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Recipe: Chicken and Cheese Crescents

Hot baked crescent rolls filled with a little chicken and a little cheese. This will bring lots of comfort and cheer to the dinner table

Chicken And Cheese Crescents Ingredients

  • 1 (4 pound) whole chicken, cooked and deboned

  • 2 (10.75 ounce) cans condensed cream of chicken soup

  • 2? cups milk

  • 1 cup shredded Cheddar cheese

  • 2 (8 ounce) cans refrigerated crescent roll dough

How to Make Chicken And Cheese Crescents

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.

  3. Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.

  4. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

Chicken And Cheese Crescents Nutritions

  • Calories: 871.7 calories

  • Carbohydrate: 31.2 g

  • Cholesterol: 197.3 mg

  • Fat: 56.8 g

  • Fiber:

  • Protein: 54.1 g

  • SaturatedFat: 17.9 g

  • ServingSize:

  • Sodium: 1217.3 mg

  • Sugar: 8.1 g

  • TransFat:

  • UnsaturatedFat:

Chicken And Cheese Crescents Reviews

  • I love this recipe Its super easy and quick I do make some changes, instead of cooking the crescents and sauce together, I cook the crescents chicken and cheese alone (bake until golden brown), then make the sauce to pour overtop or put on the side of the roll. That way you can have it as soggy or as flacky as you would like.

  • I cooked the chicken crescents without the soup mixture and heated the soup mixture on the stove and poured that over the rolls right before we ate them. Wonderful

  • Ive been making this dish for years It is my husbands favorite The only change I make, is I use boneless, skinless chicken breast...boil them in water until no longer pink then shred. I enjoy the taste with white chicken much better. You can also just get a can of chicken breast for an even quicker dinner.

  • Turned out better than expected I used only 1 can cream of chicken and 1 1/2 cups of milk. I also added broccoli and used 8 grands crescents instead of regular and used the rest as rolls on the side. It turned out great


  • Its a great base recipe but Ive made several adjustments. First, I just covered some chicken breasts in some chicken broth until cooked, then shred. Next, chop an onion, some celery, and a few carrots and add to the chicken along with 2 cans cream of chicken, 1 can of milk, cheese, and salt/pepper/little garlic powder to taste. Cover and cook a few more min until tender. Add mixture to baking dish, strategically later two can worth crescent dough on top and sprinkle little bit of cheese on top. Bake until brown n bubbly. Yes, more work but I like it better this way.

  • I just dont get the 5 star ratings. I made this exactly as described and I did not care for the recpe. The bread was nice and brown, not too soggy, lots of sauce, chunks of chicken etc. and with all of this it still managed to be very bland. My husband immediately got up to get seasoning to add. My kids wouldnt touch it, not even my 18 month old who loves everything (I mean, she ate an entire bunch of chopped chives last week, for petes sake). I would have thrown out the leftovers (and there were plenty) but my husband said hed take them for lunch. It wasnt awful, just bland, and for the amount of fat and calories here, I wasnt going to eat bland AND fatty food. Needless to say, I wont try again.

  • Thanks to previous reviews we really enjoyed this dish I took the advice given by several reviewers when I made this and it turned out great. I added some green onions to the chicken and cheese in the crescents and baked the crescents for 10 minutes. I used one can of soup and one cup of milk, poured it over the baked crescents and then baked them for another ten minutes. As previously mentioned, this really is like a chicken pot pie and would be great for a cold winter night. Thanks again for all the advice

  • We did not like this. I ended up throwing it away and fixing the kids some sandwiches. I chose this recipe because it sounded really quick and we had to leave with little notice. The cooking time was way off-the rolls were still doughy. I honestly think they will always be soggy with all that soup on them. I have only made a meal 2 or 3 times in my life that we absolutely couldnt eat and this one falls into that elite catagory.

