These warm, freshly baked crescent roll-ups have a cheese and chicken filling within. These will make the dining table a lot more cozy and joyful!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 2 ½ cups milk
- 1 cup shredded Cheddar cheese, divided
- 2 (8 ounce) cans refrigerated crescent roll dough
- 1 (4 pound) whole chicken, cooked and deboned
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat condensed soup, milk, and 1/2 cup cheese in a large saucepan, stirring occasionally, over low heat.
- Meanwhile, separate crescent rolls into triangles on a work surface. Place some chicken onto the large end of each roll, top with a bit of cheese, and roll up. Place in a 9×13-inch baking dish. Pour 1/2 of the condensed soup mixture into the baking dish, not on the top of the rolls.
- Bake in the preheated oven until rolls rise slightly and lightly brown, 10 to 15 minutes.
- Pour remaining soup mixture into the baking dish, lay any remaining chicken on top, and sprinkle with any remaining cheese. Continue baking until rolls are browned and cheese has melted.
Reviews
I have four boys at home. One absolutely loved this recipe, the other three choked it down saying it was okay. As another person said, it was bland. Seeing that I added some green chilis and some spices. The chilis really gave it some flavor. I don’t think I will be making this again as it just did not work out for my family.
So I took the advice of some other reviews and cut the liquid down. I used one can of soup and 1.5 cups of milk, and then put a cup of cheese in there with them since we’re cheese lovers here. I used cheese in the crescents and on top at the end as well lol. I cooked the crescents for about 15 mins or so until the tops were nice and golden brown and then added the sauce and cheese on top and cooked for another 5 to 10 mins. It was good, kind of like cheesy chicken and dumplings! Next time I might add veggies too, my hubby said it was bomb, and it was pretty easy to make! Thanks, I’ll definitely make it again!
I bought a rotisserie chicken, shredded that up, added 1 1/2 cans cream of mushroom soup, garlic paste, salt, pepper, small diced onion, handful of shredded cheddar cheese, splash of whole milk, spinach & dried cranberries. Mixed it together, put it in a casserole dish. Cooked for about 10 minutes, scooped out some sauce, set aside. Put butter crescent biscuits on top, topped with the sauce I set aside and some melted butter. Put back in oven for about 10 minutes or so until the biscuits are cooked. Came out really good for the first time making!
We have loved this for years. Made with cream of jalepeno and chicken or even cheddar soup with ham. Lots of pepper to the soup mix. Test the rolls and if they seem doughy, cover loosely with Tim foil and cook longer, you can’t mess it up!
Easy and tastes great!
My family loved this! I used 1 can cream of chicken and one can cream of mushroom soup and added broccoli. There was more shredded chicken in sauce bc I used a store-bought rotisserie chicken to save time. I also baked it for 35-40 minutes. Delicious! My husband liked my homemade condensed cream of chicken soup ( found here on Allrecipes) and suggested using it for this dish next time. Be creative- add spices or veggies you love.
This is a family favorite!
Family loved this – however, the first time i made it, the dough didnt cook through. I now bake it (covered) without the soup on top. After it bakes for 12 minutes, i add half the soup mixture. bake again for another 10 minutes. Pour remaining soup on top and bake a little longer until its bubbly. (for the final 5-7 minutes of cooking, uncover it)
I think we’ll make this again, but we’ll be adding some veggies. Really good dinner though and quick and easy to make.
Awesome-Quick and to the point! Whether as a snack, side dish or a superfast dinner for my husband, these are easy to make and easy eat 🙂
I adapted this recipes to accomodate my love for chicken cordon bleu. Instead of chicken filling, I used a mixture of chicken and ham. Instead of cheddar, I used shredded Swiss cheese. I love the texture of the crescents with the soup. I will definitely make this again, and next time, I think I’ll try it the way it’s written.
I will make it again. Followed hints from others and baked the crescents before adding the soup mixture. I also wrapped a thin slice of cream cheese with the chicken in the crescent. Put extra cheddar on top after adding the soup before baking a little longer to melt the cheese. It was very good and my picky husband really liked it.
We loved it… my husband took one bite and announced that it was a keeper! Thanks for the great and very easy recipe.
Instead of cream i use french onion soup to loosen up the cream soup i also put doritos in the roll ups and crush some for the top.
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!
This is soooo yummy. We seldom have leftovers.
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 though….so this is just my opinion.
Loved this recipe. Easy to make and delicious. I did reduce soup to 1 1/2 cans and made sure to brown crescent rolls well before adding last bit of cheese. I also stuck it under the broiler to brown cheese quicker. We will definitely make this again!!
too much work for bland flavor
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! Here’s 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.
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 don’t get done.