Easy Crescent Chicken Roll Ups
Add Some Flair
If you aren’t working around picky eaters, and you want to add something to this dish, there are plenty of possibilities! One of my favorites is adding cooked bacon crumbles and diced mushrooms to the chicken filling mix. You could also add a little cayenne pepper to the mix to make it spicy! I’ve also seen people add a ranch dressing mix packet to the chicken mix. We use crushed croutons for the breading to make this meal a little quicker but you could make your own breading using Panko bread crumbs, oregano, grated parmesan cheese, garlic powder, and salt and pepper. You can also mix things up with the side dishes you serve with this meal. Check out some of our ideas below!
Side Dishes to Serve with Crescent Chicken Roll Ups
- Easy Garden Vegetable Rice
- Oven Roasted Vegetable Medley
- Easy Stovetop Rice Pilaf with Orzo
- Sautéed Sweet Asparagus
- Oven Roasted Green Beans
- Grilled Caesar Salad
What Our Readers Are Saying About Crescent Chicken Roll Ups
“Made these last night! SO good!” – Brady & Ashley
“We had these for dinner tonight and everyone loved them. My picky eater ate 3! Can’t wait to try some of your other recipes.” – Michelle Rowe
“I tried this recipe last night and it was AMAZING! I have two very picky little girls and they gobbled them right up! Definitely a new favorite at our house! Thanks!” – Terra
How to Make Easy Crescent Chicken Roll Ups
Ingredients
- 25 ounces canned chicken or 2 cups cooked and shredded chicken
- 8 ounces package cream cheese
- 2 tablespoons milk
- salt and pepper to taste
- 2 tubes refrigerated crescent rolls
- 2 cups crushed croutons (or panko bread crumbs, bread crumbs, and cracker crumbs can all be used)
Optional add-ins to the chicken filling
- fresh or canned mushrooms
- diced onions
- chopped celery
Instructions
- Blend together first four ingredients.
- Separate crescent rolls into triangles.
- Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up.
- Lightly roll in melted butter then roll in crushed croutons.
- Place on un-greased cookie sheet and bake at 350 for 20 minutes.
- If desired serve with a sauce of cream of chicken soup diluted with 1/2 cup milk over the crescent rolls. I also like to add salt, pepper, parsley, cayenne, and curry to the sauce.
karen says
This looks fabulous! I bet my little guy would especially love getting one of these in his lunchbox!
Douglas Lai says
I want the rice recipe as well looks awesome.
Aimee says
This looks delicious. I think I'll have to try it this week.
Tyler & Katie Rice says
we made these yesterday and I TOTALLY loved them.
Tyler & Katie Rice says
we made these yesterday and I TOTALLY loved them.
Libby Carter says
I just recently found your blog, like two days ago recently, and I'm in Heaven. Your Cafe Rio pork was my very first attempt at the crock pot – not counting my failure the night before. 🙂 It was so yummy and easy that I had to come back to your blog for more. Tonight I made the chicken rolls ups and they were delish. I added sliced almonds and used chicken gravy on top just to mix it up a little.
I've just recently decided to start cooking and your blog has been so fun and incredibly helpful!
Thank you so much for doing something that you love and sharing it with the world, you're amazing!
Erica says
@ Libby- Thank you so much! I love to hear when people discover cooking and enjoy it as much as I do. You are so sweet! I am so glad to hear you have liked the recipes you have tried. Please come back for more!!
–Erica
Brady & Ashley says
Made these last night! SO good!
Brady & Ashley says
Made these last night! SO good!
Michelle Rowe says
We had these for dinner tonight and everyone loved them. My picky eater ate 3! Can't wait to try some of your other recipes.
the momma-kana says
I sent your blog to my friend and she made these and brought them over as a surprise one night! LOVE THEM!
Terra says
I tried this recipe last night and it was AMAZING! I have two very picky little girls and they gobbled them right up! Definately a new favorite at our house! Thanks!
Robin R. says
I tried this recipe tonight, with a slight modification. Rather than cream cheese, I used the new Philly Cooking Creme (Garlic flavor), and left out the milk. It was perfect. I also crushed some French Fried Onions with the croutons. Very tasty and easy. Served with cheesy rice and chicken gravy over top. I'll make this again. Thanks!
Mandy says
Thank you we LOVE this recipe. I found your recipe a couple years ago and it’s been a hit with my family. I would also LOVE your rice recipe 🙂 Could you share? 🙂
Karen Howard says
These sounded & looked so good in the photo so I came here to get the recipe & with all these great comments , well, I’m just going to have to try them tonight too! Thanks for another great recipe & I’m signing up!
Echo says
Thank you, Karen! You are going to love the chicken roll-ups! We never have leftovers at my house when I make them.
Bettye burnes says
Need to see the recipe
Trish says
I am making this but only using 1 can of crescents because it’s 2 of us. I have everything
candy billingsley says
Have loved finding these nice sounding recipe’s. Will enjoy trying them even though I’m 60 years old. Lol My almost 13 yr. old grand daughter & her Dad live with me so she can fix alot of these all by herself. Thank you!!
Emily says
That’s awesome. I have a daughter almost that same age and she has made a lot too.
Samantha Phillips says
I’m so excited I found this recipe!! My mother gave it to me years ago – but she made these into “pouches” and served as appetizers. Unfortunately, she has passed on, and her recipes are no where to be found, so I’ll still have to figure how many I can get from one tube of crescent rolls & how much chicken to put in each – but I knew I’d recognize the filling when I saw it – so at least NOW I have the right ingredients! She would make squares out of the crescent rolls, putting maybe a Tablespoon of the mixture on each square, then pulling all 4 corners of the rolls, twist them to seal, like a purse or pouch. I think they’d cook a little quicker, so I’d probably check them at 10 mins and just keep an eye on them. I believe I used Garlic Salt (for the salt), and I added Onion Powder as well. Then after making the pouches & putting on a cookie sheet – I think I also sprinkled some Parmesan/Romano cheese mix (or the 3 cheese shaker-type – in the clear & green plastic jar) on them before baking. Hubby does nearly all cooking for the 2 of us – except appetizers or desserts for parties (& we do a lot of partying, since we live/retired in a resort-type village)! I recently made a mac & cheese balls appetizer that called for bacon being sprinkled on top – but I bought REALBacon Bits, pulverized them in a mini food processor and mixed most of that INTO the mac & cheese balls, plus a little on top with italian bread crumbs. This just came to my mind because I think I will do the same for these pockets! I’m making myself hungry-Grrrr.! Thanks so much for the lost recipe!
Favorite Family Recipes says
You are making me hungry too! Thank you so much for sharing your memories of your mother with us 🙂 We love hearing stories like this. That is what Favorite Family Recipes is all about! Thank you for taking the time to write such a wonderful comment. Please come back soon! Maybe we will have more recipes similar to your mother’s. What were some of your other favorites of hers?
April Young says
Is this 18 oz of cream cheese? Or one 8 oz package of cream cheese?
Erica Walker says
It’s one 8 oz. package. Hope this helps!
April Driggers says
Made these and LOVE them! I added canned mushrooms that I chopped up and some slivered almonds and a couple of Tbsp of pimento cause… why not! Ha! DEVOURED! This one’s a keeper!