crescent rolls (store brand works fine, but I prefer Pillsbury)
• A block of cream cheese (make sure it’s softened – trust me on this!)
• Some butter (I use salted, but either works)
• Shredded chicken
• A couple green onions
• A splash of milk
• Salt and pepper

Let’s Talk About the Chicken

Here’s a real mom confession – while I’d love to say I always cook my chicken fresh for this recipe, that’s just not reality! Most of the time, I grab a rotisserie chicken from the store or use leftover chicken from another meal. And you know what? It works perfectly!

Let’s Make These Bad Boys!

Okay, so here’s how easy these are to throw together. First things first – get your cream cheese out of the fridge about 30 minutes before you start. Nobody wants to fight with cold cream cheese (been there, done that, not fun!). And go ahead and preheat your oven to 350°F.

While your cream cheese is softening, chop up those green onions. I usually use 2-3, depending on size. Pro tip: use kitchen scissors to snip them – so much faster than trying to chop them with a knife!

Now for the fun part! In a big bowl, mix together your softened cream cheese and melted butter until it’s nice and smooth. Then add in your shredded chicken, green onions, a splash of milk, and season with salt and pepper. I usually taste the filling at this point to make sure the seasoning is just right.

Assembly Time

Here’s where it gets a little messy (but in a good way):

• Pop open those cans of crescent rolls
• Separate them into triangles and lay them out on your baking sheet
• Put about 1/4 cup of your chicken mixture on the wide end of each triangle
• Roll these babies up! Start by folding in the sides, then rolling from wide end to point
• Pinch any openings closed so your filling doesn’t escape

Want to make them extra special? Brush the tops with a little melted butter and sprinkle with some breadcrumbs and parmesan. It creates this amazing crispy topping that’s to die for!

My Favorite Tips and Tricks

Let me share some things I’ve learned from making these about a million times:

• If your crescents are browning too quickly, just tent them with foil
• The filling can be made ahead and kept in the fridge for a couple days
• These freeze beautifully! I make a double batch and freeze half for later
• Try different cheeses in the filling – sharp cheddar is amazing!
• Add a little ranch seasoning to the filling for extra zing

Chicken Crescent Roll Ups

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 8 servings

Ingredients

For the Filling:

• 8 ounces cream cheese, softened
• 4 tablespoons butter, melted
• 4 cups shredded chicken
• 2 tablespoons finely chopped green onions
• 5 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cans crescent roll dough

For the Topping:

• 2 tablespoons melted butter
• 1/2 cup traditional breadcrumbs
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat your oven to 350°F. Line a large baking sheet with parchment paper or lightly grease a 9×13 baking dish.
2. In a large bowl, blend the softened cream cheese and melted butter until smooth and creamy.
3. Add the shredded chicken, green onions, milk, salt, and pepper. Mix until well combined.
4. Unroll your crescent dough and separate into triangles along the perforations.
5. Spoon about 1/4 cup of chicken mixture onto the wide end of each triangle.
6. Roll up each crescent, starting from the wide end and rolling toward the point.
7. Brush with melted butter and sprinkle with breadcrumb mixture.
8. Bake for 25-30 minutes, or until golden brown.

Notes

• Feel free to use rotisserie chicken, canned chicken, or leftover cooked chicken
• The filling can be made up to 2 days ahead and stored in the fridge
• These freeze well for up to 3 months
• If tops brown too quickly, tent with foil during baking

Nutrition Information (per serving):

Protein: 26g

Calories: 662

Fat: 42g

Carbs: 45g