Chicken Roll Ups

These Chicken Roll Ups are the kind of weeknight hero that fills the kitchen with a cozy, savory aroma and disappears from the plate in minutes. With tender chopped cooked chicken tucked into flaky crescent roll dough, a creamy, cheesy filling, and a quick bake that yields golden, irresistible pockets, this recipe is both approachable and comforting. It’s perfect for busy evenings, casual get-togethers, or whenever you want a simple, satisfying meal that delivers on flavor without fuss.

Why You’ll Love This Recipe

There’s something about handheld food that instantly elevates dinner. These roll ups combine simple pantry staples into a tasty package: refrigerated crescent rolls provide buttery layers, canned cream of chicken soup becomes a silky sauce with just a splash of milk, and shredded cheddar melts into the filling for richness and a touch of tang. Using cooked chopped chicken breast makes this adaptable—use leftover chicken, a quick poach, or rotisserie-style poultry from a trusted source.

Ingredients

• ▢6-oz cooked chopped chicken breast (approximately 1 to 1-1/2 cups)
• ▢1 (8-oz) can refrigerated crescent rolls
• ▢1 (10.5-oz) can Unsalted Cream of Chicken Soup
• ▢½ cup milk
• ▢½ cup shredded cheddar cheese

Notes on Ingredients and Variations

Stick to the listed amounts for best results. The crescent roll can is the standard 8-oz refrigerated type. The 6 ounces of cooked chopped chicken translates to roughly 1 to 1½ cups once chopped—this is a modest amount that blends well with the creamy filling, allowing the sauce and cheese to shine. If you prefer a bit more chicken, you can add up to another ounce or two, but the recipe is balanced as written.

If you’d like to add herbs or mild spices, a teaspoon of dried parsley or a pinch of onion powder mixes well into the cream of chicken and milk before adding the cheese. Keep additions light so the simplicity of the original flavor profile remains front and center.

Equipment

• Baking sheet
• Mixing bowl
• Spoon or small spatula
• Measuring cups
• Oven

Step-by-Step Instructions

The directions below are rewritten into clear, sequential steps based on the ingredients and the original method, keeping the order and measurements intact.

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and to make cleanup easier.
2. Open the 8-oz can of refrigerated crescent rolls and unroll the dough. Keep the perforations intact if you like, or press the seams together gently to create a single sheet for rolling. Set the prepared dough on the lined baking sheet, leaving room between roll ups for expansion while baking.
3. Place the 6-oz cooked chopped chicken breast into a mixing bowl. Ensure the chicken pieces are bite-sized so they fit nicely into each roll up and distribute evenly throughout the filling.
4. In the same bowl, add the 10.5-oz can of Unsalted Cream of Chicken Soup. Pour in ½ cup of milk. Stir these together until they form a smooth, creamy sauce. The soup and milk create the base that keeps the filling moist and flavorful.
5. Mix ½ cup of shredded cheddar cheese into the chicken and soup mixture, reserving a small pinch of cheese if you’d like to sprinkle on top of each roll up before baking. Stir until the cheese is evenly distributed and the filling is cohesive.
6. Spoon an equal portion of the chicken, soup, and cheese mixture onto each crescent roll section. If using perforated triangles, place filling across the wider end of each triangle. Be careful not to overfill; each portion should be compact enough to roll without overflowing.
7. Starting at the wide end, roll each crescent section over the filling toward the narrow tip, tucking the edges slightly as you go to seal the filling inside. Place each rolled pouch seam-side down on the prepared baking sheet so they retain their shape while baking.
8. If you reserved a little shredded cheddar, sprinkle a pinch on the tops of the roll ups now for a cheesy finish. This step is optional but creates a pretty, melty top.
9. Bake in the preheated oven for about 12–15 minutes, or until the crescent dough is golden brown and cooked through. Oven times can vary slightly, so watch for an even browning and to ensure the dough is fully set.
10. Remove the baking sheet from the oven and let the roll ups rest for 2–3 minutes before serving. This short rest lets the filling settle so it’s easier to handle and enjoy without the filling spilling out.

