Stuffed Chicken Crescent Rolls
Cook time: 
Total time: 
Serves: 16 crescents
This easy dinner is perfect for a busy night when you need something fast and delicious. Great for those busy holiday nights!
  • 2 packages Pillsbury crescent rolls
  • 2 cups cooked chicken, diced (can use canned chicken)
  • 4 ounces cream cheese
  • 2 green onions, diced (green and white parts)
  • ½ green pepper, diced small
  • ½ teaspoon seasoned salt
  • ¼ cup butter, melted
  • ½ cup italian bread crumbs
  • 1 (10 ounce) can cream of chicken soup
  • 1½ cup sour cream
  1. Preheat oven to 375 degrees. Line a cookie sheet or dish with parchment paper.
  2. Mix together the chicken, cream cheese, green onions, green pepper and seasoned salt.
  3. Open the crescent rolls. Separate each roll.
  4. Using a rolling pin, roll each crescent dough triangle flat (just roll so it's a little thinner)
  5. Add about 2 T. of the chicken mixture to the bottom (large part of the triangle).
  6. Roll up and tuck the sides around covering the chicken mixture.
  7. Place the melted butter in a bowl and the bread crumbs in another bowl.
  8. Dip the top of the filled crescent into the butter and then into the bread crumbs. Place on prepared cookie sheet and bake for 20 minutes.
  9. While the crescents are baking, mix together the sour cream & cream of chicken soup till combined. Warm over the stove or in the microwave.
  10. Dip cooked crescents into the sauce or pour over the top.
Recipe by Baked in AZ at