Crescent Chicken Bundles

Savory shredded chicken and cream cheese wrapped in crescent dough for an easy, crowd-pleasing appetizer or meal.

Prep Time 10

Cook Time 20

Total Time 30

Servings 8 servings

6 ounces cream cheese softened
4 tablespoons butter melted, divided
2 tablespoons whole milk or half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes or cayenne pepper
2 green onions sliced
4 cups chopped cooked chicken
2 refrigerated crescent roll tubes (8-ounce) tubes, separated into 8 pieces total
1/2 cup seasoned stuffing crushed (Stovetop or Pepperidge Farm recommended)
2 tablespoons grated Parmesan cheese

Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
In a large bowl, beat the softened cream cheese with 2 tablespoons melted butter, the milk, salt, black pepper, and crushed red pepper flakes until smooth using a hand-held mixer or wooden spoon.
Stir the chopped cooked chicken and sliced green onions into the cream cheese mixture until evenly combined.
Unroll both tubes of crescent dough and separate into 8 rectangles; press along perforations to seal and gently stretch each into a square shape.
Divide the chicken mixture evenly among the 8 dough squares, placing the filling in the center of each.
Bring the dough edges up over the filling to form bundles and press the seams to seal completely.
Place the bundles seam-side down on the prepared baking sheet and brush the tops with the remaining 2 tablespoons melted butter.
Sprinkle the tops with the crushed seasoned stuffing and grated Parmesan cheese.
Bake for 20 to 25 minutes, until the crescent dough is golden brown and heated through.