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Cheesy Chicken Croissant Pockets

Course Main Course
Cuisine American
Servings 4


  • 2 cups shredded chicken
  • 1 cup shredded sharp cheddar cheese
  • 1 package croissants crescent rolls
  • 1 can condensed cream of chicken soup
  • 1 can milk in empty soup can


  1. Preheat oven to 350.
  2. In a bowl, mix soup and milk. Set aside.
  3. Mix shredded chicken and cheese in a separate bowl.
  4. Separate crescent rolls, and fill with chicken mixture wrapping dough around the filling.
  5. Place in greased 9×13 pan.
  6. Cover crescent pockets with soup.
  7. Bake for 30 minutes or until golden brown.
  8. Serve warm.

Recipe Notes

*2 cups of shredded chicken is about 1/2 of a rotisserie chicken, so I went ahead and doubled the chicken and cheese for the filling so I could use the whole chicken. This is also handy if you want to have a party and double the recipe.