29 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 2 star values: 2
  • 3 star values: 2

These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.

  • Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.

  • Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.

  • Bake in preheated oven until golden brown, about 20 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

541 calories; 33.9 g total fat; 122 mg cholesterol; 806 mg sodium. 24.9 g carbohydrates; 31.7 g protein; Full Nutrition


Reviews (28)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/18/2012
These were fabulous my family was begging for more!! What a hit the only change I made was not adding mushrooms because my family doesnt like them. I will make these again and again!
(6)

Most helpful critical review

Rating: 2 stars
12/13/2018
Doesn't work well and it sure doesn't feed 3 people with the expanded ingredient list. Didn't like it at all. My first bad rating on All Recipes website.
29 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 2 star values: 2
  • 3 star values: 2
Rating: 4 stars
01/06/2013
I used 1 chicken breast that I seasoned with garlic pepper and onion powder. canned mushrooms (that's all I had) 4oz cream cheese (only had an 8 oz block and it was easier to just cut in half) and an 8 oz can of crescent rolls. I prepared the "pockets" in several different ways but found the easiest was to use 2 crescent rolls together flattened slightly into a rectangle add the mixture along the edge of one of the longer sides roll up and make sure seams and ends are sealed and bake for 20 minutes. My husband loved it but I thought it was missing a little something (might add a dash of hot sauce next time). Thanks for the recipe will be making it again.
(12)
Rating: 5 stars
12/18/2012
These were fabulous my family was begging for more!! What a hit the only change I made was not adding mushrooms because my family doesnt like them. I will make these again and again!
(6)
Rating: 5 stars
01/26/2013
I made this recipe the other night for my family! It was a huge hit! Everyone loved it! I used leftover rotisserie chicken for it and it was delicious! I doubled the recipe because I had so much chicken and it worked perfectly. I also used two crescent rolls sealed together in a rectangle shape. Made pockets about the size of an orange. Because I doubled the recipe I ended up using 3 tubes of crescent rolls. I think it made about 12 of them. It was great but I think next time I might make some cream of mushroom soup or something to put over the top. Just the slightest bit dry...
(5)
Rating: 5 stars
07/11/2015
I've made this more than once. The flavor is delicious and they are great to take in a lunch. I've had them as leftovers and they're just fine. After some trial and error I have found that I like to make these with two packages of crescent rolls. I don't separate each piece of roll but rather use two pieces to make each portion. I keep them together in a rectangular shape.
(4)
Rating: 5 stars
10/11/2013
AWESOME LOVED IT AND MY CHILDREN HAVE REQUESTED IT EVEN MY OLDEST WENT OUT AND BOUGHT THE INGREDIENTS SO I COULD MAKE IT FOR HIM. MY CHILDREN CLEANED THERE PLATES AND STILL ASKED FOR MORE WOO HOO.
(2)
Rating: 3 stars
01/26/2015
This was ok for a change but a little boring
(2)
Rating: 5 stars
10/19/2015
I have made this several times with the only change being to brush the tops and bottoms of each pocket with melted butter and coating them with Italian bread crumbs. They look like I fussed all day and my guests love them!
(2)
Rating: 5 stars
11/23/2014
These things are awesome! I love them cooked exactly as the recipe states and I have made alterations. To save time I have used precook end sliced chicken and it was great. I do prefer to precook my onions just a little.
(1)
Rating: 4 stars
12/15/2017
4 stars since I did my own version but a great idea! Sauteed the holy trinity (chopped onion celery carrots) in the butter some Lawry's low sodium seasoning and some dried thyme leaves. Added fresh chopped mushrooms after 5 or so minutes and gave it another 2 or 3 minutes. Poured in some dry sherry (NEVER cooking sherry! It's full of sodium) and 1/2 can of cream of chicken soup. Had purchased a rotisserie chicken and used the breast meat coarsely chopped (saving the rest for another dish). Added that to the above to heat. Used crescent sheets one on bottom one on top to make a large Wellington. Piled the chicken mixture in the center and sealed the sides. Brushed top with melted butter and baked for about 30 minutes until top was nice and brown. YUM!!!
(1)