Thursday , 25 August 2016

Crescent Chicken

Crescent Chicken

Crescent Chicken

Ingredients

  • Crescent Chicken
  • (serves 6-8 rolls)
  • 1 (8 or 6 jumbo count) package refrigerator crescent rolls
  • 2 cups chopped cooked chicken
  • 1 cup shredded cheddar cheese
  • 1 can cream of chicken soup
  • 1 can of milk (using soup can)

Instructions

  1. Preheat oven to 350
  2. Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
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49 comments

  1. Wow this is sooo delish! Wasn’t sure at first if it would be good but it was soo good I couldnt stop eating it. I used biscuits instead of the crescents and I also added 2tbl of flour to make the mixture more of a gravy consistency. I also added salt pepper garlic powder and onion powder to taste …yum!

  2. Trying this tonight for the first time, I cooked the chicken in buffalo sauce before stuffing the crescents, can’t wait to try it!

  3. Love it! Made again tonight with a little twist! Dipped each cesant in bread crumbs ! Well see

  4. I added a cup of shredded cheese to the soup mixture to help thicken and add flavor. I also added cubed ham to the cresent rolls so delish.

  5. I used rotisserie chicken from the grocery to give it more flavor. It was delicious. Thanks for the great recipe!

  6. This dish is seriously Delish! I seasoned up my chicken and added some chopped jalapenos for a kick. I followed the suggestion from Alex with adding 2Tbl spoons of flour to the soup and milk mix. I will definitely be making this dish again!

  7. So I literally just got done making this! What a quick and easy dinner!!! I did, however, put my own touches to it….I used biscuits instead of crescent rolls. For the gravy I used one can of cream of chicken soup, can of milk, added sliced mushrooms, chopped green chilis, sour cream, and cheese and seasoned with black pepper…served with rice and a side of steamed broccoli and WOW!!!…..This will definitely make the rotation from here on out!

  8. Just had this for dinner and it was really good. I would suggest doubling the soup and leaving some on the side. The crescent rolls soaked up most all of what was poured over them.We put jalapenos and buffalo chick in ours and the flavor was great. We had it with rice that’s where the extra soup would’ve been good.

  9. Made these for dinner tonight and they were a huge hit with my family! I did as others suggested and added some flour to the soup. I also added onion powder, garlic powder and some pepper. I can’t wait to play with this recipe some more. Thank you for sharing!

  10. I made this for my boyfriend last night and he loved it….my only comment is that it seemed really soupy? I may only use half a can of milk next time.
    No complaints though, thanks for a great recipe!

  11. I made this for the first time tonight. I used shredded co jack cheese and added sliced mushrooms and diced green chili’s. I seasoned it with sea salt, fresh ground black pepper and a little Montreal chicken seasoning. I only used a half can of milk in the soup mix. Turned out perfect!!! Thank you for sharing this recipe!!!

  12. I think I will add sour cream to the soup instead if milk and yes of coarse extra cheese

  13. Iv never left a review before but this needed one. Made this for my three boys and husband and it was so good. Adding it to my rotation!

  14. I’m trying this with leftover turkey tomorrow. I will update y’all on what we thought!

  15. Just made this using leftover turkey. Excellant!!

  16. Thanks for sharing! I’ve made something very similar using rotisserie chicken, brick of cream cheese and hot sauce all mixed together in crockpot then put filling on the dough with shredded cheese! I love that you added a gravy mmm

  17. I was really excited to make this. I followed the directions perfectly. I ended up with undercooked crescent rolls? They were in there for 30 min at 350 :( we dished up our plates and realized it too late.

    • Erica, I just made this tonight and our crescent rolls were undercooked where the gravy was but tops were fine. I have no idea what went wrong either!

  18. Just made and my family loved it great recipe thank you

  19. I’m sure this would be good….. If the stupid dough cook all the way!!! Tips burnt and the rest didn’t cook

  20. How much milk do u use. And where is the can milk in Walmart

    • You don’t need to buy a can of milk. After you pour in the soup, you use the empty can to measure how much milk you need to use. So, dump soup, fill can with milk, dump milk. :-)

  21. I had to cook mine longer. But I also used broccoli cheese soup instead and added steamed broccoli as well as more cheese. This recipe is a keeper!

  22. So these are delicious. I made them tonight for dinner. I just have a few things to say abou it though. It’s a bit harder than this post makes it out to be. The crescents melt in your hand and it makes it hard to get them closed. Most of mine ended up open on one end. Also, I had to cook them about fifteen minutes longer than the recipe says to. Other than that they are fabulous. Thanks for the great idea.

  23. I have made this in the past and added steamed broccoli and chopped onion to the chicken mixture. I did not pour the soup mix over them until they came out of the oven. This kept them from getting soggy on the bottom.

