Marry This Pioneer Woman Creamy Chicken Stuffed Crescent Rolls Recipe is a creamy and cheesy recipe, which is made with crescent rolls and cream cheese. It’s the perfect weeknight dinner, ready in about 25 minutes.
Jump to RecipePioneer Woman Creamy Chicken Stuffed Crescent Rolls Recipe Ingredients
- 2 (8 oz) tubes refrigerated crescent rolls
- 2 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese, softened
- 1 (1 oz) packet ranch seasoning mix
- ½ cup shredded cheddar cheese
- 2 tbsp sour cream
- ½ tsp pepper
- 1 egg, beaten
How To Make Pioneer Woman Creamy Chicken Stuffed Crescent Rolls Recipe
- Preheat Oven and Mix Filling: Preheat your oven to 375°F. In a large bowl, combine the shredded chicken, cream of chicken soup, softened cream cheese, ranch seasoning, shredded cheddar, sour cream, and pepper. Mix until everything is smooth and well combined.
- Prepare the Crescent Rolls: Unroll the crescent roll dough and separate it into individual triangles.
- Fill and Roll: Place about 1½ to 2 tablespoons of the chicken filling onto the wide end of each crescent triangle. Roll up the dough, starting from the wide end and rolling towards the point. Pinch the seams and edges to seal the filling inside.
- Brush and Bake: Arrange the stuffed crescent rolls on an ungreased baking sheet. Brush the tops with the beaten egg. Bake for 15–17 minutes, or until they are golden brown and puffed up.
Recipe Tips
- How do you keep the filling from leaking out? The key is to not overfill the crescent rolls and to make sure you pinch the seams and sides securely before baking. The egg wash also helps to create a seal.
- What’s the best chicken to use for this recipe? This is a perfect recipe for using leftover cooked chicken. A store-bought rotisserie chicken is also an excellent and convenient option.
- How can I add a little spice? For a spicy kick, you can mix in some finely diced jalapeños (canned or fresh) or a dash of hot sauce into the cream cheese filling.
- Can I make these ahead of time? Yes, you can assemble the rolls, place them on the baking sheet, cover with plastic wrap, and refrigerate for up to a few hours before baking. Just brush them with the egg wash right before they go into the oven.
What To Serve With Creamy Chicken Stuffed Crescent Rolls
These rich and savory rolls are great on their own or as part of a larger meal. They pair well with:
- A simple garden salad with a light vinaigrette
- A bowl of tomato soup
- Steamed green beans or roasted asparagus
How To Store Creamy Chicken Stuffed Crescent Rolls
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh as the dough will soften. Reheat: For the best results, reheat them in an oven or air fryer at 350°F for 5-7 minutes until the dough is crisp and the filling is hot.
Creamy Chicken Stuffed Crescent Rolls Nutrition Facts
- Calories: 100 kcal
- Protein: 8g
- Fat: 6g
- Carbohydrates: 4g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of soup?
Yes, cream of celery or cream of mushroom soup would also work well in this recipe and provide a slightly different flavor profile.
Can I freeze these crescent rolls?
Yes, it’s best to freeze them before baking. Assemble the rolls but do not add the egg wash. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. You can bake them from frozen, adding about 5-10 minutes to the baking time.
What if I don’t have a packet of ranch seasoning?
You can make your own by mixing together dried dill, parsley, onion powder, garlic powder, and a pinch of salt and pepper.
Pioneer Woman Creamy Chicken Stuffed Crescent Rolls Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings10
minutes15
minutes100
kcalCreamy, ranch-flavored chicken and cheddar cheese wrapped in flaky crescent dough and baked to golden-brown perfection.
Ingredients
2 (8 oz) tubes crescent rolls
2 cups shredded cooked chicken
1 can cream of chicken soup
8 oz cream cheese, softened
1 oz ranch seasoning mix
½ cup cheddar cheese, shredded
2 tbsp sour cream
½ tsp pepper
1 egg, beaten
Directions
- Preheat oven to 375°F.
- In a large bowl, mix together the shredded chicken, cream of chicken soup, cream cheese, ranch seasoning, cheddar cheese, sour cream, and pepper until smooth.
- Separate crescent dough into triangles. Spoon 1½–2 tbsp of filling onto the wide end of each triangle.
- Roll up each crescent, pinching the seams to seal tightly.
- Place on a baking sheet, brush the tops with beaten egg.
- Bake for 15–17 minutes until golden brown.
Notes
- Seal Tightly: Ensure the rolls are sealed well to prevent the creamy filling from leaking out during baking.
- Add Heat: For a spicy version, mix finely diced jalapeños into the chicken filling.
- Make it a Meal: Serve these savory rolls with a side salad or a bowl of soup for a complete and easy meal.
- Easy Chicken: Using a rotisserie chicken makes the prep for this recipe incredibly fast.
