Ingredients
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Dough: 2 (8 oz) cans Pillsbury crescent roll dough
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Protein: 2-3 cups shredded cooked chicken (rotisserie chicken works great!)
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Sauce/Filling: 2 cans cream of chicken soup, 8 oz package cream cheese (softened)
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Cheese: 2 cups shredded Monterey Jack cheese
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Seasoning/Produce: 1 package Italian dressing mix (or 3 tbsp), 2-3 green onions (chopped, optional)
Instructions
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Preheat: Set your oven to 375°F (190°C).
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Make Gravy Base: In a medium pot over medium heat, combine cream cheese, both cans of soup, and the Italian dressing mix. Stir until smooth.
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Split Mixture: Pour most of the sauce into a large bowl (this is your filling base). Leave the remaining sauce in the pot on low heat to use as gravy later.
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Combine Filling: Add the shredded chicken and green onions to the large bowl with the sauce. Mix well.
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Assemble: Lay out crescent triangles on a cookie sheet. Place a spoonful of chicken mixture and a sprinkle of Monterey Jack cheese on the wide end of each triangle.
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Roll: Fold the side corners in and roll toward the point to seal the bundle.
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Bake: Bake for 9–12 minutes until the dough is golden brown.
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Serve: Serve warm with the reserved gravy drizzled over the top.
Notes
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Tip: If the gravy in the pot gets too thick while the rolls are baking, whisk in a splash of milk or chicken broth to thin it out.
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Shortcut: Use a store-bought rotisserie chicken to cut your prep time in half.
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Variation: Add a half-cup of frozen peas and carrots to the chicken mixture for a “pot pie” style filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American