Why You’ll Love This Recipe
Cream Cheese Chicken Croissants are buttery, golden crescent rolls filled with a creamy, savory chicken and cheese mixture. They’re quick to make, crowd-pleasing, and perfect for family dinners, potlucks, or appetizers. With just a handful of ingredients, this proven recipe delivers rich flavor and flaky comfort in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked shredded chickencream cheese (softened)crescent roll dough (refrigerated tubes)green onions (chopped)garlic powderonion powdersalt and peppershredded cheddar or mozzarella cheese (optional)egg or melted butter (for brushing)
directions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix softened cream cheese with shredded chicken, green onions, garlic powder, onion powder, salt, and pepper. Add shredded cheese if using.
Unroll crescent dough and separate into triangles.
Scoop a spoonful of the chicken mixture onto the wide end of each triangle.
Roll each triangle up from the wide end, tucking sides as you go to hold in the filling.
Place croissants on the baking sheet, spacing them evenly.
Brush tops with beaten egg or melted butter for a golden finish.
Bake for 12–15 minutes, until golden brown and cooked through.
Cool slightly before serving.
Servings and timing
This recipe yields 8 filled croissants.Preparation time: 10 minutesBaking time: 12–15 minutesTotal time: 25 minutes
Variations
Add cooked bacon or ham to the filling for a meat lover’s twist.
Mix in chopped spinach or sautéed mushrooms for added veggies.
Use garlic herb or chive cream cheese for a flavor upgrade.
Top with sesame seeds or grated Parmesan before baking.
Serve with ranch, marinara, or honey mustard for dipping.
storage/reheating
Store in an airtight container in the fridge for up to 3 days.Reheat in a 350°F oven for 8–10 minutes or microwave briefly until warm.Freeze before or after baking for up to 1 month—bake frozen croissants with extra time as needed.
FAQs
Can I use canned chicken?
Yes, just drain well before mixing with cream cheese.
Can I make these ahead?
Yes, assemble and refrigerate for up to 24 hours before baking.
What’s the best cheese to add?
Cheddar, mozzarella, or pepper jack all work great.
Can I use puff pastry instead of crescent dough?
Yes, bake as directed for puff pastry on the package.
Do I need to precook the filling?
No, as long as your chicken is already cooked.
Are they good cold?
They’re best warm, but still tasty at room temp.
Can I double the recipe?
Yes, easily scale up for a crowd.
Do kids like these?
Absolutely—they’re creamy, cheesy, and easy to eat.
Can I use rotisserie chicken?
Yes, it adds great flavor and saves time.
Should I serve a side with them?
Yes, pair with a simple salad, soup, or veggie sticks.
Conclusion
Cream Cheese Chicken Croissants are the ultimate quick-fix comfort food—flaky, cheesy, and full of flavor. Whether you need a simple weeknight dinner, a snackable party appetizer, or an easy lunch, this trusted recipe always hits the spot. Warm, golden, and perfectly creamy, they’re a guaranteed favorite every time.
Print
Proven Recipe Cream Cheese Chicken Croissants
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–16 croissants (depending on filling amount)
- Category: Appetizer / Main
- Method: Bake
- Cuisine: American
- Diet: Low Lactose
Description
Flaky crescent-wrapped chicken filled with creamy, savory cream cheese—an easy and irresistible twist on croissants.
Ingredients
- 2 (8‑oz) cans refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 2–3 cups cooked shredded chicken (rotisserie or homemade)
- 3 green onions, chopped
- ¼ cup finely chopped celery or bell pepper (optional)
- 1 tsp Italian dressing mix or ¼ tsp garlic powder
- Salt & pepper, to taste
- 1 egg, beaten (for egg wash)
- 1 Tbsp milk (for egg wash)
- 2 Tbsp butter, melted (optional brushing)
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- In a bowl, combine cream cheese, shredded chicken, green onions, celery/bell pepper (if using), dressing mix (or garlic powder), salt, and pepper; mix until smooth and combined.
- Unroll crescent dough and press seams together to form 16 rectangles.
- Place ~¼ cup of chicken mixture in the center of each rectangle.
- Bring corners up and pinch to seal, forming a croissant-shaped pocket.
- Whisk egg and milk together; brush over each pocket. Optionally brush tops with melted butter for extra shine.
- Bake 12–17 minutes or until golden brown and cooked through.
- Let cool 5 minutes before serving warm.
Notes
- Use rotisserie chicken or crock-pot chicken for convenience.
- Don’t overfill pockets—filling may leak during baking.
- Brush with egg wash and/or melted butter for a glossy, golden finish.
- Make ahead: assemble and refrigerate longer; add a few extra minutes to bake time.
- Store leftovers in fridge for 3–4 days; reheat in a 325 °F oven until warmed.