Creamy Chicken Stuffed Crescents

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“Very quick & simple dish that your whole family should enjoy! I usually serve with rice. I have been making this recipe so long I dont follow a recipe & which is why I dont know exact amounts. I think I made the directions clear though:). I think this is one of those recipes I just threw together or I may have read it somewhere & altered for me all I know is it was one of those recipes I first tried when I was pregnant & couldnt get enough of it! :)”
READY IN:
50mins
SERVES:
4-6
YIELD:
8 cresents
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package crescent rolls
  • 1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup
  • 5 -6 ounces milk
  • 4 ounces shredded cheese, of choice
  • 1 lb chicken (cooked & shredded)

Directions

  1. Cook chicken as desired. I usually boil boneless, skinless breast (I use 2 breasts) - then shred/chop.
  2. Unfold cresent triangles & fill with chicken & cheese (as much as you want -- we like alot).
  3. Fold & roll up cresents & place seam down in small greased baking dish.
  4. Empty soup into small mixing bowl & then fill empty soup can half full (about 5 oz.) with milk & mix into soup.
  5. Pour soup/milk mixture over chicken cresents.
  6. Top with shredded cheese.
  7. Bake 375 for 20-30 minutes.
  8. (I use colby/monterey jack cheese & sometimes I S&P my chicken as I put into cresents).
  9. ENJOY!

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