Chicken Stuffed Crescent Rolls

Chicken Stuffed Crescent Rolls

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Mary James


A friend of mine gave me this recipe and it is one of my favorite recipes. One day my grandson, who is 6 years old, came over to spend the night. I wanted to see if children would like this type of biscuit so I made them for him. He loved them and ate two. The next day when he went home he told his brother he had the best biscuits he ever ate, and how his brother missed out on the biscuits.


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30 Min
10 Min


  • 1
    chicken breast
  • 3 oz
    cream cheese, softened
  • 2 Tbsp
    chives, dried
  • 2 Tbsp
    butter, softened
  • 2 Tbsp
  • 1 Tbsp
    olive oil or oil of your choice
  • 1 can(s)
    cream of chicken soup

How to Make Chicken Stuffed Crescent Rolls


  1. Take butter and cream cheese out if refrigerator to soften before making.
  2. Cut 1 chicken breast in half. Add 1 tablespoon of olive oil or oil of your choice to a fry pan and cook. When chicken is done cut up into tiny cubes. Set aside.
  3. Preheat oven to 350
  4. In a small bowl add cream cheese, butter, chives, milk, chicken, and mix all together. Set aside.
  5. Unroll Crescent dough and separate into 8 triangles. Add about a teaspoon or more of mixture to each triangle and roll up. Make sure that the dough is sealed on edges.

    Hint: I use parchment paper to prepare my rolls because the dough does not stick to the paper when rolling.
  6. Place on ungreased cookie sheet or cover cookie sheet with parchment paper and bake for 9 to 12 minutes or until golden brown.
  7. Heat up soup "WITHOUT ADDING WATER OR MILK", and pour over crescent roll after baked. Also you can use a small dipping cup or eat them plain.

Printable Recipe Card

About Chicken Stuffed Crescent Rolls

Course/Dish: Biscuits
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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