crescent roll chicken bites! These little golden nuggets of cheesy, chicken-y joy are about to become a regular in your dinner rotation.
As a working mom of three ravenous kiddos, I get how finding time to cook a Pinterest-worthy meal every night just isn’t realistic. But sacrificing flavor or nutrition just isn’t an option either in my house! We still gotta eat good, am I right?
That’s when these crunchy, melty bites of heaven come to the rescue. They come together with just a few humble ingredients you probably have on hand, satisfying even my crew’s tough critics. And the best part? They’re ready to devour in just 30 minutes flat!
I’m telling you – these chicken crescent rolls check all the boxes. Savory, comforting chicken filling wrapped up in flaky golden pastry dough, then baked until crispy on the outside with stretches of ooey, gooey cheese throughout. Served alongside some quick pickled veggie sticks or a fresh, tangy slaw, and you’ve got a complete meal made easy.
So if you’re staring down a busy week and an empty fridge, don’t stress! Keep reading for the simple step-by-step method to whip up these crowd-pleasing bites that I promise will become a staple bake in your household. Just trust me on this one, friends. Now let’s get rolling!
How long does this crescent roll chicken bites recipe take to make?
From start to finish, you’ll have these tasty bites on the table in under 30 minutes!
What ingredients are needed to make them?
Just a handful of simple ingredients you likely have on hand – store-bought crescent roll dough, shredded chicken, cream of chicken soup, chicken broth, and shredded cheese. That’s it!
What’s the prep time?
5 minutes, tops! Simply mix up the filling and unroll the crescent dough.
What temperature and how long should they bake?
400°F for about 20-25 minutes is perfect for getting them golden brown.
Can I freeze them?
You sure can! After baking, let them cool completely then pop them in a freezer bag or storage container. Reheat directly from frozen.
Who will love these bites?
Umm, everyone! Kids and adults alike flip for the crispy, cheesy exterior wrapped around the savory chicken filling.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes
- 2 cups shredded, cooked chicken (I use rotisserie chicken)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1⁄2 cup chicken broth
- 1 (8 ounce) can Pillsbury crescent roll dough
- 1 1⁄2 cups shredded cheddar cheese, divided
- Preheating the oven is an essential first step in baking up these chicken roll ups. Be sure to allow your oven adequate preheat time to fully reach 400°F. While the oven heats, line a large rimmed baking sheet with parchment paper or aluminum foil. Parchment is great for easy cleanup and preventing sticking. The rimmed sheet will prevent any melted cheese or filling from dripping to the bottom of your oven. Set your prepared baking sheet aside for later use.
- In a medium bowl (a 3-4 quart size works well), combine 2 cups of shredded cooked chicken, a 10.5 ounce can of condensed cream of chicken soup, 1/2 cup of chicken broth, and 3/4 cup shredded cheddar cheese. For the chicken, I like to use rotisserie chicken and shred or chop it into small bite-sized pieces for the filling. The soup and broth provides moisture and a savory flavor base. And the cheese lends that trademark gooey, melted texture and saltiness. Use a rubber spatula or spoon to thoroughly blend and incorporate everything together until you have a well-combined chicken filling mixture.
- On a clean, empty counter or cutting board, open and unroll an 8-ounce can of Pillsbury crescent roll dough. The dough will likely come in one large perforated rectangle. Gently stretch and pinch the perforations together to divide the dough evenly into 8 triangular pieces. Spoon 1 heaping tablespoon of the chicken filling mixture onto the wider base end of each triangle. Resist overstuffing or the filling may leak out. Carefully roll up the wide end over the filling, pressing gently as you go to encase and seal it inside the crescent dough. Repeat with remaining triangles and filling.
- Transfer the filled, rolled up crescent rolls to your prepared baking sheet, spacing them about 1-2 inches apart. Arrange them with the tips underneath and seams facing down to prevent unrolling. Bake on middle rack for 15 minutes. While baking, the dough will puff up and turn golden brown around the edges. Remove sheet from oven and immediately sprinkle the remaining 3/4 cup shredded cheddar over the tops of each roll. Return to oven and bake another 5-8 minutes more. This second baking step melts the cheese fully over the tops for added flavor and texture contrast. The rolls are finished when the cheese is completely melted and the crescents are evenly golden brown all over.
- Let cool for 1-2 minutes before serving to allow the melted interior filling to set slightly. Serve warm as a tasty appetizer or quick main dish accompanied by your favorite dipping sauces or sides. Savor the crispy baked crescent dough exterior followed by pockets of hot, savory, rich cheese and chicken.
- For convenience, I always keep bags of pre-cooked shredded chicken from the grocery store deli on hand.
- Allow rolls to cool for 5 minutes before serving so the melty filling sets up.
- Make ahead and freeze raw on a baking sheet then transfer to a freezer bag once solid. Bake directly from frozen, adding 5 extra minutes.
- Play around with fillings like buffalo chicken, taco chicken or italian chicken based on what you have on hand!
- Serve as an appetizer or light meal along sides like ranch pasta salad, fruit salad or creamy coleslaw.
- To make ahead, prepare the chicken filling and refrigerate for up to 3 days. Stuff into crescent dough and bake when ready.