Tender Chicken and Creamy Crescent Rolls (Print version)
Flaky crescent rolls stuffed with tender creamy chicken, baked in a savory sauce until golden and bubbling.
# Ingredients:
For the rolls
01 -
2 cans (8 oz each) refrigerated crescent roll dough
02 -
2 1/2 cups (350 g) cooked shredded chicken
03 -
4 oz (115 g) cream cheese, softened
04 -
1/3 cup (80 g) sour cream
05 -
1 cup (115 g) shredded sharp cheddar cheese
06 -
2 green onions, thinly sliced
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For the creamy sauce and topping
10 -
1 can (10.5 oz) condensed cream of chicken soup
11 -
2/3 cup (160 ml) milk
12 -
2 tablespoons (28 g) unsalted butter, melted
13 -
1/3 cup (25 g) panko breadcrumbs
14 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 -
Whisk the condensed soup and milk until smooth. Spread about one third of the sauce over the bottom of the baking dish.
03 -
In a bowl, stir together the chicken, cream cheese, sour cream, cheddar, green onions, garlic powder, salt, and pepper until evenly combined.
04 -
Separate the crescent dough into triangles. Add about 2 tablespoons of chicken filling to the wide end of each triangle.
05 -
Roll each triangle toward the pointed end, tucking in the sides as needed. Pinch the seams closed and place the rolls seam side down in the prepared dish.
06 -
Spoon the remaining sauce mostly around the rolls, leaving some dough exposed on top. Brush the exposed tops with melted butter and sprinkle with panko.
07 -
Bake for 25-30 minutes, until the rolls are golden brown and the sauce is bubbling. Rest for 5 minutes, then sprinkle with parsley if using and serve warm.
# Good to know:
01 -
Use cooked chicken only, such as rotisserie, poached, roasted, or leftover baked chicken.
02 -
Best served warm after a 5-minute rest.
03 -
Leftovers keep in the refrigerator for up to 3 days.