  • This was very good and my children loved it. I used the advice of a prior review and used just 1 can of soup and 1 1/2 cups of milk. It turned out great I also added cooked peas to the finished dish

  • As written, I would give this a 3. First time I made it, it was a disaster. The crescent rolls werent done and the sauce was starting to burn the sides of the dish. With modifications, I give it a 5, hands down. Heres what I do for 2 people: dice up 3-4 potatoes and make mashed potatoes slice a boneless, skinless chicken breast and cook (about 1" square pieces) until done add chicken and cheese to each crescent roll (usually 3 pieces of chicken per roll and cover with shredded colby/monterey jack cheese) Bake rolls at 350 for 11-13 mins Add 1-1/4 cup milk, 1/2 cup cheese (same kind as above), 1 can of cream of chicken soup and any remaining chicken (to be used as sauce) and heat until warm (add cheese after soup/milk mix is warm and whisk until melted) Keep whisking as the cheese will stick to the bottom of the pan Serve I place crescent rolls and cover with mashed potatoes (or place potatoes in middle and surround with rolls) and cover with the soupy mixture. I make this about once a week as it is my hubbys favorite recipe. When I tell him thats what were having for dinner, he ALWAYS leaves work early. :) Thank you so much for the idea

  • I just wanted to comment, this has ben a classic in my family since I was a little kid. im now an adult and still love this. you people who say it was bland need to be creative. its a vary good dish, but like any one person taste differs from family to family. such as changing seasoning and adding diffrent stuff. I still love the chicken but tend to add steak every once in a while...good dish.

  • I loved this recipe but I wish there was a way to get the bottom of the crecent crispy like the top. I didnt try cooking them separate like previously suggested but in hindsight it would be better. I also saw a comment about it being bland (which chicken with cream of chicken soup seemed redundant) so I used cream of mushroom instead. It was fantastic I bet you could sub in any cream of -- soup with a chicken friendly flavor and get great taste my husband loved it

  • Pam should be used because my rolls stuck to the bottom of the dish. I didnt see the point in drowning the rolls. This dish would have been better with the chicken/soup/cheese mix served over rice, with the crescent rolls prepared and served as usual. Will not fix again.

  • I made the following changes: Cut the amount in half (but kept the original amount of cheese). I used 2 boneless, skinless chicken breast, shredded. I cooked this with 1/2 the cheese and added 4 ounces of cream cheese. I wrapped this in the crescents and baked (no sauce). I mixed up the soup, milk, the rest of the cheese, and 4 more ounces of cream cheese, and cooked in a sauce pan until smooth. so good.

  • Very easy to put together. It is time consuming but worth the time. My teenage picky eatting daughters really liked it. Which says a lot in my book Thank you for sharing this recipe with all of us

  • These were wonderful I did cook the chicken in half of the soup mixture with some milk and I also added some lemon pepper seasoning to the chicken. I rolled them with some cheddar cheese and put them in the pan with a small amount of soup mixture around them. Cooked them for about 10-15 minutes and then covered them again with cheese and poured some of the soup mixture over them We loved them Boyfriend said they were worth 4 stars....will make again sometime Thanks for the recipe Wonder what it would taste like if it were a pot pie filling with some veggies? Might have to try that Thanks again for the recipe

  • I thought this was okay, but my husband really enjoyed it. I doctored it up quite a bit, though, by adding broccoli, onion, garlic, and pepper mixed with the chicken.

  • This was a wonderful and easy meal To make it even easier I used canned chicken. I will definately make this again.

  • I love this Ive always creamed 1/2 cup cream cheese in place of one can of soup then mix it with the soup, milk, and cheese. I also bake the crescents first, just until golden brown, then put it back in the oven so all the cheese melts. i never can make enough to go around. There is no such thing as leftovers with this meal.

  • Great recipe Although, I changed it up some: cooked chicken tenders in cream of chicken soup mixed with heavy whipping cream on the stove. Rolled tenders in crescents. Added a SMALL amount of soup mixture to baking dish (just enought to give the cresents flavor, but not soggy) Placed crescents/chicken in dish and added cheese to top and baked until crescents were lightly brown. YUMMY Boyfriend loved em.

