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Chicken Crescent Bundles -- make and eat now or freeze for later! We love to eat these with soup for an easy meal.

Chicken Crescent Bundles


  • 2 packages 3 ounces each cream cheese, softened--I often just use 8 ounces
  • 4 tablespoons butter melted, divided--I usually don't even put the butter on top of the rolls, so I only use 2 tablespoons.
  • 2 tablespoons minced chives--I usually don't use; but I sometimes put in some minced green onions.
  • 2 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cubed cooked chicken
  • 2 tubes 8 ounces each refrigerated crescent rolls


  1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
  2. Unroll crescent roll dough and separate into eight rectangles (four for each tube); press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. (Brush with remaining butter.)
  3. You can bake and eat eat right away or freeze them for later.

To eat right away: Bake them at 350° for 20-25 minutes or until golden brown

Freeze and eat later: Place the unbaked bundles in a container and stack them in layers with wax paper between each layer.  Freeze for up to 2 months. Thaw in the refrigerator and bake as directed. Yield: 8 servings