These delightful crescent rolls are filled with a savory mixture of shredded chicken, cream cheese, and Monteray jack cheese, all topped with a creamy gravy, making them a comforting and satisfying meal or snack.
Why You’ll Love This Recipe:
This recipe is a great way to elevate simple crescent rolls into a hearty and delicious dish. The combination of creamy filling, tender chicken, and flaky dough makes these crescent rolls a crowd-pleaser for any occasion.
Ingredients:
- 2 8 oz cans Pillsbury crescent roll dough
- 2 cans cream of chicken soup
- 8 oz package cream cheese, softened
- 2 cups shredded Monteray jack cheese
- 2-3 cups shredded cooked chicken
- 1 package Italian dressing mix (or 3 tablespoons)
- 2-3 green onions, chopped (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a medium pot over medium heat, combine the cream cheese and both cans of soup. Add the dressing mix and stir until well combined. Reduce the heat to low.
- Transfer most of the mixture into a large bowl, leaving enough in the pot to use as a gravy for the chicken bundles.
- Add the shredded chicken and green onions to the large bowl and mix together. Set aside.
- Separate the crescent roll dough and place the individual triangles on a baking sheet.
- Spoon a portion of the chicken mixture onto each crescent roll dough triangle, add some shredded cheese, and roll the dough (fold the left side in, then the right side, and roll towards the long point).
- Bake in the preheated oven for 9-12 minutes or until golden brown.
- Serve warm and top with the remaining gravy if desired.
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Total Time: 30-35 minutes
Servings: 8-10
Calories: 320 per serving
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Tips:
- You can customize the filling by adding your favorite herbs and spices for extra flavor.
- These crescent rolls can be made ahead of time and refrigerated before baking, making them a convenient option for entertaining or meal prep.