  • Thank goodness my husband is the sweetest, most gracious man alive This was not good. The soup prevented the crescents from cooking on the bottom making a big, hot, raw soupy dough MESS. If I dare try this again BIG IF I will take the advice of another user and cook the crescents with the chicken before adding any sauce on top.

  • My husband moaned all the way through the meal. He had his leg shaking and everything - he really enjoyed this dish

  • This turned out to be a soggy mess. I should have listened to the other reviews and baked the crescent rolls first.

  • I shouldve followed other reviewers advice, and cut soup in half as well as reduce milk. I did not do this however. Realizing I was going to have a mushy mess if I poured more soup mixture over the top, I simply through into the remaining soup mixture the remaining chicken and cheddar cheese, and heated it through on the stove top. We had a great sauce to pour over the crecents. My picky 5 year old asked me to make this every night. Its a good occasional dish, and I will be making this again, just not on a regular basis. Even with only the bottom layer of soup mix, the rolls still are rather mushy.

  • This was absolutely fabulous Heres what little alterations I made: 1st I threw chicken breasts in the slow cooker with some garlic salt,salt and pepper until it fell apart and shredded easily. Then I tossed in shredded Mozerella and chedder cheese. I used one of those new Pillsbury flat, no seam refrigerated doughs and layed the chicken mixture down the middle, pulled up the sides and ends to form a tight seal flipped it over in a 13x9. I poured the sauce down the sides(not over top)and baked until dough was slightly brown then I sprinkled shredded Colby/Jack cheese over the entire dish and baked until cheese was melted. I then sliced it into individual servings. It was so much tastier and easier this way then when I rolled them individually the first time. This will be a new family Favorite.

  • Huge hit Everyone loved it. Following 1 of the suggestions I made 1 large sheet of dough with the 2 pkgs of crescents, put the chicken in the middle and rolled in up and put it in a 9x13 baking dish. Cooked for 20 min without soup mixture and then added soup mixture and cooked until bubbly and crescent golden brown. I also added garlic powder and a sprinkle of season salt to soup mixture. Everyone asked for 2nds

  • My son and I gave this a five, hubby says 3. I rolled them up and baked them the full time, then we used the sauce at the table on top. I had made this one time before, and the sauce added while cooking just sogs up the rolls ALOT. Made the sauce with 2 cans soup and 1 cup milk. WAY TOO MUCH SAUCE Shouldve just used 1 can. Yummy though and very filling

  • Yum Simple and easy Add some diced Jalapenos for some zing

  • Good basic recipe. I bought a roasted chicken from the grocrey store and pulled the meat off of it. I also used Creamy Chicken and herbs soup. I took another persons suggestion and rolled the chicken and cheese in the crescent rolls and baked those first. I should have baked them longer than I did (hubby had to take over in the middle so I had no control) and then I poured the soup mixture in the dish and baked them for an additional 15 minutes. They were really good even with the crescents not being 100% done. I will be making this again.

  • This was sooo easy and sooo yummy. I ate it for lunch again the next day

  • Me and my man really liked this recipe.

  • This was a great recipe, very tasty. My 2 year old does not eat veggies so instead of 2 cans of cream of chicken I used 1 can of cream of broccoli (one time broccoli cheese) and it was even better

  • I used puff pastry instead of the crescent rolls (I dont like the sweetness), and it came out quite well. I made 4 puff pillows instead of the rolls. I would definately follow the previous suggestion of seasoning the chicken first. Great recipe thanks

  • The sauce the cheese, chicken and soup made was yummy- but the cresent rolls were so soggy and doughy like (even though I cooked them long enough) I couldnt eat the rolls.

  • This was good.. I also baked the crescents alone for 15 minutes then poured the soup mixture over the top at the end. I added some peas and carrots in the soup mixture and served it with mashed potatoes on the side.

