30-minute dinner to the rescue! Crescent chicken roll ups are fast, comforting, and kid-approved. The filling is just cream cheese, chicken, and cream of chicken soup — simple, filling, and perfect for busy weeknights.
This recipe is quick to prepare, easy to make ahead and freeze, and reheats well for later meals. If you want to dress them up, try adding minced onion to the filling or sprinkling crushed crackers on top for crunch. These roll ups are a family favorite alongside other easy dinners like Chicken Pot Pie with Frozen Veggies.
What To Expect
- Taste: Buttery crescent dough wrapped around a creamy, savory chicken filling.
- Ease: Very simple — mix the filling, fill the crescents, and bake. Great for beginners.
- Time: About 5–10 minutes prep and 20 minutes baking — roughly 30 minutes total.
🛒 Key Ingredients
- Chicken: Canned cooked chicken is used here for convenience, but shredded rotisserie chicken works well too.
- Crescent Rolls: Found in the refrigerated section. Regular or buttery-style both work.
- Cream Cheese: Full-fat, reduced-fat, or fat-free can be used; just soften it first.
- Cream of Chicken Soup: Use your preferred variety (regular, low-sodium, or fat-free). Reserve a couple of tablespoons to spread on top before baking.
See the recipe card below for exact quantities.
✏️ Substitutions & Variations
- Add chopped white or green onions to the filling for extra flavor.
- Sprinkle crushed salty crackers (like Ritz) on top for a crunchy finish.
- Stir in 1–2 tablespoons of pesto for a fresh twist.
- Mix shredded cheese into the filling for a gooey, melty center.
🧑🍳 Instructions
Preheat the oven to 375°F and prepare a baking sheet with nonstick spray or a silicone mat.
- Step 1. In a bowl, combine drained canned chicken, softened cream cheese, condensed cream of chicken soup (save 2–3 tablespoons to spread on top), and minced onion if using. Mix until well combined.
- Step 2. Open both cans of crescent rolls and press each into a full sheet on the counter, placing the two sheets side by side.
- Step 3. Use a cookie scoop or spoon to place 2–3 tablespoons of filling onto each crescent triangle.
- Step 4. Roll the long edge of the crescent triangle over the filling, then fold the two short sides up and pinch them to seal over the top so the filling stays inside.
- Step 5. Spread the reserved 2–3 tablespoons of cream of chicken soup in a thin layer over the tops of each roll up.
- Optional: Sprinkle crushed crackers over the tops for texture.
- Bake for 20–22 minutes, or until the crescents are golden brown. Serve warm.
📌 Top Tips & Hacks
- Soften the cream cheese first — it mixes into the chicken much easier when softened or briefly warmed in the microwave.
- Roll out both crescent sheets at once and fill them together. This speeds up assembly and helps distribute the filling evenly.
- Use a cookie scoop to portion the filling for consistent size and even cooking.
❓ Frequently Asked Questions
Yes. Once baked and cooled, freeze them individually on a baking sheet, then transfer to a freezer-safe container. They keep well for up to 3 months.
Bake at 375°F for 20–22 minutes, until golden brown.
Pre-made puff pastry is the closest substitute and will give a flakier result.
🍗 More Yummy Chicken Dinner Recipes
Lemon Chicken Gnocchi-
Chicken Rice and Veggies Casserole
-
Chicken Pot Pie with Frozen Veggies
-
Chicken Zucchini Tomato Recipe
Did You Try This Recipe? If you made it, please leave a star rating and a comment — feedback helps other readers and I love hearing from you. Share with family and friends if you enjoyed it!
📝 Printable Recipe
Chicken Roll Ups
Ingredients
- 2 (12.5 oz) cans cooked chicken, drained (about 2 cups)
- 4 oz cream cheese, softened
- 1 (10.5 oz) can condensed cream of chicken soup (reserve 2–3 tbsp)
- 2 tbsp minced onion (optional)
- 2 cans crescent rolls (8 biscuits per can)
- 10 salty crackers, crushed (optional)
Instructions
- Preheat oven to 375°F and prepare a baking sheet with nonstick spray or a silicone mat.
- In a bowl, combine the drained chicken, softened cream cheese, condensed cream of chicken soup (save 2–3 tablespoons), and minced onion if using. Mix well.
- Open the crescent rolls and press each can into a full sheet. Place sheets side by side.
- Portion 2–3 tablespoons of filling into each crescent triangle with a cookie scoop or spoon.
- Roll the long edge of the triangle over the filling, fold the short sides up, and pinch to seal.
- Spread the reserved 2–3 tablespoons of cream of chicken soup in a thin layer over each roll up. Optionally sprinkle crushed crackers on top.
- Bake 20–22 minutes until golden brown. Serve warm.
Notes
- Softened cream cheese mixes more easily — warm briefly in the microwave if needed.
- Store refrigerated for up to 5 days. Freeze baked roll ups for up to 3 months.
- For a flavor boost, add 1–2 tablespoons of pesto to the filling.