Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C). Prepare filling while oven heats.
- Step 2: In a medium pot over medium heat, combine softened cream cheese, cream of chicken soup, and Italian dressing mix. Stir until smooth and well combined. Reduce heat to low to keep warm.
- Step 3: Pour most of the creamy mixture into a large bowl, leaving some in the pot for serving. Add shredded cooked chicken and chopped green onions to the bowl. Stir to coat chicken fully in creamy sauce.
- Step 4: Open crescent roll dough and separate into triangles. Arrange on a cookie sheet with space between.
- Step 5: Spoon a heaping tablespoon of chicken mixture onto the wide end of each triangle. Sprinkle shredded Monterey Jack cheese on top. Fold sides inward over filling and roll dough toward point to form bundles.
- Step 6: Bake rolls in preheated oven for 9 to 12 minutes, until golden brown and puffed.
- Step 7: Serve warm with reserved creamy sauce drizzled on top or on the side for dipping. Enjoy fresh or reheat leftovers.
Notes
Use sharp cheddar, mozzarella, or pepper jack cheese for variations. Add sautéed veggies or swap chicken for turkey or sausage. Store leftovers in airtight container in fridge up to 3 days. Freeze unbaked rolls for meal prep. Reheat in oven or air fryer to keep flaky texture. Perfect for potlucks, game day, or casual family meals.