Serving Suggestions

Serve these Chicken Roll Ups warm as a main course with a side salad or roasted vegetables. They also work as an excellent appetizer—slice each roll in half or serve whole on a platter. A simple dipping sauce like ranch, honey mustard, or a light tomato chutney complements the creamy, cheesy filling nicely. For a fresh contrast, a crisp green salad dressed with lemon vinaigrette brightens the meal.

Make-Ahead and Storage

These roll ups can be assembled ahead and refrigerated on the baking sheet, covered tightly with plastic wrap for up to 24 hours, then baked when ready. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through to restore the dough’s flakiness; a quick microwave reheat will work but may soften the exterior.

Troubleshooting Tips

• If your filling seems too wet, make sure you measured the milk at ½ cup exactly and that the cream of chicken soup is fully incorporated before adding the cheese. Slightly extra cheese can help absorb excess moisture.
• To prevent leaking during baking, don’t overfill each crescent section. Leave a small margin at the narrow end so you can roll and seal the dough without squeezing filling out the end.
• If the tops brown too quickly in your oven, tent the baking sheet loosely with foil for the last few minutes of baking to avoid over-browning while the dough finishes cooking inside.

Nutritional Notes

Because this recipe uses canned soup and crescent roll dough, the sodium and fat content will reflect those components. Using unsalted cream of chicken helps control the salt level, and choosing reduced-fat cheddar or a smaller amount of cheese can trim calories without sacrificing the creamy texture. The cooked chicken breast provides lean protein, keeping the meal balanced and satisfying.

Final Thoughts

These Chicken Roll Ups are a delightful combination of convenience and comfort. They come together quickly, make great use of cooked chicken, and transform pantry basics into a crowd-pleasing dish with minimal effort. Whether you’re feeding a family, bringing an easy dish to a potluck, or just craving something warm and cheesy, this recipe is a reliable pick that’s flavorful and fuss-free.

Printable Recipe Card

Ingredients:

• 6-oz cooked chopped chicken breast (approximately 1 to 1-1/2 cups)
• 1 (8-oz) can refrigerated crescent rolls
• 1 (10.5-oz) can Unsalted Cream of Chicken Soup
• ½ cup milk
• ½ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C) and prepare a baking sheet.
2. Unroll the crescent rolls and arrange them on the baking sheet.
3. Combine the chopped cooked chicken, cream of chicken soup, and milk in a bowl; mix until smooth.
4. Stir in the shredded cheddar cheese until evenly incorporated.
5. Place an equal amount of filling on each crescent section, then roll from the wide end toward the tip. Place seam-side down on the baking sheet.
6. Optional: sprinkle a little extra cheddar on top of each roll up.
7. Bake 12–15 minutes until golden brown and cooked through.
8. Let rest 2–3 minutes before serving.

Enjoy these warm, cheesy pockets of comfort—simple to make and delicious every time.

Chicken Roll Ups

Easy cheesy chicken-filled crescent roll-ups baked in a creamy sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 6 oz cooked chopped chicken breast approximately 1 to 1-1/2 cups
• 1 package refrigerated crescent rolls 8-oz can; separate into 8 triangles
• 1 can unsalted cream of chicken soup 10.5 oz
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese

Equipment

• Mixing Bowls
• chef knife
• Cutting Board
• 9x13 inch Baking Dish
• Rotary Cheese Grater

Method

 

1. Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
2. In a mixing bowl, stir together the cream of chicken soup, milk, and shredded cheddar until combined; set aside about 1/3 cup for the bottom of the dish.
3. Separate the crescent roll dough into 8 triangles. Place about 6 oz chopped cooked chicken across the wide end of each triangle.
4. Spoon about 1 teaspoon of the soup mixture over the chicken on each triangle, then roll each crescent up from the wide end toward the tip.
5. Spread the reserved ~1/3 cup of soup mixture in the bottom of the prepared 9x13 dish, arrange the rolled crescents in the dish, then pour the remaining soup mixture evenly over the rolls.
6. Bake for about 25 minutes, or until the rolls are heated through and the topping is bubbly.

Notes

• Use unsalted soup to control sodium.
• Prepared cream of chicken soup can be substituted with homemade soup.
• Separate crescent dough into 8 triangles before filling.
• Reserve about 1/3 cup of the soup mixture to spread in the pan.
• Rolls are done when the topping is bubbly and heated through.
• Allow to cool slightly before serving.