Chicken Salad Crescents

Chicken Salad Crescents – our favorite chicken salad and melted cheese baked in buttery crescent rolls. These things fly off the plate at brunch, parties, and tailgates. Cooked chopped chicken, celery, Worcestershire sauce, salt, pepper, onion powder, cheese, crescent rolls, and poppy seeds. Serve with some pasta salad or chips.

plate of chicken salad crescent rolls wit text overlay

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Chicken Salad Crescent Rolls

These Chicken Salad Crescents are a favorite at our house. They are super simple to make and have tons of great flavor. I made this for lunch last week and we gobbled them up! Homemade chicken salad and melted cheese baked in buttery Pillsbury crescent rolls. YUM! SO much better than a traditional cold chicken salad sandwich. Pop open a bag of chips and you are set!

assembling chicken salad crescent rolls

How to Make Chicken Salad Crescents

These crescent rolls are super easy to make with only a few ingredients. In a medium bowl, stir together cooked chopped chicken, diced celery, Worcestershire sauce, salt, black pepper, and onion powder. Separate dough into triangles. Cut eat triangle in half lengthwise making two triangles. Place a small slice of cheese on top of the crescent roll dough. Spoon the chicken mixture onto the wide end of each triangle and roll up. Place rolls, seam sides down on a parchment-lined baking sheet. Sprinkle tops of rolls with poppy seeds and bake until golden brown.

Tips & Frequently Asked Questions

  • I use rotisserie chicken for the cooked chopped chicken in this recipe. You can use any cooked chicken that you prefer – chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work fine.
  • We made some with cheese and some without cheese. The ones with cheese were the clear favorite.
  • I make the chicken salad, but these would be super quick and easy with your favorite chicken salad from the grocery store.
  • You can add some dried cranberries, cherries, or chopped red grapes to the chicken mixture for a little sweetness. Pecans are also a great addition.
  • Can use Pillsbury Reduced-Fat Crescent Rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
  • You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
  • I find it easier to cut the crescent rolls in half with a pizza cutter.
  • I use a small cookie scoop to scoop the filling onto the crescent rolls.
  • These bites taste great hot out of the oven or cooled to room temperature.
chicken salad crescent rolls on a baking sheet

What to Serve with Baked Chicken Salad Sandwiches

I make these baked chicken salad sandwiches for brunch, potlucks, holiday parties, and game day. They fly off the plate! I like to serve these bite-sized sandwiches with pasta salad, potato salad, chips, or a salad.

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plate of chicken salad crescent rolls wit text overlay

Chicken Salad Crescents

Yield: 48 crescents
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Chicken Salad Crescents – our favorite chicken salad and melted cheese baked in buttery crescent rolls. These things fly off the plate at brunch, parties and tailgates. Cooked chopped chicken, celery, Worcestershire sauce, salt, pepper, onion powder, cheese, crescent rolls, and poppy seeds. Serve with some pasta salad or chips.

Ingredients:

  • 2 cups chopped cooked chicken
  • 1 cup diced celery
  • 1 tsp Worcestershire sauce
  • salt, to taste
  • ¼ tsp pepper
  • ¾ cup mayonnaise
  • ¼ tsp onion powder
  • 3 (8-oz) cans crescent rolls
  • 6 slices cheese, cut into 4 strips
  • poppy seeds

Instructions:

  • Preheat oven to 375ºF. Line a cookie sheet or baking pan with parchment paper.
  • Mix together chopped chicken, diced celery, Worcestershire sauce, salt, pepper, mayonnaise, and onion powder.
  • Separate crescent rolls into triangles. Cut each triangle in half to form two triangles.
  • Place ¼ slice of cheddar cheese on top of the crescent roll, top with a tablespoon scoop of chicken salad, and roll up the crescent roll. Place rolls on cookie sheet. Sprinkle with poppy seeds. Repeat with remaining crescent rolls.
  • Bake for 18-20 minutes, or until golden brown.

Notes:

  • I use rotisserie chicken for the cooked chopped chicken in this recipe. You can use any cooked chicken that you prefer – chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work fine.
  • We made some with cheese and some without cheese. The ones with cheese were the clear favorite.
  • I make the chicken salad, but these would be super quick and easy with your favorite chicken salad from the grocery store.
  • You can add some dried cranberries, cherries, or chopped red grapes to the chicken mixture for a little sweetness. Pecans are also a great addition.
  • Can use Pillsbury Reduced-Fat Crescent Rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
  • You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
  • I find it easier to cut the crescent rolls in half with a pizza cutter.
  • I use a small cookie scoop to scoop the filling onto the crescent rolls.
  • These bites taste great hot out of the oven or cooled to room temperature.

Steph

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chicken salad crescent rolls on a baking sheet with text overlay
assembling chicken salad crescent rolls with text overlay

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Comments

  1. I just made these. They came out perfect! So easy to make and the taste is awesome!
    Thanks for another great recipe, Stephanie

  2. Noticed silicone mat on pan. Do they cook better on that or maybe parchment? OR, just a way for easier clean up.

  3. I tried making these the other night and they turned out great! I'm terrible at following recipes and actually having all the right ingredients, so I definitely messed up the recipe. But they at least turned out ok, however they didn't look near as tasty as yours do! I posted about it on my blog if you wanted to check it out.

  4. I tried making these the other night and they turned out great! I'm terrible at following recipes and actually having all the right ingredients, so I definitely messed up the recipe. But they at least turned out ok, however they didn't look near as tasty as yours do! I posted about it on my blog if you wanted to check it out.

  5. I love this idea, plus I have a can of Pillsbury rolls left over from your meatball sliders. Which were delicious Stephanie. Thanks for the recipe.

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