Savory Crescent Chicken

Savory Crescent Chicken

Sandy Rowe 0

"A quick and easy warm chicken sandwich. (TIP: Two 5-ounce cans of chunk chicken, drained and flaked, can be substituted for cubed cooked chicken.)"

Ingredients {{adjustedServings}} servings 485 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
  3. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
  4. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
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Reviews 382

  1. 495 Ratings


I have been making this recipe for literally years - my family loves it! We call them "Chicken Squares". I don't use the pimentos or the croutons. After putting the chicken mixture in the middle of the crescent rectangle, I just fold the sides flat up over the top and gently pinch closed to make a little packet. I used to twist the sides together on top as originally listed, and had problems with it staying "doughy" in the center of the twist - you nearly have to overcook them to get it done that way. Most of the time I omit the butter on top of the crescent rolls and no one has ever noticed the difference. I do use Cavender's Greek Seasoning in the chicken mixture, and I think that is the secret to a really spectacular recipe. It's definitely a keeper and a standard in my recipe file! :o)


Like another reviewer I used muffin tins to make this dish. I used 10 oz canned chicken, 4 oz cream cheese, and 2 Tablespoons of diced Roasted red bell pepper. I also needed two packs of crescent rolls and put a heaping tablespoon inside each triangle. Sealed them anyway they would and topped with the melted butter and roasted garlic flavored breadcrumbs. They're pretty and easy to handle in the muffin tin method. 350 degrees for about 17-20 minutes worked for me.


This recipe is so yummy and super easy to make! I usually use 4 oz. cream cheese instead of 3 oz. just because my boyfriend and I love cream cheese. I also do not use the pimento or brush the crescent tops with butter and sprinkle with croutons but they still turn out delicious. One suggestion I do have is to season the chicken a bit while cooking. I usually poach the chicken in chicken broth and season with salt, pepper and a little of Emeril's original essence spice just to give it a bit more flavor. Also, do not let the crescent rolls sit out too long as you prepare the chicken. I found that it makes the dough too soft and when you go to wrap the chicken mixture it tears much easier. Keep the dough chilled until you are ready to use.