  • Wonderful taste alot like chicken and dumplings, a husband pleaser

  • I made this for dinner last night--my family loved it. I used shredded turkey and mozz cheese(was out of cheddar). I added garlic & onion powders, basil, sea salt & pepper. This makes for an easy weeknight dinner. Thanks for sharing

  • This came out good. I accidentally only bought 1 can of cream of ck soup and followed the other reviews by adding less milk and only 1 can. It came out fine. I do recommend having more crescents, unless you want more sauce than crescent. Would make again. Thanks

  • Im giving this recipe a 3 as is but with a couple changes, its easily a ****. I changed it up a bit the second time I made it by cubing boneless, skinless chicken breasts and cooking them in a skillet with 1/2 can of the soup and 3/4 c heavy cream. I also waited until the crescents were cooked to pour the sauce over because I thought they were too soggy when cooked the way the recipe suggested.

  • Fair -- not bad but not wonderful either.

  • One of the ladies at the domestic violence shelter where I work made this last night for supper and it got rave reviews, especially from the kids who came back for 2nds and 3rds Heres what they did differently. Three chicken breasts, cooked and shredded, mixed with a large can of veg-all, an 26 oz. can of cream of chicken soup and a little milk to make it pourable, all mixed together in a sauce pan until warm, pour into a 9 x 13 baking dish. Bake at 350 until bubbly around edges, about 20 minutes. Roll up crescent rolls and place on top of mixture and bake until rolls are browned and done.

  • As written, I give this a 2. This turned out to be a sticky, gooey mess. The dough was not baked after the first 15 minutes. I baked it 8 minutes longer before it "looked" alright. I then added the rest of sauce and cheese and baked for another 2-3 minutes. The dough was uncooked on the inside even after the additional baking time. The flavor was good, so I will try it again, however, I will follow other reviews and bake the cresents alone and add the sauce only when I can be sure they are done.

  • I thought this was a very good dish my family loved it. Even my picky 2 yr old loved it. Thanks.


  • I make this offten, but I cook the crescents before adding on the soup so they are not soggy. Once they brown I pour on the soup and return to the oven till the soup is bubbly.

  • My bundles were rather sad looking but tasted really good. I followed the advice in another review to cut way down on the liquid and it seemed to work out. I added some spices too. The only problem I had was that they seemed to need longer in the oven than the recipe said.

  • Its yummy and fun

  • This is a fast and easy dish that my family cant get enough of when i make it....even my 3 yr old son loves it

  • Should have read all the reviews first. This one really needs to be adjusted as there is way too much liquid to follow the recipe and have it come out edible.

  • We used this recipe loosely as a base. Two pieces of bacon were cooked on the stove top until perfectly browned. It was then crumbled and put in to a 13x9 pan. We then sauteed a half of a cup of choppen onion and one and one half cloves of garlic in bacon juices. Once that was nicely done it was poured into the pan and stirred. Added one can of cream of chicken and can of cream of mushroom. Added one tablespoon of chopped fresh basil, 1/2 tsp salt, 1/2 Tbsp of black pepper, and stirred. Cooked two very large frozen chicken breasts on 350 for about 46 minutes. Shredded the chicken and mixed it in. Topped with a layer of cheese and then eight, unrolled, crescents flat on the mixture. Cooked at 426 uncovered 15 mins, loosely covered at 350 ten minutes, then uncovered at 350 for five minutes. Our stuff came out excellent. The chicken mixture was hot and bubbly, cheese was melted, and crescents were brown and flaky. Tasted pretty good. :)

  • My husband and I thoroughly enjoyed this, even though I made it completely incorrectly. I started making this thinking I had all the proper ingredients on hand, oops I had biscuits instead of crescent rolls, and no milk. I layered the biscuits on the bottom of the baking dish and just put everything on as a topping. I upped the cheese, since I LOVE cheese... so my bread to filling ratio was definately skewed to the filling side, but we liked it. Since I didnt have milk, I just melted the cheese in the soup mix along with a couple of tablespoons of water to thin it out. Poured it all on top and baked at 350 for 30 minutes. The biscuit in the middle was not all of the way cooked, an extra 10 min would have done the trick. I look forward to trying this recipe as it was actually intended, as we enjoyed my made up version quite a bit.

