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Easy Cheesy Chicken Crescents

Pinch and Peck
Comforting and filling with easily found items!
Course Main Course


  • 2 Chicken Breast Cubed, cooked and chopped
  • 1 8 oz Crescent Roll
  • 1/2 cup Shredded Cheese Use a good quality melting cheese if you can
  • 1 can Cream of Chicken Soup
  • 1 cup Milk
  • 1 portion Dry Rub of your choosing Experiment with: Chili Powder, Ground Cumin, Smoke Paprika, Oregano, Garlic Powder, Salt & Pepper


  • Preheat oven to 375.
  • Cube 2 chicken breasts and mix with dry rub of your choice
  • Cook chicken (in batches if necessary) over medium heat until cooked through. Remove chicken to bowl and add 2 tablespoons of cheese. Set aside to cool a bit.
  • In medium saucepan combine the soup, milk and 1/4 cup of cheese. Heat until cheese melts.
  • Chop or shred the chicken cubes to make rolling in the cresecent easier.
  • Place about 2 tablespoons worth of chicken/cheese mixture onto the large edge of crescent triangle and roll up. You should have eight total at the end.
  • When the cheese has melted in the soup mixture add roughly half of it to a 8 or 9 inch casserole dish. Place the rolled chicken crescents into the casserole dish. The bottom of the cresent rolls will be sitting in the hot soup mixture.
  • Bake for 20 to 25 minutes - or until golden brown. Sprinkle with the remaining cheese and return to the oven for a few minutes for it to melt.
  • Optional: Servce with the remaining soup/sauce. Poured over top or on the side.