Cheesy Chicken-Stuffed Crescent Rolls (So Easy, So Good!)

Hey y’all!
I’m so excited to share this one with you today because boy oh boy, this recipe has become a weeknight lifesaver in our house. It all started last month when my youngest had back-to-back soccer games, and I needed something warm, filling, and most importantly—fast. I had some leftover rotisserie chicken, a tube of crescent rolls I almost forgot about in the fridge, and a craving for something cheesy and cozy. That’s when these Easy Chicken Stuffed Crescent Rolls were born!

As they baked, the kitchen filled with that buttery crescent roll smell (you know the one—it smells like comfort and carbs and happiness), and I just knew this was going to be a hit. The best part? The kids gobbled them up without a single complaint, and my husband asked if there were any more after he polished off his second one. Success!

💛 Why You’ll Love This Recipe:

Warm, gooey, and golden – Each bite is a perfect balance of creamy chicken filling wrapped in a buttery crescent crust.
Kid-approved – Picky eaters? No problem. These disappear faster than you can say “what’s for dinner?”
Only a few ingredients – Just 5 pantry/fridge staples, and you probably already have them.
Perfect for busy nights or last-minute guests – They’re ready in under 30 minutes, but they look like you put in way more effort!
So customizable – Add bacon bits, green onions, or a pinch of heat if you’re feeling fancy.

Can I freeze these?

Yes, and it works beautifully! Assemble the crescent rolls with the filling, but don’t bake them yet. Place them on a parchment-lined baking sheet and pop them in the freezer for an hour or so until they’re firm. Then transfer them to a freezer-safe zip-top bag. When you’re ready to bake, no need to thaw—just place them straight onto a baking sheet and bake from frozen at 375°F for 18–20 minutes. They come out golden and delicious every time!

Can I use canned chicken?

You sure can. While I personally love the flavor and texture of rotisserie chicken, canned chicken is a great quick-fix option. Just make sure to drain it well and break it up with a fork before mixing it into your filling. It’ll still be creamy, comforting, and packed with flavor.

What else can I add to the filling?

This recipe is so flexible! Try tossing in some chopped spinach, crispy bacon bits, sautéed mushrooms, or even jalapeños for a spicy kick. You can really make it your own depending on what’s in your fridge or what your crew loves.

Ingredients:

1 (8 oz) tube of refrigerated crescent roll dough – I use Pillsbury, but any brand works!
1½ cups shredded cooked chicken – Rotisserie chicken is my go-to shortcut here.
4 oz cream cheese, softened – You want it soft so it blends easily with the chicken.
½ cup shredded cheddar cheese – Sharp cheddar gives it that nice cheesy punch.
Salt & pepper, to taste – I do about ½ tsp salt and ¼ tsp pepper, but taste and adjust!
(Optional) A sprinkle of garlic powder or a few chopped green onions for extra flavor.

Instructions:

Preheat your oven to 375°F (or whatever the crescent roll package says—some brands vary slightly).
In a medium bowl, mix together the shredded chicken, softened cream cheese, cheddar cheese, and seasonings. Don’t be shy—use your hands or a sturdy spoon to really get everything combined. If it looks a little thick, that’s totally fine—it holds its shape better when baking.
Pop open that crescent roll tube (I still flinch every time 😂) and gently separate the triangles onto a baking sheet lined with parchment paper or sprayed with a bit of cooking spray.
Scoop a heaping tablespoon of the chicken mixture onto the wide end of each triangle. Then, gently roll them up like little sleeping bags, tucking in the sides if you can.
Optional but recommended: Brush the tops with a little melted butter and sprinkle with garlic powder or grated parmesan for that bakery-style finish. So good!
Bake for 12–15 minutes, or until the rolls are golden brown and crisp on top. The smell alone will have everyone hovering around the oven!

Pro Tips for Success:

Don’t overfill! A little goes a long way. Too much filling and they’ll burst open in the oven (not the worst thing, but they won’t look as cute).
Let the cream cheese soften before mixing—it’ll blend in so much smoother.
Want to prep ahead? You can make the filling the night before and store it in the fridge until you’re ready to roll and bake.
A sprinkle of paprika on top before baking adds a lovely color and a tiny smoky kick.

Storage & Serving Suggestions:

If (and that’s a big if) you have leftovers, just pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F for about 5–6 minutes—they’ll crisp right back up.

Serve them with: