For a super flavorful chicken casserole, make these Chicken Crescent Rolls. Shredded chicken in a creamy sauce seasoned with ranch dressing, wrapped in crescent roll dough, then baked until golden–the whole family will love this chicken dinner!
Chicken Crescent Rolls
This is one of those recipes that we made and immediately added it to the regular dinner rotation! Chicken Crescent Rolls were so easy to make and super family friendly, we’re sure you will love it too.
Check out these other fantastic recipes you can make with crescent rolls: Easy Taco Ring | Pepperoni Pizza Stuffed Crescent Rolls | Crescent Roll Cheesecake | Buffalo Chicken Crescent Ring | Cherry Cream Cheese Crescent Ring | Chicken and Broccoli Crescent Roll Ring
The Ingredients
Here’s what you’ll need to make Chicken Crescent Rolls (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Refrigerated crescent roll dough – you can use Pillsbury or any store brand that you like.
- Cream of chicken soup – use the regular size cans of soup, not the big family size.
- Cream cheese – we used regular full-fat cream cheese, but you could try reduced fat if you prefer.
- Fully cooked shredded chicken – this is a great way to use up leftover chicken, or you can pull chicken from a rotisserie chicken. We just cooked chicken in a Crockpot and then shredded it to use in the recipe.
- Ranch dressing mix – this gives great flavor to the rolls. It does make the sauce look oddly green at first, but it looks great after baking.
- Green onions – you can leave this ingredient out if you have picky eaters. The onions just add nice flavor to the chicken filling.
How to Make Chicken Crescent Rolls
Preheat oven to 375F. Prepare a 9×13-inch baking dish by spraying with non-stick cooking spray.
To make the sauce, pour the canned soup and cream cheese into a medium pot and heat on the stove over medium heat, stirring often, until the cream cheese is melted and incorporated into the soup. Add the ranch dressing mix and remove the sauce from the heat.
Reserve 1 cup of the sauce, then add the rest to a medium mixing bowl. Add the shredded chicken and green onions; stir well to combine.
Separate the crescent roll dough and scoop a spoonful of the chicken mixture onto the wide end of each crescent roll.
Fold the long point of the dough over and around the chicken to create a little packet.
It’s okay if some of the chicken filling is peaking out from the ends of the little rolls.
Place each packet into the prepared baking dish.
Pour the reserved gravy around the chicken packets in the pan. Bake for 20-25 minutes until golden brown.
Variations
- Italian seasoning – instead of ranch dressing mix, you can use a packet of dry Italian dressing mix.
- Less saucy – for a quicker baking time, place the crescent roll packets on a lightly greased baking sheet, leaving a couple of inches between each roll. Do not add the extra sauce around the rolls (you can use it as a dipping sauce instead) and bake the rolls as directed, but you’ll only need to bake them about 11-12 minutes until the rolls are golden brown.
- Cheese – bake the rolls as directed, but 5 minutes before they’re done, sprinkle shredded cheddar cheese over top and return the casserole to the oven until the cheese is melted.
How to Store Leftovers
Keep the leftover Chicken Crescent Rolls in an airtight food storage container. Refrigerate for up to three days. Reheat individual servings in the microwave in 30 second cooking intervals until warm.
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Chicken Crescent Rolls
Ingredients
- 2 8-ounce cans refrigerated crescent roll dough
- 2 10.5 ounce cans cream of chicken soup
- 8 ounce package cream cheese
- 3 cups fully cooked shredded chicken
- 1 package ranch dressing mix
- 2 green onions chopped
Instructions
- Preheat oven to 375F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray.
- Pour the canned soup and cream cheese into a medium pot and heat on the stove over medium heat, stirring often, until the cream cheese is melted and incorporated into the soup. Add the ranch dressing mix and remove the sauce from the heat.
- Reserve 1 cup of the sauce, then add the rest to a medium mixing bowl. Add the shredded chicken and green onions; stir well to combine.
- Separate the crescent roll dough and scoop a spoonful of the chicken mixture onto the wide end of each crescent roll and fold the long point of the dough over and around the chicken to create a little packet. Place each packet into the prepared baking dish.
- Pour the reserved gravy around the chicken packets in the pan.
- Bake for 20-25 minutes until golden brown. Serve warm.
Last Step:
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