Baked Chicken Stuffed Crescent Rolls
There’s something so comforting about a warm, golden crescent roll fresh from the oven—especially when it’s stuffed with creamy, cheesy chicken goodness. This recipe for Baked Chicken Stuffed Crescent Rolls has quickly become a weeknight favorite in our household. I originally whipped it up one night when I needed to use up some leftover rotisserie chicken and had a tube of crescent rolls in the fridge. The result was pure magic—crispy, buttery pastry wrapped around a creamy, flavorful filling that had everyone asking for seconds (and thirds).
What I love most about this recipe is how effortlessly it comes together. With just a few pantry staples and minimal prep, I can have these rolls ready in under 30 minutes. That’s a win in my book as a busy mom juggling homework help, soccer practice drop-offs, and dinner time! It’s one of those dishes that feels indulgent without being a lot of work, and the flavor is just so satisfying.
The kids adore it, my husband sneaks extras when he thinks I’m not looking, and it’s become our go-to for everything from quick dinners to game night snacks. I’ve even served it as a casual party appetizer, and it was the first thing to disappear off the plate. This recipe is a little slice of homemade comfort food wrapped in flaky crescent dough—and I just know it’ll be a hit in your home too.
Questions I Often Get Asked About This Recipe
Can I use canned chicken instead of cooked chicken?
Absolutely! Just drain it well and shred it before mixing with the other ingredients.
Can I make these ahead of time?
Yes, you can assemble them a few hours ahead and store in the fridge. Just bake when you’re ready to serve.
Do they freeze well?
They sure do! Let them cool completely, then freeze in an airtight container. Reheat in the oven at 350°F until warmed through.
What’s the best type of chicken to use?
Leftover rotisserie chicken works great, but any cooked and shredded chicken breast or thigh will do.
Can I use different cheese?
Definitely. Mozzarella, Monterey Jack, or a Mexican blend work nicely, too.
What You Need to Make Baked Chicken Stuffed Crescent Rolls
1 can (8 oz) crescent roll dough
1 cup cooked chicken, shredded
4 oz cream cheese, softened
½ cup cheddar cheese, shredded
½ teaspoon garlic powder
2 tablespoons butter, melted
Optional equipment:
Baking sheet
Parchment paper (for easy cleanup)
Pastry brush (to apply butter)
How to Make Baked Chicken Stuffed Crescent Rolls
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the filling: In a bowl, mix the shredded chicken, cream cheese, cheddar cheese, and garlic powder until well combined.
Prepare the dough: Unroll the crescent roll dough and separate into 8 triangles.
Stuff and roll: Place a spoonful of the chicken mixture at the wide end of each triangle. Roll up from the wide end to the point, tucking in the sides if needed to seal.
Brush with butter: Place rolls on the baking sheet and brush the tops with melted butter.
Bake: Bake for 12–15 minutes, or until golden brown and flaky.
Cool slightly before serving—they’ll be hot inside!
Tips for Making the Best Baked Chicken Stuffed Crescent Rolls
Don’t overfill the rolls, or the filling may leak out while baking.
Use room-temperature cream cheese to make mixing easier.
Want to add veggies? Finely chopped spinach or green onions blend in beautifully.
Add a little spice with a pinch of paprika or chili flakes in the filling.
If you’re cooking for a crowd, double the recipe—they go fast!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were gone in minutes! So easy to make and full of flavor. Definitely adding to my weekly rotation.” —Melissa R.
⭐️⭐️⭐️⭐️ “Perfect for busy nights. I used canned chicken and it still turned out great!” —Tina M.
⭐️⭐️⭐️⭐️⭐️ “My kids asked if I could make these every day. Big hit with the whole family!” —Jessica D.
⭐️⭐️⭐️⭐️ “They were tasty, but next time I’ll add some chopped jalapeños for extra kick.” —Nina G.
⭐️⭐️⭐️⭐️⭐️ “Made a double batch for game night and they disappeared before halftime. Total crowd-pleaser!” —Ashley P.
Printable Recipe
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Baked Chicken Stuffed Crescent Rolls
These Baked Chicken Stuffed Crescent Rolls are the ultimate comfort food in bite-sized form. Tender shredded chicken mixed with cream cheese, cheddar, and a touch of garlic, all wrapped in buttery crescent dough and baked to golden perfection. Quick to make and family-approved—perfect for busy weeknights, casual gatherings, or anytime snacking.
Ingredients
- 1 can (8 oz) crescent roll dough
- 1 cup cooked chicken, shredded
- 4 oz cream cheese, softened
- ½ cup cheddar cheese, shredded
- ½ teaspoon garlic powder
- 2 tablespoons butter, melted
- Optional equipment:
- Baking sheet
- Parchment paper (for easy cleanup)
- Pastry brush (to apply butter)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the filling: In a bowl, mix the shredded chicken, cream cheese, cheddar cheese, and garlic powder until well combined.
- Prepare the dough: Unroll the crescent roll dough and separate into 8 triangles.
- Stuff and roll: Place a spoonful of the chicken mixture at the wide end of each triangle. Roll up from the wide end to the point, tucking in the sides if needed to seal.
- Brush with butter: Place rolls on the baking sheet and brush the tops with melted butter.
- Bake: Bake for 12–15 minutes, or until golden brown and flaky.
- Cool slightly before serving—they’ll be hot inside!
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