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With simple ingredients like chicken, crescent roll dough, cheese, and spices you have a filling meal or a popular appetizer to share. It is sure to become a family favorite.

I love meals that come together quickly for a weeknight dinner. I always have cans of crescent rolls and cream cheese in the fridge so I can make some kind of delicious meal. These 2 ingredients are the bases for comfort food recipes.

We love crescent roll ups or a cheesy crescent casserole. It’s a pantry staple that you can turn into so many meals on busy nights!

I always have cans of crescent rolls in the fridge so I can make some kind of delicious meal. We love crescent roll ups or a cheesy crescent casserole. It’s food stable that makes the best meals you can turn into so many meals on busy nights!

This recipe for chicken pockets will be on the table very quickly. It’s a great way to use leftover chicken breast or leftover rotisserie chicken.

Next time you head to the grocery store – grab all the ingredients to make this easy dinner the whole family will love.

Need some more easy recipes for busy weeknights? Here are some of my favorite meals:

• Check out this 30 minute meal for Easy Bourbon Chicken Recipe
• Another easy way to use up chicken is to make Chicken Alfredo Bake 
• And my favorite freezer meal is Chipotle Burritos 
• Instead of making chicken packets, you could make these Turkey Pizza Pockets

This is one of those recipes that you can adjust based on what you have in your house! 

Variations:

• Pesto and Parmesan cheese
• Add some cooked bacon
• Switch out the salt, pepper, and garlic for some Ranch dressing seasoning to Italian dressing mix
• Add a little buffalo sauce to make buffalo chicken crescent chicken squares
• Add some green pepper or celery for some crunch.
• Add some dipping sauce – I used Ranch dressing

What to serve with chicken pillows cream cheese recipe:

• Serve with some veggies like celery and carrots
• Fresh fruit
• Side salad
• Your favorite veggies like canned green beans or corn

Make the filling up to 3 days in advance and store it in an airtight container in the refrigerator. You can use cans of flaky crescent roll or buttery crescent rolls.

How to cook chicken:

If I do not have any chicken leftovers to use – there are 2 ways you can quickly have cooked, shredded chicken.

• I usually cut up a chicken breast in 2-3 pieces and add it to a medium pot and boil it in water on medium heat for about 10-12 minutes depending on thickness. Then I run some cold water over it and shred it with my fingers.
• Or you can use your instant pot – Add about 1 cup of water to the Instantpot and add the trivet. Add the chicken and set to manual for 12 minutes. Once it’s done let it release for 10 minutes before you open it. This is a great option if you have frozen chicken. Cook for 18 minutes and let it release for 10 minutes before you open it. Let it cool before you try to shred it.

(Keep scrolling for the printable recipe card)

Chicken Crescent Rolls Recipe

• 2 CansCrescent Rolls
• 8 oz package cream cheese, softened
• Mexican or Cheddar Cheese
• 2 1/2 – 3 cups Shredded Chicken (about 1 pound)
• Green Onions
• 1/4 teaspoon salt, black pepper, and garlic powder
• melted butter

How to make the chicken rolls

Preheat oven to 350*.

Make the chicken filling – In a large bowl mix cream cheese, cheese, chicken, green onions, and spices.

On a cutting board, unroll one tube of crescent rolls but do not separate them into 8 rolls – only separate them into 4 rolls.

Use your fingers to pinch together the cut lines and then go back over it to flatten the dough. You will make 4 rectangles from each croissant roll can.

Add a heaping spoonful of the chicken mixture to the center of each rectangle and bring corners together and pinch to close. Repeat with all the cheesy chicken mixture and add to a large cookie sheet.

Melt butter and brush on top of all the crescent chicken bundles

Bake for 13-15 minutes until golden brown.

If there are any leftovers you can reheat them the next day in an air fryer – this will make it a little crispier or heat it in the microwave for about 20 seconds.

In a hurry – use canned chicken in the recipe but omit the salt – I feel like canned chicken is salty.

Please note that croissant rolls and crescent rolls are the same. You can find them in the dairy aisle of your grocery store. 

Yield: 8

Chicken Cream Cheese Crescent Rolls Recipe

Print

With simple ingredients, this can be a filling meal or a popular appetizer to share. It is sure to become a family favorite.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 - 8oz Cans Crescent Rolls
• 8 oz package cream cheese, softened
• 3/4 - 1 cup Mexican or Cheddar Cheese
• 2 1/2 - 3 cups Shredded Chicken (about 1 pound)
• 1 bunch Green Onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 Tablespoons melted butter

Instructions

1. Preheat oven to 350*.
2. Make the chicken filling - In a large bowl mix cream cheese, cheese, chicken, green onions, and spices.
3. On a cutting board, unroll one tube of Croissants but do not separate them into 8 rolls - only separate them into 4 rolls. Use your fingers to pinch together the cut lines and then go back over it to flatten the dough. You will make 4 rectangles from each croissant roll can.
4. Melt butter and brush on top of all the crescent chicken bundles
5. Bake for 13-15 minutes until the edges are golden brown.

Notes

• If you don't have leftover chicken here is how I make my chicken.
• Cut up a chicken breast in 2-3 pieces and add it to a medium pot and boil it in water on medium heat for about 10-12 minutes depending on thickness. Then run some cold water over it and shred it with your fingers.

• Or you can use your instant pot - Add about 1 cup of water to the Instantpot and add the trivet. Add the chicken and set to manual for 12 minutes. Once it's done let it release for 10 minutes before you open it.
• This is a great option if you have frozen chicken. Cook for 18 minutes and let it release for 10 minutes before you open it.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 600Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 179mgSodium: 604mgCarbohydrates: 25gFiber: 1gSugar: 7gProtein: 41g

These totals are just an estimate.

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