  • This is one of the best recipes on this. Everyone will love this. GOOD JOB ON THIS ONE..

  • I followed the other reviews and used soup mix as a side, worried soggy, loved it. except for the real starchy flavor, which i dont know what to do that? also added garlic powder, salt, pepper to soup mix will make again

  • This was so quick and easy. Just boil the chicken for a little bit and follow directions The only thing I did different was instead of 2 cans of cream of chicken, I did one cream of chicken, one cream of mushroom, and used fat free milk. Delicious and loved by all guest I was suprised to find out that they were coming over All things I had on hand. great with peas :)

  • My Family really enjoyed this recipe Will make again and again

  • The kids loved this one...even my most picky eater

  • My hisband and 9 year old daughter really liked. I dint care for it though. I baked it without the sauce and let everyone add it at the end.

  • My family loves this recipe

  • They were just so so, my husband and I werent too impressed. Probably wont make again

  • Very Easy Substitute can chicken for whole chicken deboned.

  • I love this recipe, hubby didnt care for it, I like the advice to cook the rolls with chicken and then add the soup. Ill try that next time.

  • My husband and I both flipped over this recipe. Instead of just putting chicken in the crescent roll, I added chopped green onions and some cheese. I also added 1 cup of cream cheese to soup mixture and that made it more creamy. My husband has asked me to make this meal for his family when they come to our house for dinner.

  • The taste is great, but I have to make sure the crecent rolls cook extra time before I pour the cheese mixture on or they dont get done.

  • This was wonderful and so easy I took the advice of another reviewer and cooked the chicken and pastry in the oven for about 10 minutes, and then I added the soup and cooked it for another 10 minutes. It turned out great

  • My boyfriend loved the dish. I enjoyed it. I think the ingredients have very good potential, but the recipe needs to be seriously modified. I didnt read the previous reviews. If I had, I would have made a few changes. First of all, I would cook the crescent rolls with the chicken and cheese before adding the sauce. I felt the rolls didnt have the opportunity to rise and brown resulting in a doughy taste. Second, I would only use half of the sauce mixture after the crescent rolls have browned. I did use more than one cup of cheese. I feel once I make these modifications to the recipe it will be worth 5 stars.

  • This was yummy, my husband had three servings Next time I will modify the recipe a bit. Im going to cut the cream of chicken and milk in half. I will also take the previous suggestions and cook the crescents first and then add the cream of chicken sauce.

  • This was really awesome its like easy chicken pot pies But I would totally next time throw in a mixed veggie combo with it, just to finish off the whole taste

  • Super easy It was maxing but I did tweak it a littleI used cream of mushroom instead of cream of chicken with cheddar cheese soup I also recommend baking the rolls before adding any sauce mixture because our rolls were a tad soggy Will make again

  • Good basic recipe but needed some tweaking... I boiled 4 chicken breasts (more than enough meat). Added some mixed veggies and half can crm mushroom soup to chix and rolled up.

  • This recipe is really good and appeals to a wide audience since most ingredients are liked by many. I have doubled it for a large dinner party.

  • I used one can of soup and half the milk. It was great. My kids loved it. I added fresh spinach leaves and some chopped jalapeno to the crescents for the adults.

  • This is VERY delicious but cut the soup and milk in half and add a little salt and pepper into the crescent. Great leftover, too.

  • We have VERY PICKY eaters in our family and we all enjoyed this dish. Be sure to have your rolls almost all the way baked before topping with remaining soup, cheese and chicken that will keep it from being too "doughy" I think next time I will add a can of veg-all to the mix. Thanks Kay for sharing your recipe.

