Best Chicken Crescents Recipes

CREAMY CHICKEN CRESCENTS

Steps:

• Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown., Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.

CHICKEN AND CHEESE CRESCENTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

QUICK & EASY CREAMY CHICKEN CRESCENTS

Steps:

• Separate crescent dough into 8 triangles.
• Combine the cooked chicken, onion powder, garlic powder and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle.
• Roll up and place on an ungreased baking sheet.
• Bake at 375 degrees for 18-20 minutes or until golden brown.
• Meanwhile, in a saucepan combine soup, milk and remaining cheese.
• Cook until heated through and cheese is melted.
• Serve over crescents.

PILLSBURY MEXICAN CHICKEN CRESCENTS

Steps:

• 1. Cut chicken in small cubes and cook (following instructions on Taco seasoning's packet) 2. Preheat oven to 350 3. Open the package of Pillsbury Crescent rolls (one pack usually has 6 "triangles" for crescents) 4. Unroll each triangle, place 1/6 of cooked chicken, 1/6 tomato, 1/6 cilantro, 1/6 green onion, 2 slices of jalopeno and 1/6 shredded cheese on the larger end of each triangle. 5. Now roll the crescent (following rolling instructions on the pillsbury box) (you may think you have too much filling and not all edges may close... just roll as tightly as possible (edges will close automatically upon baking!)) 6. Take the 6 stuffed crescents and place them side by side (forming a ring) (on a butter-sprayed pan). (I used a pie dish... six crescents fit perfectly on the edges of the dish) 7. Spray top of crescents with Butter and Bake for 15 - 20 minutes, or until golden brown 8. Serve with more shredded cheese and Sour cream!

PULLED CHICKEN CRESCENTS

Steps:

• Separate dough into 8 triangles.
• In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
• Bake at 375°F 12 to 15 minutes.

CHICKEN A LA CRESCENTS

Steps:

• In a small bowl combine the crushed croutons and walnuts, set aside.
• In medium bowl combine cream cheese, 2 T butter and seasonings; mix well.
• Add chicken and mushrooms; set aside.
• Separate crescent dough into 8 triangles; spread with 1/4 cup of the chicken mixture.
• Roll up like crescent from wide side. Tuck in sides and place point under to seal.
• Dip rolls in the 3 T. melted butter; coat with the crumb mixture and place on an ungreased cookie sheet.
• Bake at 375ºF for 15-20 minutes until golden brown.
• Prepare gravy mix and pour over the crescents. Serve immediately.
• If you prepare ahead of time, cover and refrigerate but increase cooking time to about 20-25 minutes.

PULLED CHICKEN CRESCENTS

Steps:

• 1. In a bowl, mix chicken and Barbecue sauce.
• 2. Spoon chicken mixture onto short end of each triangle and sprickle each with a tespoon of cheese.
• 3. Roll up loosely as directed on can. Place on ungreased cookie sheet. Bake at 375 for 12 to 15 minutes

CHEESY CHICKEN CRESCENTS

Steps:

• Spray a 9x13 baking dish with cooking spray. In a bowl mix canned chicken(drained) with some cheese and one spoonfull of the cream of chicken soup. The chicken will be in big chunks you can shred them with a fork and then fluff it. Roll out your cresent rolls and separate them. Place a fork full of the chicken mixture into the large portion of the cresents. Once all the cresents have chicken in then carefully roll the cresent around the chicken and place in the baking dish. In a pan combine the cream of chicken soup with about a half can of milk, this will be the sauce that goes over the chicken cresent when done. Bake according to directions on package.

CREAMY CHICKEN STUFFED CRESCENTS

Steps:

• Cook chicken as desired. I usually boil boneless, skinless breast (I use 2 breasts) - then shred/chop.
• Unfold cresent triangles & fill with chicken & cheese (as much as you want -- we like alot).
• Fold & roll up cresents & place seam down in small greased baking dish.
• Empty soup into small mixing bowl & then fill empty soup can half full (about 5 oz.) with milk & mix into soup.
• Pour soup/milk mixture over chicken cresents.
• Top with shredded cheese.
• Bake 375 for 20-30 minutes.
• (I use colby/monterey jack cheese & sometimes I S&P my chicken as I put into cresents).
• ENJOY!

CHICKEN CRESCENTS

Steps:

• Mix 3 tablespoons melted butter and cream cheese. Add chicken, onion, and pimiento. Separate rolls into 4 rectangles. Seal perforations. Place chicken mixture in center and pull up 4 corners. Seal edges. Drizzle remaining 2 tablespoons butter over rolls. Bake at 350° for 30 minutes.

CHEESY CHICKEN CRESCENTS

Steps:

• Boil or bake chicken till done. Cut into cubes. In saucepan over medium-low heat, heat soup, milk, and 1 cup cheese until cheese is melted; stir to blend. Pour 1/2 of soup mixture into lightly greased 9x13-inch baking dish. Separate crescent rolls into triangles. Place some chicken onto large end of crescent, and top with a sprinkle of cheese. Roll up and place in soup mixture. Bake at 350° for 10-15 minutes, until crescents are lightly browned. Pour remaining soup mixture over crescents, and sprinkle any leftover chicken and/or cheese over top. Return to oven until rolls are browned.