Great recipe! I use this with any leftover chicken I have.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 10x13-inch baking dish with cooking spray.

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  • Separate crescent roll dough along perforations into individual portions.

  • Mix chicken and sour cream together in a bowl; spoon equal amounts into the center of each crescent roll dough portion; roll dough around the chicken mixture and lay into the prepared baking dish.

  • Bake rolls in preheated oven for 5 minutes. Pour chicken soup over the rolls and bake another 10 minutes. Sprinkle Cheddar cheese over the rolls and continue baking until the cheese melts completely, about 10 minutes more.

Partner Tip

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

Nutrition Facts

391 calories; 25.9 g total fat; 62 mg cholesterol; 771 mg sodium. 19.3 g carbohydrates; 18.5 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/19/2017
Like the other review said I baked the chicken and crescent rolls a little longer - about 15 minutes. Then added the chicken soup and cheddar cheese. We thought this was good. I liked the chicken and sour cream combo. I make the same thing after every holiday to use up the leftovers and this was good for a change. Thanks for the recipe. Read More
(3)
12 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/19/2017
Like the other review said I baked the chicken and crescent rolls a little longer - about 15 minutes. Then added the chicken soup and cheddar cheese. We thought this was good. I liked the chicken and sour cream combo. I make the same thing after every holiday to use up the leftovers and this was good for a change. Thanks for the recipe. Read More
(3)
Rating: 4 stars
09/11/2016
Good recipe but next time will cook longer before adding the soup the crescents were soggy Read More
(3)
Rating: 4 stars
04/19/2017
Like the other review said I baked the chicken and crescent rolls a little longer - about 15 minutes. Then added the chicken soup and cheddar cheese. We thought this was good. I liked the chicken and sour cream combo. I make the same thing after every holiday to use up the leftovers and this was good for a change. Thanks for the recipe. Read More
(3)
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Rating: 5 stars
01/24/2019
I made this but I scooped out the inside of a baked potato and added that as well and seasoned everything with black better butter sour Creme and cheese over the top I did add the Swiss cheese and poured the Creme of chicken over the cheese cane out excellent it took a bit longer but still a great meal it only took long assembling everything clean up and actual cooking time were a breeze Read More
(2)
Rating: 5 stars
07/12/2016
This turned out great! I would suggest using extra large rolls instead of regular sized. They turned out to be a lot smaller than expected. I also might try to add a can of cream of mushroom in next time. Read More
(2)
Rating: 5 stars
08/14/2018
I cooked the crescent rolls for 10 min then added sauce and I had extra chicken that didn t fit inside the rolls so I just sprinkled it on top with cheese. It was delicious Read More
(1)
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Rating: 4 stars
09/10/2015
This was very easy. My husband and I liked this comfort food. I completely forgot the cheese but didn't miss it. Make sure your chicken is well seasoned to your preferences. We ate this with mashed potatoes and green beans. Will definitely make this again. Read More
(1)
Rating: 4 stars
01/22/2018
Definite keeper for using leftover chicken. So simple. I added some leftover mushrooms to the chicken mixture. Baking the crescents for 15 with the chicken mixture is a must to avoid soggy rolls & then I followed the recipe as is. Will make again when I have leftovers. Read More
Rating: 5 stars
08/23/2018
I added a small (4oz.) can of chopped green chilies. Then I baked it at 375 degrees for 15 minutes before I added the cream of chicken soup and cheese. The I baked it for another 5 minutes. Great comfort food. No leftovers. Read More
Rating: 5 stars
12/04/2018
I had a ton of leftover chicken to use up from an event and this recipe was great! I did have to use cream cheese instead of sour cream as I didn t want to run to the grocery store. I added some Penzey s poultry spice mix on top of the cheese as well. I followed the advice to bake the chicken and rolls longer before adding the soup. I will definitely make this again and probably do a Cordon Bleu version of it (or maybe bacon instead of ham). Read More