Crescent Chicken – Canned crescent rolls stuffed with a cream cheese chicken mixture and baked for a super comforting week-night supper.
It still shocks me to write that I’m expecting my FOURTH child. If someone would have told me 8 years ago that I would have FOUR children, I would have never believed it. We feel blessed beyond measure! It was such a struggle to get pregnant the first time. We went through 2 miscarriages and months of fertility medicine. But we finally had our first baby girl in February 2007. It has been a wild ride since with no other fertility issues. Again, we are blessed!!!
However, with pregnancy for me comes a horrible feeling that I can only describe as “UGH!” My husband was so helpful throughout all of it. My kids were such good sports too. Our little one, who is 2, is such a daddy’s girl anyway, so she was really fine with him doing everything for her.
So needless to say, this has been a time of survival mode for me. I was able to do the essentials in day to day life to get by and take care of my family, but cooking and photographing food was not on the top of my list. I’m almost 20 weeks, and I have slowly felt myself returning to normal (yes, it takes me a while). I’m ready to get back to doing the things I love to do!
And speaking of things I love…this Crescent Chicken is one of them. I first heard about it from a co-worker several years ago. I was so intrigued and did some searches online for a recipe. I made this one by combining several things I liked from some of the recipes I found.
Crescent Chicken
Ingredients
- 3 boneless chicken breasts, boiled or (SEE link for a super easy slow cooker method)
- 5 oz. cream cheese
- 2 tbsp softened butter
- 2 cups shredded colby jack cheese (divided into thirds)
- 1-2 tbsp diced pimento
- 2 cans crescent rolls
- 1 can cream of chicken soup
- 1 cup milk
- Salt and pepper or creole seasoning
Instructions
- Preheat oven to 350 degrees.
- In a saucepan over medium-low heat, combine cream of chicken, milk, and a third of the shredded cheese. Season with salt and pepper or creole seasoning. Heat until cheese melts and remove from heat.
- In a bowl, beat cream cheese and butter until smooth. Mix in chicken, another third of shredded cheese, and pimento. Season to taste.
- Next pour half of the soup mixture into the bottom of a casserole dish.
- Separate crescent rolls into triangles. Place a heaping tablespoon of chicken mixture on to wide end of triangle and roll up tucking in the sides a little.
- Arrange crescents over the soup i the casserole dish. Bake for 25 to 30 minutes until golden.
- Add last third of shredded cheese and bake 3 more minutes.
Notes
You can serve it with the leftover soup mixture if you'd like.
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So now are you ready for an awesome way to cook your chicken on a weeknight and have it waiting for you when you get home to cook? Well visit Shay over at Mix and Match Mama for her perfect cooked chicken recipe using the slow cooker. Seriously…life-changing!
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Goodness girl! This recipe looks fabulous!! Thank you so much for linking to me! You are just one of my very favorite people! EVER! Happy Friday to you!
Wow Jaren!!! I LOVE your new design!!! And this recipe! And congrats on #4! That’s SO exciting!! I’m happy you’re feeling a bit better. Hopefully it keeps up! Are you going to find out if it’s a boy or girl? So many fun things happening for you! XO!
Congratulations on your baby!! How exciting, although I’m sorry you have been feeling so sick. Did you know Cathy from Lemon Tree Dwelling is expecting her fourth too?
This dinner looks amazing, and I hope you were feeling well enough to enjoy it. Thanks for the great recipe!
Hi there, I just saw this recipe for the Crescent Chicken, and I was just wandering if you know if after cooking the chicken in the slow cooker and letting it cool if you could freeze it? I do my hamburger like that it makes dinner a breeze to fix. 🙂 Thanks so much for any help and for these delicious meals and also on Baby 4, hope all goes well and good luck.
I definitely think you could freeze it. I do that with hamburger meat too. Thanks for visiting!
I was just wondering what temperature you cook the crescent chicken at?
Hi Chelsea! I bake it at 350 degrees. Sorry about that!! I updated the recipe. Thanks so much for catching it!
Lovely recipe. Congrats on your new arrival! I am always looking for new recipe with chicken, thanks for sharing!
Thanks Allison!
Hi Jaren,
If I don’t have a slowcooker do you have another easy way to cook the chicken? and I also can’t find the link for the chicken-slowcooker method! Any help would be AWESOME! 🙂
Thanks!
Before I started using my slow cooker to prepare the chicken, I would just boil the chicken breasts for about 20 minutes. I always seasoned my water with either seasoned salt or salt and pepper while boiling too. Let them cool and dice up. The link is to Mix and Match Mama, my favorite blog ever! Here it is: http://www.mixandmatchmama.blogspot.com/2014/02/the-perfect-chicken.html
Thanks for visiting Hannah!!
So happy to find your blog. Your recipes look absolutely delicious.
I, too, like to collect recipes and cookbooks. In fact, I think I’m
obsessed. I look forward to trying many of your recipes and wanted
to thank you for sharing these with all of us.
Good luck with your new baby. By the way, you have a beautiful
family!!! May God bless you and your lovely family.
Thank you so much Janet!!
What is the tbsp of melted butter for? to baste the crescents with?
Thanks!
Hi Yahna! I updated the recipe. You can omit the tablespoon of melted butter. Hope you enjoy!
Thanks so much for a great recipe! I made this for dinner last night and it was a huge hit! I have 4 teenagers and finding a recipe that they all like (as well as dad) is almost impossible, but everyone loved this one! I was a little nervous about using pimento, because I have never used it in a recipe before, but it really did add that extra oomph and I am so happy I didn’t leave it out!
Congratulations on baby #4!
Thanks so much for letting me know Crystal!! That is one of my favorite recipes! It is so hard to please 6 people, so I am so happy it went well! I felt the same about pimento until I started using it. You’re right because it does give that extra “oomph!”
Thank you Jaren for another nice recipe.
This was awesome!! I halved the recipe and pan fried the chicken instead of boiling for more flavor! This was a delicious comfort meal!! I will definitely make this again!! Thanks!
I’m so excited you liked it! I LOVE making this! Pan-frying the chicken sounds really good!
maybe I am missing it, but how long do. You cook this for??
Thank you so much Mary! I updated the recipe to a new format a few days ago, and I apparently cut off the last few steps of the recipe! Thanks so much for letting me know!
What is the nutrional info at ion that goes with this reciepe? I love it but have to be careful. Thanks
Hi Laura! I’m sorry but I do not include nutritional information on my recipes for various reasons. The calories and fat in this recipe can be lowered by using low-fat cream cheese, low-sodium cream of chicken, and reduced-fat crescent rolls. Thanks for visiting!!
The recipe says “Next pour half of the soup mixture into the bottom of a casserole dish.” But it never says what to do with the other half?
Hi Sue! In the Notes section, I mentioned you can serve them with the leftover soup mixture if you’d like. Sometimes people like to drizzle a little of the soup over their crescents. Thanks for visiting!
I am going to try this but with the already Roasted Chicken, I would then just need to debone it and use the breasts and thighs…can’t wait to try it!
Hi Johanna! I think it will work great!
What a wonderful recipe! Yummy!
Thanks so much! We love this one too!!