  • I have to say that my husband really liked this recipe. My son (5 years old)who is an extremely picky eater ate all his food. The only thing I have to say is that I seasoned the chicken so it wouldnt be bland. This is a good recipe to try.

  • This recipe was too RICH and had too odd of a taste in it for my liking. Would have preferred it with either the soup and no cheese or vice versa. Will definitely not be making this one again.

  • This recipe was GREAT I made some minor changes, but everyone in my family liked it so much, i have made it 2 times in the past week. Rathre then using cream of chicken i used 1 can Cream of chicken w/ herb & one can of Cream of potato. Alos, I boiled the chicken instead and threw in some carrots. Once stuffed, i mixed the rest of the chicken & carrots in with the soup mix, and waited to pour in untill the cresents were about finished, that way they didnt get soggy. All n all a GREAT recipe

  • My boyfriend liked it and so did I but I thought it was missing something? Just not quite sure what. I did follow others suggestions about not adding the soup mix until the cresents were cooked for about 10 min. Overall will probally make again.

  • My husband loved these. Kind of tasted like chicken pot pie. 12 month old ate 1 1/2 crescents

  • This is one of my husbands favorite dishes. Its very salty but still yummy. We boil boneless breasts and prebake our rolls for a few minutes before adding the soup.

  • Amazingly good......i had to stop myself from eating it all bake it with the sauce around the crescent rolls, then after baked, pour some on top so that you get the taste of it with the chicken. it kind of tasted like a chicken cheese-steak to me yummy

  • DELICIOUS I used 2 cups Cheddar cheese, next time Ill use 2large or 3small skinned, boneless chicken breast. Im still deciding if I should use 16 crescents or not - this sauce is excellent over the brocolli that I made with it

  • My husband and kids like this recipe. I actually make some with the sauce and some without. The kids like to just pick the "roll" up and eat it like normal instead of it being more like a casserole. Overall easy and tasty.

  • This was okay but we didnt care for it. The crescents came out soggy.

  • These were ok. My kids were not crazy about them but I liked them.

  • I made this just as I should and no one in the house liked it. The cream of chicken mixture was just so overpowering almost. Everyone has different tastes this is just my opinion.

  • We loved it... my husband took one bite and announced that it was a keeper Thanks for the great and very easy recipe.

  • This recipe was good, & nice for a change of pace. Very rich though. I would make it again.

  • The recipe says to pour half of the chicken soup mixture into the dish and then pour the rest later. I only used half and poured it in at the start then set my crescent rolls on top and it was not too soggy at all. I also made sure I sprinkled some of the cheese into the soup mixture and that caused it to thicken up as it baked too. Overall I thought this was a good dish. I used precut chicken tenders to wrap up in the rolls. They were a good size but I cooked them on the stove top. I think I will bake them next time.

  • Very good DH and I dont mind soggy crescent rolls, though. I doubled the amount of cheese and added a 16 oz. bag of frozen broccoli.

  • Too much work for bland flavor

  • Hubby loved it will make again soon

  • I love this recipe but you need to cook the stuffed crescents with very little sauce around them, otherwise they become soggy. I also add shredded cheese on top at about 5 min from the end of baking.

  • This recipe is GREAT My 2 kids can help make this My whole family loves it

  • I love these things I made a few changes...I LOVE cheese so I added more cheese. I also found a quicker way to make these. I had a craving for these & didnt want to wait the time to boil and debone the chicken. I used canned chicken and it worked great. I also made an extra pan of the sauce to pour over them at the table.

  • Very tasty Easy to make. Husband loved it I cooked the chicken a little longer then recipe stated.

  • My whole family loved this. I also used cream of mushroom soup instead of cream of chicken and I baked the rolls first. Then added the sauce, extra chicken, and cheese on top

  • Like many other i didnt add the sauce i just served it on the side for dipping other wise a very tasty easy meal and left overs werent that bad either

  • Super easy my family loves this i add some fresh tomato to the soup mix and whatever else makes a good touch love it

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