Creamy shredded chicken, cheddar, and crescent dough come together in these Crescent and Chicken Roll-ups—comfort food, wrapped up warm.
This recipe? It wasn’t born from Pinterest perfection or some genius “a-ha” moment in the kitchen. Nope. It happened on a night where I was wearing mismatched socks, hadn’t gone grocery shopping in… a while, and was this close to serving cereal for dinner. Again.
But I had one dusty can of crescent rolls in the back of the fridge. Leftover rotisserie chicken in a Ziploc bag. Half a block of cheddar I’d been gnawing on like a raccoon. And there it was—the spark. I tossed everything in a bowl, rolled it in dough, baked it, and stared at the oven like it owed me a miracle.
What came out was flaky, cheesy, golden bliss. My kid asked for seconds. My partner said, “You made this?” I nodded like it was the plan all along.
And now I make these Crescent and Chicken Roll-ups on purpose—not out of desperation, but because they’re that good.
Why You’ll Love This Crescent and Chicken Roll-ups Recipe?
First of all, they’re unapologetically cozy. You’ve got shredded chicken smothered in creamy soup and melty cheddar, all tucked inside crescent dough that bakes up buttery and crisp. It’s like your favorite childhood casserole wrapped in a flaky blanket.
Second—zero stress. No need for fancy techniques, 12-step prep, or three different pans. This is weeknight cooking that feels like a win without sucking your soul dry.
Third—versatility. You can tweak these based on whatever’s lurking in your fridge. It’s like the “Choose Your Own Adventure” of dinner recipes, and somehow, it always ends happily.
Ingredient Notes:
Let’s break it down like we’re standing in your kitchen, pulling stuff from the fridge and crossing our fingers.
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Shredded Chicken (2 cups)
Rotisserie? Leftover grilled? That weird dry piece from last night’s chicken breasts you didn’t want to toss? All welcome here. I’ve even used canned chicken once. Desperate times. Still delicious. -
Cream of Chicken Soup (1 can)
Yes, the classic condensed kind. No shame. It’s creamy, it’s salty, and it makes everything taste like grandma’s casserole. Sub with cream of mushroom or celery if needed, but chicken keeps it cozy. -
Chicken Broth (½ cup)
Loosens up the filling and gives it some body. I’ve used water in a pinch, tossed in bouillon cubes, or even skipped it (not recommended but… survival cooking, ya know?). -
Crescent Dough (1 roll)
The kind that comes in a can and pops like a jump scare when you open it. Triangle-shaped joy. The moment you hear that “pop,” you’re halfway to dinner. -
Shredded Cheddar (1½ cups)
Use sharp cheddar for a little bite, but mild works too. Monterey Jack, Colby, or whatever’s hanging out in your cheese drawer is fine. Half goes in, half gets melted on top. It’s a love story.
How To Make Crescent and Chicken Roll-ups?
This is the kind of recipe you make with a podcast playing in the background, wearing your softest hoodie. It’s all about feel-good food without the fuss.
Step 1: Preheat and Pretend You Have a Plan
Set your oven to 400°F. Don’t overthink it. If it’s not fully preheated when you’re ready, that’s okay. Your oven’s never on time either.
Step 2: Make the Filling
In a bowl, toss together shredded chicken, cream of chicken soup, and chicken broth. Stir in half the cheese. It should look like something you’d want to dip a cracker into at midnight.
Step 3: Roll the Roll-Ups
Pop open the crescent dough and unroll the triangles. Plop a spoonful of filling onto the wide end, then roll it toward the skinny tip like a little crescent burrito. Some filling might squish out. That’s not failure. That’s flavor.
Step 4: Bake to Golden Joy
Line a baking sheet with parchment (or don’t—it’s your cleanup). Arrange your roll-ups and bake for 25 minutes or until they’re puffed and golden. You’ll smell when they’re ready—it’s intoxicating.
Step 5: Cheese It Up
Want To Save This Recipe?
Sprinkle the remaining cheese over the hot roll-ups. Give it a minute to melt and do its magic. Then serve immediately, ideally to applause or at least a quiet “mmm.”
Storage Options:
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to revive that crisp. Microwave? Fine, but lower your expectations. Still good though—like next-day pizza kind of good.
Variations and Substitutions:
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Spicy twist? Add hot sauce to the filling or a pinch of chili flakes.
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Veg it up: Stir in some chopped spinach or broccoli if you’re feeling responsible.
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Different meat: Turkey, ham, leftover rotisserie pork—whatever needs using.
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Soup swap: Cream of mushroom gives it a richer vibe. Celery is great if you’re out of chicken.
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No crescent dough? Use biscuit dough, puff pastry, or even flattened sandwich bread. Been there. Worked great.
What to Serve with Crescent and Chicken Roll-ups?
Not required—but if you want to stretch the meal or make it look like you really tried:
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A simple green salad – Something crisp to cut the richness.
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Roasted veggies – Carrots, green beans, zucchini—all solid choices.
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Fruit salad – Sweet and creamy balance. Also feels like effort.
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Cranberry sauce – A weirdly perfect match. Trust me.
Frequently Asked Questions:
Can I make these ahead of time?
Yep! Assemble, refrigerate, then bake when you’re ready. Just give them an extra few minutes if going straight from the fridge.
Can I freeze them?
Totally. Freeze baked, cooled roll-ups in a zip bag. Reheat in the oven or air fryer. They make great late-night snacks.
Can I double this?
You’ll want to. Just double all ingredients and use two baking sheets. Or make a big pan and pretend you’re hosting a party when really, it’s just you and Netflix.
This Crescent and Chicken Roll-ups recipe is proof that you don’t need perfection to make something ridiculously satisfying. It’s comfort food in its coziest, cheesiest form. A little messy? Sure. Slightly chaotic? Absolutely. But isn’t that kind of the point?
So next time you’re staring into your fridge wondering what the heck to make with two random chicken breasts and a roll of crescent dough—remember this. You’ve got options. You’ve got cheese. And you’ve totally got this.
Try it? Tweak it? Make it three nights in a row? Come tell me. I’m always down to talk roll-ups.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crescent and Chicken Roll-ups
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10.5 oz cream of chicken soup
- ½ cup chicken broth
- 1 roll refrigerated crescent roll dough
- 1½ cups shredded cheddar cheese divided
Instructions
Preheat Oven:
- Set the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easier cleanup.
Prepare Filling:
- In a medium bowl, combine the shredded chicken, cream of chicken soup, and chicken broth. Stir until fully incorporated. Add ¾ cup of the shredded cheese and mix until evenly distributed.
Assemble Roll-ups:
- Unroll the crescent dough and separate it into individual triangles. Place a heaping spoonful of the chicken mixture onto the wide end of each triangle. Roll each one from the wide end toward the tip, enclosing the filling.
Bake:
- Arrange the filled crescents on the prepared baking sheet, spacing them slightly apart. Bake for 25 minutes or until the crescent rolls are golden brown and cooked through.
Finish with Cheese:
- Remove from the oven and sprinkle the remaining ¾ cup of cheese evenly over the top of the roll-ups. Allow the cheese to melt before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