  24. So I put it in with uncooked chicken.. wasn’t paying attention. How long should I let it cook

  25. Delicious. . I made this month, my husband had to stop himself from eating (I still needed to eat). 2tspl of flour made a difference. Thanks

  26. I made this buffalo style with honey biscuits instead of crescent rolls and plain chicken.
    I also added 2 tbl flour to the mix to make it more gravy-like along with salt, pepper, cayenne powder, onion powder, some minced garlic, cheese and chalula.
    Served with pesto tortellini and it was delish.
    I had plenty “gravy” leftover and tossed it. Next time I will keep it for leftovers, as my husband and I had plenty!

  27. So disappointed! Followed exactly step by step process and the dough was so uncooked! Had my kids starving and waiting for this dish to cook through for over an hour! When it claims to only take 30mins to bake. Disgusted and sickened at the thought of having them wait this long just to eat a burnt top of a biscuit with mash potatoes because there was no time to restart another meal, hot dogs ended up on the dinner menu instead. Not only was it a waste of money to attempt this dish, but what a waste of time!

    • Melissa, that sounds more like your oven than this recipe. And nowhere in the recipe were there “biscuits”. It called for crescent rolls which definitely don’t take an hour. You should probably have your oven calibrated.

  28. Yup, mine aren’t cooking either. Going on 40 minutes and while it smells good, not cooking. Not browning. Just heating soup over raw dough. Lesson? No, not a bad recipe at all, great concept, just need to tweak. Will stuff those crescents, bake and THEN have the gravy warmed and on the side :)

  29. Great recipe…very tasty…family just loved it..

  30. This dish couldn’t have come out any better. I put in just a little more work but, I swear, it was worth it. I brined 1 large chicken breast for 11 hours, chopped it in small cubes & boiled in chicken stock with sautéed onions until chicken is done. I used a can of cream of chicken and a can of cream of mushroom soup. I used 3/4 can of heavy whipping cream and 1/4 can of milk. I added 2 tbsp of flour I seasoned it to taste with garlic powder, onion powder, & pepper. I poured the sauce around the crescents & only put a glaze on top of them. After 35 min, they were brown. I upped the temp to 450 for 5 min & they finished browning perfectly from top to bottom. I will definitely make these again.

  31. I made this twice this week, and it was sooooo good and easy! Everyone loved it, and I don’t say that often about recipes lol! In fact, I usually never comment on these things, but we loved it so much, I had to say something!

  32. Oh, one last thing, mine cooked in exactly 30 minutes each time I made it. I will def. be making it again next week!

  33. Ok making this again tonight to feed my crew…made it Saturday n tha whole family loved!!!! Even my husband who’s (on a diet )loved it.

  34. Made this tonight for supper and it was a hit!!!!! I added shredded cheese and 2 tablespoons of flour to the mixture and it was amazing!!

  35. Very doughy underneath….. I’m wondering if it’s because I’m at a high altitude that the bottoms didn’t cook? I was thinking of putting the soup on them after they’ve cooked?!? Suggestions anyone??

  36. After looking at all the reviews I think I am going to try baking for most of the time then pouring the soup mix over the crescents and finish baking to see if that will eliminate any sogginess. Looks great to try and will try tonight!

  37. I love this recipe. I’m making a variation of it tonight with spinach and feta instead of cheddar. Hope it’s good

  38. i have never left a review before. but this reciepe sounded so good. but i also had issues with the rolls not cooking. very frustrating. i am not a great cook. always looking for easy reciepes. disapointed .

  39. Tried this tonight did everything I was supposed to and still ended up with undercooked crecent rolls :/ luckily I had some extra chicken for the kids and the hubby ate bbq wings

  40. I made this for dinner last night and it was delicious. Will definitely make it again. Thank you for sharing.

  41. I added bacon bits to the soup… This was excellent!

  42. Using this recipe as written, the crescent rolls will always be “doughy” on bottom. Their texture allows them to absorb the soup and while they are cooked, they will appear undercooked and/or raw. If this is a problem don’t put the soup on during the cooking process and use it at the end. Or you can put it on during the last 5-10 minutes of cooking…by that time the crescent rolls will be cooked and have formed a “skin” and won’t absorb as much of the soup.

  43. I am a beginner cook and I made this dish tonight! I added only half a can of milk, stirred the soup and milk in a bowl before adding it to the pan; but didn’t cook the soup ahead of time. Carefully preheated the oven, cooked it for about 40 minutes, and viola! Delicious!! Thank you for an easy delicious recipe. So good.

  44. A couple of people have mentioned using biscuits – do you flatten the biscuits a bit, fill them, close them up and then bake?

  45. Wow absolutely wonderful and simple recipe. Made this last night for dinner and added some slices of bacon and other seasonings made it wonderful. Adding this to my dinner plans from now on!!

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