*This is a repost- for some reason the other link is not working- I have received quite a few e-mails about this particular recipe. So sorry- I will be looking into the original link.
This delicious recipe comes from my Grandma (or “Nana B” as we call her)…I have wonderful memories coming home from college to this delicious home cooked meal. It has become one of my husband’s favorites too. I like serving it along side of mashed potatoes …. the cream of chicken soup serves as a delicious gravy. Enjoy this simple yet delicious meal!
~Janelle
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| Crescent rolls, chopped and cooked chicken (I simply boil chicken breasts and cut), cheddar cheese, cream of chicken soup (milk). |
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| Make soup in a medium saucepan using milk according to directions. |
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| Lay out one crescent roll at a time and place appx 3-4 bite sized pieces of chicken and appx 1Tbsp of cheese in the center of each triangle. |
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| Gently roll up |
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| Seal edges by pinching the dough. (You will not get perfection, just make sure the filling cannot leak out) |
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| Place all of your rolls in a 9×13 dish and pour soup mixture over top ( salt and pepper as desired). |
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| Bake at 350 for 30 mins until crescents are golden brown |
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| Serve with mashed potatoes and your choice of veggies! |
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| A combination of buttery crescent roll, melted cheddar and juicy chicken…Mmmm… |
Crescent Chicken
(serves 6-8 rolls)
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6-8
Ingredients
- 1 (8 or 6 jumbo count) package refrigerator crescent rolls
- 2 cups chopped cooked chicken
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 can of milk (using soup can)
Instructions
- Preheat oven to 350
- Prepare soup using milk and set aside.
- Separate crescent rolls.
- Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
- Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
That looks delicious! I have a chicken that I cooked yesterday in the crock-pot sitting in my fridge, just waiting for a recipe like this! I prefer to make my own cream of chicken soup instead of canned, though, so I will have to do some figuring to get it just right. Thanks for sharing!
I made this after you posted it the last time and we LOVE it!!!! There is never any left over for seconds!
I’ve also added some diced ham or some sliced ham and shredded swiss cheese with the chicken. Very good as well!!! Thank you for sharing this amazing recipe 🙂
This was GREAT!! Even my picky eaters cleaned their plates. Thanks for sharing this easy to make, great tasting meal — always in need of another one of those. Love your blog…keep up the good work!
Thanks Ellisa!
Made this for dinner tonight it was a major hit the whole family just loved it. We will be adding this recipe to our regular meals. Thanks so much for sharing. I made it with Zucinni & corn & mashed potatoes. Delish
Made this today for the first time. My kids loved it! Thanks for the recipe. I served it with mashed potatoes, and mixed peas, carrots, corn and green beans. Delish.
Hi Janelle! I just made your crescent chicken… it is in the oven now keeping warm while I wait for my hubby to get home. I can’t wait to try it… It’s going to be hard to wait until he gets home =) Thanks for your blog, you are such an encouragement to me!
Wohoo! Hope you enjoy!
I made this tonight for my boyfriend and roommates and it was a huge hit!! Keep in mind this was my first time cooking for him so I was super nervous! Thank you for the recipe and can’t wait to try more of your things.
-Crystal
Wohoo!!!! AWESOME Crystal!!!
Thank you so much for this recipe! I’ve been in need of something new to satisfy everyone. It’s in the oven now and I can’t wait to dig in! Thanks, from the Bing family!
Aww, thank you Bing Family! So glad you are enjoying meal time together!!!!
Just made it and it was a hit with 3 picky boys. It was delicious.
Wohoo!!! Winner winner chicken dinner!
I have been making this for years. It is everyone in my family’s favorite meal. I serve it with uncle bens wild rice and corn. Great recipe. Everyone should try it!!!
Made this tonight and it was a BIG HIT!! My 17year old daughter even had seconds! My 15 year old son says, “This meal gets a plus!” I did brown the roll ups a few minutes before adding the soup and used a whole rotisserie chicken so I had plenty extra to mix into the soup. Thanks for an easy, delicious recipe!
Thank you Suzanne!!! So glad the fam enjoyed dinner! Thats great!
Like that idea Suzanne with extra chicken in sauce! Thanks – gonna try it soon.
I made this recipe over the holidays when I had lots of folks to feed. Everyone enjoyed it, and it was very easy to make. The kids even liked it! Thanks for sharing.
Wohoo!!!
Absolutely wonderful!!! I have made this a ton of times since you originally posted. 🙂
I got to try this, looks soo good!
My mom has been making this recipe for many years….only better. Instead of the milk we use 1 cup of chicken broth mixed into the crème of chicken soup and we shred the chicken to smaller pieces rather than the chunks. The smaller pieces not only make the crescents easier to eat, but also make them easier to roll up prior to baking. They are SO good! 😀
BTW: the only better part of my post was certainly NOT meant to say that your version is not good. LOL Just like it our way better! 😉
Yum!
Did anyone try putting in frozen peas & carrots in the soup mixture? Then pouring it in the dish. It would be like a pot pie!
Comfort food to the max. Very satisfying without much flavor. The idea above of adding a little swiss cheese sounds good. The canned soup makes it way too salty. I’d add basil and a little caramelized onion to cut that. I topped it with chives and that added a little nuance. Mushrooms would be nice, but you’d have to back off on the milk because they’ll add fluid to sauce. Like a lot of recipes, it’s a good place to start.
Thank you!