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Chicken Stuffed Crescent Rolls with Creamy Cheddar Sauce Recipe

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4.3 from 24 reviews

  • Author: Diane
  • Total Time: 1 hour
  • Yield: 10 servings

Description

Delicious and comforting Chicken Stuffed Crescent Rolls featuring tender chicken, creamy cheese filling, and a savory sauce baked to golden perfection. This hearty casserole makes a perfect family dinner with its rich flavors and satisfying textures.

Ingredients

Chicken Mixture

  • 4 chicken breasts (boiled in generously salted water, diced or shredded)
  • 8 ounces cream cheese (cut into cubes, room temperature)
  • 1 medium yellow onion (diced)
  • 2 tablespoons butter

Rolls and Sauce

  • 4 cans crescent rolls (8 count each, total 32 rolls)
  • 2 cans cream of chicken soup (10.5 oz each)
  • 2 cups chicken broth
  • 12 ounces evaporated milk
  • 2 cups grated cheddar cheese

Instructions

  1. Preheat Oven and Prepare Baking Dishes: Preheat your oven to 350℉ (175℃). Spray two 9x13-inch casserole dishes with non-stick cooking spray to prevent sticking.
  2. Sauté Onions and Melt Cream Cheese: On the stovetop, melt 2 tablespoons of butter in a large pan over medium heat. Add the diced yellow onion and sauté until soft and translucent. Remove the pan from heat and immediately stir in the cubed cream cheese until fully melted and combined with the onions.
  3. Add Cooked Chicken to Mixture: Incorporate the diced or shredded boiled chicken into the onion and cream cheese mixture, stirring well to combine everything evenly. At this stage, you may season with salt and pepper to taste, although it's optional.
  4. Fill Crescent Rolls: Open the cans of crescent rolls. Spoon about a generous tablespoon of the chicken mixture onto the wide end of each crescent roll. Roll the crescent dough towards the pointed end, tucking in the sides as you roll to fully encase the filling.
  5. Arrange Rolls in Casserole Dishes: Place each stuffed crescent roll seam side down in the prepared casserole dishes, spacing them about half an inch apart to allow for expansion during baking. This recipe typically fills two 9x13 dishes.
  6. Prepare and Pour Sauce: In a saucepan over medium-low heat—or in the microwave—combine the two cans of cream of chicken soup, 2 cups of chicken broth, and 12 ounces of evaporated milk. Heat gently while stirring until the mixture is well combined but not boiling. Pour this sauce evenly over the arranged crescent rolls, ensuring they are covered.
  7. Add Cheese Topping: Sprinkle 2 cups of grated cheddar cheese evenly over the top of the sauced rolls for a cheesy crust after baking.
  8. Bake the Casserole: Place the casseroles in the preheated oven and bake for approximately 30 minutes, or until the crescent rolls are golden brown and the sauce is bubbly around the edges.

Notes

  • You can use either diced or shredded chicken from boiled breasts for this recipe.
  • Adjust seasoning as desired; the cream of chicken soup and cheese add substantial flavor.
  • If you prefer, substitute cream of mushroom soup for a different flavor profile.
  • Leftovers reheat well in the oven or microwave, making it a great meal prep option.
  • Make sure the cream cheese is at room temperature for easier melting and mixing.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/chicken-stuffed-crescent-rolls-with-creamy-cheddar-sauce-recipe/