Chicken Stuffed Crescent Rolls with Broccoli Cheddar Rice Cups

Helloooooo comfort food!  This is a family favorite and a greatly customize-able recipe.

http://inspiredreamer.com/crescent-chicken/ 

http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups/

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I used shredded meat from a rotisserie chicken, bacon bits and colby jack cheese for these

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You could easily use any leftover chicken you have from another meal, or add your own spices, sauces, veggies etc.  For example, you could toss your chicken in a little bit of barbecue sauce for a different flavor, or add some fresh herbs… the sky is the limit!!  Then just roll them up like a normal crescent roll, making sure to seal the edges so all your filling doesn’t fall out when it’s baking.

Place the crescents in a 9x13 baking dish that has been lightly sprayed with cooking spray.  As you can see, I didn't get them all the way sealed up... bad Amanda!

Place the crescents in a 9×13 baking dish that has been lightly sprayed with cooking spray. As you can see, I didn’t get them all the way sealed up… bad Amanda!

Next, mix together your cream of chicken soup with a can of milk (use the empty soup can) and pour over top of the crescent rolls.  Here’s another chance for more flavor combos… you can use any “cream of” soup that you’d like… mushroom, celery, etc.  If you’re against using “cream of” soups, I’m sure you can find a quick and easy substitute 🙂

To my soup/milk mixture I added salt, pepper, a pinch or two of garlic powder and dried minced onion, and some minced flat leaf parsley :)

To my soup/milk mixture I added salt, pepper, a pinch or two of garlic powder and dried minced onion, and some minced flat leaf parsley 🙂

Bake them uncovered at 350 for 30 minutes and they’ll look like this…

Golden brown and beautiful :)

Golden brown and beautiful 🙂

My husband loves broccoli rice casserole, so I thought I’d do a little cupcake version of it… cute little cupcakes make little picky children want to eat them 🙂  I like that the recipe uses minute rice and chopped frozen broccoli, because it makes it come together in practically no time.  Mix your cooked rice, thawed broccoli, 2 eggs, some ranch dressing and cheddar cheese, then put into a greased muffin pan.

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Top with a sprinkle of cheddar cheese

Okay, so maybe I added a bit more than a sprinkle… who doesn’t love a little extra cheese? 🙂  Bake them uncovered at 350 for 25 minutes or so, and they should easily slide out of the muffin cups.

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Getting hungry yet?

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Cheesy Chicken Stuffed Crescent Rolls
4 servings
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
There's so many variations of this recipe, it's more of a method... then you can truly make it your own!
Author: The Chunky Chef
Ingredients
  • 1 can refrigerated crescent rolls 8 count
  • 2 cups cooked chicken chopped or shredded
  • 1 cup Cheese cheddar Colby jack, etc.
  • handful bacon bits
  • 1 can cream of chicken soup
  • 1 can milk use the empty soup can to measure this
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried onion powder
  • 2 Tbsp fresh parsley minced
Instructions
  1. Preheat your oven to 350 degrees. Mix soup with milk and spices and parsley.
  2. Separate the crescent roll dough into the perforated triangles. Add chicken, cheese and
  3. bacon bits to the wide end of each crescent. Roll up into crescent roll shape, tucking in the
  4. sides to hold the filling in.
  5. Place into a greased 13x9 baking dish. Pour soup mixture over the top of the rolls.
  6. Bake, uncovered, for 30 minutes.
Recipe Notes

** Change this up to meet your tastes... the basic recipe is crescent rolls, chicken, cheese, cream of chicken and milk. I added the additional seasonings, herbs and bacon bits.
** Don't have any leftover chicken? Don't fret. Either cook some any way and using any flavors you'd like, or pick up a rotisserie chicken from the store and shred it.

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Print
Broccoli Cheddar Rice Casserole Cups
8 -12 servings
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Broccoli rice casserole is a favorite for many people, here's a fun way to change up such a classic dish!
Author: The Chunky Chef
Ingredients
  • 1 cup Minute rice
  • 1 cup chicken stock
  • 1 box chopped frozen broccoli thawed and excess water squeezed out
  • 3/4 cup cheddar cheese divided
  • 1/4 cup ranch dressing bottled or homemade
  • 2 eggs beaten
  • 1/2 tsp salt
  • pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Cook rice, according to the package, but instead of water, use
  2. the chicken stock.
  3. Place cooked rice in a bowl to cool. Add broccoli, ranch dressing, eggs, salt, pepper and 1/2
  4. cup of the cheddar cheese. Stir well.
  5. Grease a muffin tin, add rice mixture to each muffin cup. If you make them flat like I did, you
  6. should get 12. If you mound them up, you should get 8.
  7. Sprinkle the remaining cheese on top. Bake for 25 minutes until golden brown and edges are
  8. crispy.
Recipe Notes

I think these would be delicious with some sauteed small-diced onion added to the rice mixture, but I have yet to try it

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19 comments on “Chicken Stuffed Crescent Rolls with Broccoli Cheddar Rice Cups”

  1. These chicken crescent rolls look great and the broccoli rice cups are just adorable. What a great idea! 🙂

  2. YUMMY!! I love the Muffin Rice Cups. I will make them and see if they freeze. Only cooking for two it would be great to be able to thaw them and pop them in the oven to reheat. I will let you now how they turn out.

  3. L-O-V-E-L-Y ! These look so scrumptious ! 🙂

  4. This looks and sounds delicious! This is my kind of recipe, saving this one. Thanks for bringing this to FF! 🙂

  5. Welcome to Fiesta Friday #41. You’ve brought two great ideas to the feast. Love crescent rolls with anything, and yours definitely look amazing! I do so love the broccoli rice cupcakes, what a neat idea, oh so clever! Enjoy your weekend.

  6. Another great post! Your dishes are right up my alley. Perfect dishes for every day or gorgeous for company. So glad you joined FF today.

    • Aww thank you so much!! I love meals that can easily be dressed up for an event or casual for a family dinner 🙂 I’m very glad too, I joined way late in the game last week, so I really wanted to be ready for the start of this week’s!

  7. Wow…two fabulous dishes in one post…and both mouth watering delicious too! Thanks so much for sharing both of these recipes with the gang at Fiesta Friday. The chicken in crescent rolls has always been a favorite in my home…and I love your take on them! Love the individual serving sized portions you’ve created with the broccoli rice dish too…they look so delicious with all of that ooey, gooey cheese!

  8. Pingback: Chicken Green Tomato Jalfrezi| Fiesta Friday #41 | The Novice Gardener

  9. Thank you! It was definitely a hit all the way across the board, thank you for posting the recipe… it was a great find!

  10. So glad you enjoyed the broccoli cheddar rice cups…everything looks delicious!

  11. Other than making me hungry every morning, I really enjoy these. And the broccoli rice cupcakes? Awesome twist on an old favorite.