Chicken Croissants

"A friend from work had a dinner party and made these wonderful croissants. The whole group asked for the recipe as we ate these up. These are SO good that you might want to consider doubling as everyone wants seconds!"
photo by soxfan28 photo by soxfan28
photo by soxfan28
photo by Melanie H. photo by Melanie H.
photo by Chef Leigh photo by Chef Leigh
Ready In:


  • 1 (8 count) package Pillsbury Refrigerated Crescent Dinner Rolls
  • 8 ounces cream cheese
  • 14 cup celery, chopped
  • 14 cup onion, chopped
  • 1 cup cooked chicken, shredded
  • 14 cup butter, melted
  • 12 cup crouton, crushed


  • Mix shredded chicken, cream cheese, celery, and onion.
  • When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
  • Put chicken mixture into center.
  • Bring up each corner and secure together.
  • Dip upside down in melted butter.
  • Sprinkle with croutons.
  • Bake at 350 degrees for 1/2 hour on a cookie sheet.
  • Let set 5 minutes before serving.

Questions & Replies

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  1. I doubled the recipe to have leftovers. My 2 growing kids and husband all enjoyed these very much. The only thing I'll critique is the amount of cream cheese. I feel 1 1/2 bars would be plenty (when doubling the recipe). Per request from my kids, this will be made again!
    • Review photo by Melanie H.
  2. The first text I saw this recipe it was a young boy on a morning talk show like 23 yes ago, he only used 4 oz's of cream cheese and a little bit of milk, he also made a sauce to pour over these 1 can of cream of chicken soup and like half of a small container of sour cream heated in a sauce pan, I usually don't make the sauce cause of the calories. I've never tried using the square instead of the triangle, next time I will. Does anyone have pics with the croutons ?
  3. This is it! I remember this from my childhood. I made this recipe with reduced-fat cream cheese and reduced-fat crescent rolls, and used Pam instead of butter. I also used red onion as that is what I had. They came out great! Thanks so much for posting, it's a great nostalgic dish.
  4. We love this great recipe! The only problem is that it does create a lot of filling but we save it and use it in pasta the next day.
  5. Thank you SO much for posting this, soxfan! I used to have this recipe and it has seemed to disappear, am so glad to have it back! This has always been a favorite of family and friends...can't wait to make it again!


I was born and raised in the midwest and my husband is from the South. I have been married for almost 5 years now and we both enjoy food - all kinds of food! Which has not been gentle to our waist line! I am now trying to cook low calorie, but yet tasteful meals and was SO happy to find this website! I have found tons of great recipes that I'm able to revise to the low-cal version!
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