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Scrumptious Creamy & Crunchy Chicken Crescents

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“One of my favorite dishes and always a huge hit at my dinner party/get-togethers at my house. These little 'chicken balls' are so tasty. Crunchy and crusty on the outside, and warm, savory and creamy on the inside. I love them warm out of the oven and cold out of the fridge. I use Pepperidge Farm stuffing mix, as it has more of a fine texture. Bread crumbs could also be used. I would not recommend a coarse stuffing mix (like Stove Top) with large chunks. For parties, I make the full recipe, but cut the crescent rolls in half to make them more bite-size (although they are still a good 2-3 bites each!).”

Ingredients Nutrition

  • 2 -3 large chicken breasts
  • 1 (8 count) package refrigerated crescent dinner rolls
  • 8 ounces cream cheese or 8 ounces neufchatel cheese
  • 8 ounces sour cream
  • 12 cup chopped onion
  • 2 cups pepperidge farm seasoned stuffing mix
  • 12 cup melted butter
  • salt and pepper
  • flour


  1. Boil chicken breasts until cooked through. Shred meat once cooked.
  2. In a large bowl, combine cream cheese, sour cream, and onion. Add shredded chicken and salt and pepper to taste. Mix well.
  3. Flour counter-top and rolling pin. Flatten crescent rolls until at least double in size.
  4. Add one-eighth of the chicken mixture (approx. 3/4 cup) to the center of the flattened crescent roll. Roll up into a ball. (Should be 3-4" in diameter.).
  5. Roll ball in melted butter and coat with stuffing mix.
  6. Bake at 375 degrees for 20-25 minutes, or until crescent roll is golden brown.

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