Chicken Crescents

About this recipe

Chicken Crescents wrap a creamy chicken and cream cheese filling in crescent roll dough, then coat each roll in butter and stuffing mix for a crisp, golden outside. They're a rich, family-friendly dinner that's easy to assemble ahead of time. Serve them with green beans, a salad, or steamed broccoli to balance the richness.

Ingredients

• 2 cups cooked cubed chicken (or 20 oz canned chicken)
• 16 oz cream cheese, softened
• 1/2 tsp pepper
• 2 cans crescent rolls
• 4 tbsp butter, melted
• 1 box dry stuffing mix

Instructions

1. 1Preheat the oven to 375°F.
2. 2Mix the chicken, cream cheese, and pepper together in a bowl.
3. 3Spoon some of the chicken mixture onto each crescent triangle, roll it up, and pinch the edges closed to seal.
4. 4Roll each crescent in the melted butter, then roll it in the dry stuffing mix to coat.
5. 5Place on a baking sheet and bake 15-20 minutes, until golden.

Tips for the best results

• Let the cream cheese soften fully before mixing so it blends smoothly with the chicken instead of leaving lumps.
• Shred or chop the chicken small. Smaller pieces make the filling easier to spoon and roll.
• Pinch the seams and edges closed firmly so the filling doesn't leak out as the dough puffs in the oven.
• If your stuffing mix is chunky, crush it a little first so it clings evenly to the buttered dough.

Swaps and variations

• Stir shredded cheddar, chopped chives, or a spoonful of dry ranch seasoning into the filling.
• Use rotisserie chicken, canned chicken (drained), or leftover turkey.
• Serve with warm chicken gravy for dipping.

Storing and reheating

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat in a 350°F oven or air fryer for about 10 minutes to re-crisp the coating. Baked crescents also freeze well for up to 2 months. Because they're make-ahead friendly, you can assemble and coat them earlier in the day, refrigerate, and bake just before dinner, adding a few minutes if they go in cold.