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Chicken Crescent Roll-Ups Recipe

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4.3 from 7 reviews

These Chicken Crescent Roll-Ups are a comforting and flavorful meal featuring shredded rotisserie chicken mixed with cheeses, spices, jalapeño, and green onions, all wrapped in flaky crescent roll dough and baked in a creamy Italian-seasoned sauce. Perfect for a cozy family dinner with a touch of spice and gooey cheese.

Ingredients

For the Sauce:

  • Cooking spray, for the baking dish
  • 1 1/4 cups whole milk
  • 1 (10.5-ounce) can cream of chicken soup
  • 3/4 teaspoon Italian seasoning
  • 1/2 cup shredded sharp cheddar cheese (about 2 oz.)

For the Filling:

  • 1 (8-ounce) block cream cheese, cubed, at room temperature
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • A few dashes of hot sauce (optional)
  • 2 cups finely shredded chicken (from 1 rotisserie chicken)
  • 1 jalapeño, seeded and finely chopped
  • 4 green onions, sliced (divided: 2 for filling, 2 for garnish)
  • 1 cup shredded sharp cheddar cheese (about 4 oz., divided as 1/2 cup in sauce, 1 cup in filling)

For the Dough:

  • 2 (8-ounce) tubes crescent rolls (such as Pillsbury)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Spray a 9-by-13-inch baking dish with cooking spray to prevent sticking.
  2. Make the sauce: In a small saucepan over medium heat, combine the whole milk, cream of chicken soup, Italian seasoning, and 1/2 cup shredded sharp cheddar cheese. Stir frequently and bring to a gentle simmer until the cheese melts, about 2 to 3 minutes. Remove from heat and pour the sauce into the prepared baking dish.
  3. Prepare the filling: In a large bowl, beat the cream cheese with an electric hand mixer or stir vigorously with a sturdy spatula until smooth. Add garlic powder, black pepper, kosher salt, and a few dashes of hot sauce if desired. Fold in the shredded chicken, chopped jalapeño, 2 sliced green onions, and the remaining 1 cup shredded cheddar cheese until well combined.
  4. Assemble the roll-ups: Quickly unroll the crescent dough and separate it into 16 triangles along the perforations. Place about 2 packed tablespoons of the chicken filling along the short edge of each triangle. Roll the dough around the filling toward the pointed end, pinching the sides tightly to seal in the filling. Arrange the filled roll-ups snugly in the prepared baking dish on top of the sauce.
  5. Bake: Bake in the preheated oven for 35 to 40 minutes or until the crescent rolls are golden brown and the sauce is bubbly.
  6. Garnish and serve: Let the dish rest for at least 5 minutes after baking. Sprinkle the remaining 2 sliced green onions on top before serving. Enjoy warm!

Notes

  • To reduce spice, omit the jalapeño or use less.
  • Using rotisserie chicken saves time and adds great flavor.
  • Allowing the roll-ups to rest before serving helps the filling set.
  • Use a cookie scoop to portion filling evenly and make rolling easier.
  • For a lower-fat version, substitute part-skim milk and reduced-fat cream cheese.

Find it online: https://lauracooks.com/chicken-crescent-roll-ups-recipe/