Crescent Chicken

Well, I had another Pinterest Win with this one. Furthermore, the Rocket Scientist said this one should go on the regular rotation cycle! I could not agree more.

I obviously found this recipe on Pinterest – did some digging to find the original site where it was posted. The Comfy in the Kitchen blog is awesome. I could spend days just searching through and looking at recipes. Yes, I know...I’m a food nerd – I’m ok with that! Head over there and take a look – you won’t be disappointed.

Of course, my mind came up with a few ways I might change it up a bit. I use regular crescent rolls and I think next time I will try the jumbo size; mostly because I want to shove more cheesy-chicken goodness into those rolls! I also had a thought that perhaps I may try a sweet twist – thinking some apple pie filling and caramel sauce drizzled on top ½ way through the baking.

The one this you will notice as I post more and more on Love to Cook – I adore, and am a FREAK when using my Temp-tations cookware/serve ware. I LOVE IT! Seriously…no one needs to offer me anything to sing the praises of this amazingly beautiful and functional cookware. I wish I could afford it all – but for now I settle for adding to my collection a few times a year (the pattern I love it the Old World in blue/cobalt)

Alright – enough blabbering and on with the food!

Crescent Chicken

Original Recipe Credit goes to Janelle Nehrenz, posted over at Comfy in the Kitchen, (link HERE).

Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Prep time

Prep time


  • 1 (8 or 6 jumbo count) package refrigerator crescent rolls
  • 2 cups chopped cooked chicken
  • 1 cup shredded cheddar cheese
  • 1 can cream of chicken soup
  • 1 can of milk (using soup can)


  1. Preheat oven to 350
  2. Prepare soup using milk and set aside.
  3. Separate crescent rolls.
  4. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
  5. Place in a 9×13 baking dish.
  6. Pour soup over rolls.
  7. Bake at 350 uncovered for 30 mins.