Cheesy chicken roll bake

    30 min

    A fantastic way of making use of leftover chicken. Chicken is rolled in croissant dough and baked in a cheese sauce. Simple and delicious. Serve with mashed potatoes, if desired.

    71 people made this

    Serves: 4 

    • 1 1/3 (250g) tins refrigerated croissant dough
    • 4 slices processed cheese, such as Kraft singles, cut in half
    • 560g cooked, skinless chicken breast fillets, shredded
    • 1 (295g) tin condensed cream of chicken soup
    • 250ml milk
    • 120g grated Cheddar cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5. Grease a 20x30cm or similar size baking dish.
    2. Unroll the dough; separate into 8 triangles. On the large end of the triangle place a piece of cheese and 70g chicken. Roll the dough and seal the edges. Place in prepared dish.
    3. In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
    4. Bake in preheated oven for 12 to 15 minutes or until golden brown.

    Croissant dough

    Can be found in the chilled department at Sainsbury's.

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    Reviews & ratings
    Average global rating:

    Reviews in English (51)


    Yum Yum Yum! I am so glad I read the reviews before I made this. I made the chicken rolls and didn't bother trying to seal them, sprinkled them with part of the cheddar cheese and baked them. While they were baking, I heated the soup and milk and the rest of the cheese and spooned it on the chicken rolls right before we ate. We LOVED this recipe and I will definitely be making this again. Thank you so much Amy!  -  16 Mar 2003  (Review from Allrecipes US | Canada)


    After reading others' reviews, I changed how this was baked. I stuff the crescent rolls and bake for 20-25 minutes. While baking, I make the sauce in a pan and pour it over the "chicken pockets" (as we call it) after they are baked. One of our new favorite dinners! So yummy!  -  02 Dec 2010  (Review from Allrecipes US | Canada)


    This recipe took almost 3 times as long to cook as was stated. The cream of chicken soup being poured over the chicken rolls made it very hard to get the rolls cooked without being doughy. I had to cook for almost 45 mins before the rolls were close to being done. It did taste good, but I think next time I'll eliminate the soup and just cook the chicken rolls by themselves...  -  14 Mar 2002  (Review from Allrecipes US | Canada)