Picture this: you step through the door after a long day, shrug off your coat, and instantly catch a whiff of something golden and savory. Your kitchen feels like a haven, the oven humming away, promising flaky pastry and gooey cheese in just a few minutes.
As you juggle backpacks, mail, or maybe a quick check of your inbox, these Chicken Crescent Roll Ups are quietly doing all the heavy lifting—and before you know it, dinner’s served.
Why You’ll Love It
There’s a reason these roll ups are the go-to for busy weeknights and laid-back gatherings alike. They strike that sweet spot between “I barely lifted a finger” and “Wow, you made this?” Plus, they’re endlessly adaptable when inspiration (or whatever you have in the fridge) strikes.
• Hands-off magic: A simple mise en place—get your chicken shredded, your bowl ready, and you’re halfway there.
• Kid magnet: Creamy filling wrapped in buttery dough—seriously, even picky eaters rarely protest.
• Custom-friendly: Spinach one night, mushrooms the next; cheddar or Monterey Jack—it’s your canvas.
• Leftover repurposer: That bit of ham, handful of broccoli florets or extra chicken all find a place here.
Timing and Servings
Prep time: about 15 minutes (perfect for dumping ingredients into one bowl while the oven warms).
Bake time: around 30 minutes, until the crescents turn golden brown and the filling bubbles.
Rest time: let them sit 5 minutes so your mouth doesn’t need first aid.
Total: roughly 50 minutes from fridge to fork.
Yields 8 roll ups—comfortably feeding four adults (two each), or stretch to six with a crisp side salad.
Ingredients
• 1½ cups cooked, shredded chicken (rotisserie from the grocery deli works like a charm)
• 1 can (8 oz) refrigerated crescent roll dough (Pillsbury or your favorite brand)
• 1 can (10.75 oz) condensed cream of chicken soup (Campbell’s or store label)
• ½ cup whole milk (or almond/oat milk if you need dairy-free)
• ½ cup shredded cheddar cheese (plus extra for topping if you’re feeling bold)
• Salt and freshly ground black pepper, to taste
Directions
1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish—Pyrex or any nonstick pan will do.
2. In a medium bowl, whisk together the cream of chicken soup and milk until smooth. Stir in half of the cheddar, then season gently with salt and pepper.
3. Spread about one-third of that sauce mixture evenly across the bottom of your dish. This keeps the bottoms from going soggy and adds a sneaky layer of flavor.
4. Unroll the crescent dough on a clean surface and separate into eight triangles. On the wide end of each, place roughly 2 tablespoons of shredded chicken and a scant teaspoon of the sauce—think of it like building a little pastry burrito.
5. Roll each triangle toward the point, pinching edges slightly so they don’t unfurl mid-bake. Arrange them seam side down in the dish.
6. Pour the remaining sauce around and over the rolls, coaxing it into spaces. Sprinkle the rest of the cheddar on top.
7. Bake for 30 minutes, or until the pastry puffs up and turns golden, and you see that satisfying bubble around the edges. Let the dish rest 5 minutes on the counter before serving—this is your moment to toss a quick salad or set the table.
Variations
• Veggie boost: Stir chopped spinach, bell peppers or sautéed mushrooms into the chicken mix. It’s like a mini garden tucked in pastry.
• Spicy kick: Add a few dashes of your favorite hot sauce or a sprinkle of red pepper flakes to the sauce. (Tabasco, Frank’s, you choose.)
• Herby twist: Fold in fresh parsley, chives or dill—borrow herbs from your windowsill garden for a burst of brightness.
• Dairy-free: Swap in dairy-free cream soup, vegan cheese and plant-based milk. You’d never guess it wasn’t “real” dairy.
• Protein swap: Try shredded turkey after Thanksgiving, diced ham, or even canned tuna for a tuna melt vibe.
Storage & Reheating Tips
Leftovers are a real gift here.
• Fridge: Store cooled rolls in an airtight container for up to 3 days. They’ll keep their shape and flavor.
• Freezer: Wrap individual pieces in foil or plastic wrap, then bag them. Good for up to 2 months—just label the date.
• Oven reheat: Place on a baking sheet at 350°F (175°C) for 10–15 minutes, loosely covered with foil to prevent over-browning.
• Microwave: Pop one on a plate and heat on medium power in 20–30 second bursts until warmed through. Not as crisp, but just as tasty.
FAQs
Q: Can I put these together the night before?
A: Definitely. Assemble in the dish, cover tightly, and refrigerate. You might need to tack on an extra 5 minutes of bake time so the pastry gets that perfect golden hue.
Q: No cream of chicken soup—what now?
A: Whisk 2 tablespoons of butter and 2 tablespoons of flour in a saucepan over medium heat until it looks sandy. Slowly whisk in ¾ cup milk, season with salt and pepper, and voilà: a quick white sauce substitute.
Q: What if my bottoms still get a bit soggy?
A: Make sure your pan is well-greased. You can also pop the dish on a lower rack in the oven for the last 5 minutes to crisp the underside.
Q: Homemade crescent dough instead of canned?
A: Go for it. It might puff a bit more, so keep an eye on color—baking time stays very similar.
Conclusion
Whether you’re racing home from work, hosting a last-minute potluck or trying to coax leftovers into something exciting, these Chicken Crescent Roll Ups have your back. They’re proof that comfort food doesn’t have to be fussy—just a handful of ingredients, a bit of rolling, and that signature golden bake. And hey, when was the last time dinner felt this effortless and delicious? Pull these together next time life’s a little hectic; you might find they become your most reliable kitchen ally.
