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This oh-so-amazing chicken bundles recipe is one of our absolute family favorites.
Not only does this simple dinner come together fast (especially if you have cooked chicken already on hand), it's full of creamy goodness with a flaky, buttery crust that can only be attributed to the one and only Pillsbury!
I know prepackaged dough doesn't necessarily make this recipe the cheapest, but dinner prep is much less of a hassle and way more manageable with a shortcut or two. I don't always have time to make dough during our already busy schedules. Not ideal, but the truth nevertheless!
So embrace the shortcuts (for more ideas on how to cook with crescent roll dough, check out this list!) and watch your family devour these chicken bundles full of creamy flavor. You can make these soft pillows regular-sized or cut them in half for mini appetizers or little hands.
Everyone I've made these for has absolutely adored them!
How to Make Chicken Bundles:
Step 1: Cook chicken. Do this the day before (or use rotisserie chicken) to speed up prep time. Psst… here's how to shred cooked chicken in less than a minute!
Step 2: In a small bowl, beat softened cream cheese, butter, milk, salt, and pepper until smooth.
Step 3: Stir in chicken, and mix well until all pieces are thoroughly coated with the creamy “sauce.”
Step 4: Unroll crescent dough on an ungreased baking sheet, and press seams together of two triangles to form a rectangular shape.
Step 5: Spoon about 1/2 cup chicken mixture onto one side of each rectangle. Bring the other side over to cover chicken mixture and pinch to seal. Press edges with a fork to make it pretty!
Step 6: Bake chicken bundles at 350 degrees F about 18-20 minutes, or until golden brown.
Creamy Chicken Bundles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeIngredients
- 6 oz cream cheese, softened
- 2 tbsp butter, melted
- 2 tbsp milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups shredded cooked chicken
- 2 tubes refrigerated crescent rolls
Instructions
- In bowl, beat cream cheese, butter, milk, salt, and pepper until smooth. Stir in chicken.
- Unroll crescent dough on an ungreased baking sheet, and separate into 8 rectangles. Press perforations together.
- Spoon about 1/2 cup chicken mixture onto one side of each rectangle. Bring other side over to cover mixture, and pinch to seal. Press with a fork if desired.
- Bake at 350 degrees F for 18-20 minutes or until golden brown.
What is your family's favorite chicken recipe?
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Carey says
Kayla- Hi! this is a favorite of my family also! I ‘tweaked’ the recipe just a bit and add a little garlic salt and a tablespoon of ranch dressing to the cram cheese mixture. ( I’ve also used the low fat neufchatel cream cheese and fat free ranch wrapped in reduced fat crescent rolls for a lower calorie version!) My kids really like when I add a few garlic croutons on top! I like the idea of making them smaller and serving for an appetizer!
Kalyn Brooke says
Your additions sound wonderful! I’m definitely going to try the garlic croutons. 🙂
Ang says
I added some salsa and taco mix in to make it like a southwest flavor, family loved it, served with Spanish rice 🙂
Kalyn Brooke says
Mmmm…sounds yummy!
Erica says
This a family favorite for us too but I use cream cheese with chives!! 🙂
Kalyn Brooke says
That’s sounds like it would be really tasty! Thanks for sharing the idea!
Lindsey says
This is a family favorite also. We call them chicken squares! I mix it up and use the different kinds of cream cheese available or add frozen peas or corn.
Kalyn Brooke says
I never thought about experimenting with different cream cheeses before, but you’re right, there are a ton of fun flavors to try!
Sarah says
I made these tonight and both my husband and I loved them! Very good, definitely going to be a new regular for us. I did add some fresh chives but I don’t think I added enough because I couldn’t even taste them. But…even without them these were great. Thanks for the recipe!
Also, do you think these would freeze well? They seem like they’d make a nice snack, kind of like healthier hot pockets. If so, would you freeze them before cooking and then just cook the same time or slightly longer?
Kalyn Brooke says
When I experimented with these, I froze them before cooking and it was not a good idea! The dough is very sticky and I ended up cooking it as one big blob because they kept ripping apart when I tried to separate them. I haven’t attempted to freeze the cooked ones yet – please let me know if you try it and if it works!
Patricia says
Love the idea of the recipe but when I try to “pin it” I get this message – Sorry this site does not allow pins. Is this a issue on my side or an issue with your site? I am enjoying your posts but could really use the pinterest option.
Kalyn Brooke says
Hi Patricia!
Thanks for letting me know. This seems to be an intermittent issue that we haven’t figured out yet. If you refresh the page a time or two it usually works. Meanwhile, I’ve got my team looking into it to see if we can figure out what’s going on.