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Chicken Stuffed Crescent Rolls with Broccoli Cheddar Rice Cups

Name: Cheesy Chicken Stuffed Crescent Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 can refrigerated crescent rolls (8 count); 2 cups cooked chicken chopped or shredded; 1 cup Cheese cheddar (Colby jack, etc.); handful bacon bits; 1 can cream of chicken soup; 1 can milk (use the empty soup can to measure this); 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp dried onion powder; 2 Tbsp fresh parsley minced

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By: The Chunky Chefpublished: 11/06/2014

This post may contain affiliate links. Please read my disclosure policy.

Helloooooo comfort food! This is a family favorite and a greatly customize-able recipe.

http://inspiredreamer.com/crescent-chicken/

http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups/

I used shredded meat from a rotisserie chicken, bacon bits and colby jack cheese for these

You could easily use any leftover chicken you have from another meal, or add your own spices, sauces, veggies etc. For example, you could toss your chicken in a little bit of barbecue sauce for a different flavor, or add some fresh herbs… the sky is the limit!! Then just roll them up like a normal crescent roll, making sure to seal the edges so all your filling doesn’t fall out when it’s baking.

Place the crescents in a 9x13 baking dish that has been lightly sprayed with cooking spray. As you can see, I didn't get them all the way sealed up... bad Amanda! — Place the crescents in a 9×13 baking dish that has been lightly sprayed with cooking spray. As you can see, I didn’t get them all the way sealed up… bad Amanda!

Next, mix together your cream of chicken soup with a can of milk (use the empty soup can) and pour over top of the crescent rolls. Here’s another chance for more flavor combos… you can use any “cream of” soup that you’d like… mushroom, celery, etc. If you’re against using “cream of” soups, I’m sure you can find a quick and easy substitute 🙂

To my soup/milk mixture I added salt, pepper, a pinch or two of garlic powder and dried minced onion, and some minced flat leaf parsley :) — To my soup/milk mixture I added salt, pepper, a pinch or two of garlic powder and dried minced onion, and some minced flat leaf parsley 🙂

Bake them uncovered at 350 for 30 minutes and they’ll look like this…

Golden brown and beautiful :) — Golden brown and beautiful 🙂

My husband loves broccoli rice casserole, so I thought I’d do a little cupcake version of it… cute little cupcakes make little picky children want to eat them 🙂 I like that the recipe uses minute rice and chopped frozen broccoli, because it makes it come together in practically no time. Mix your cooked rice, thawed broccoli, 2 eggs, some ranch dressing and cheddar cheese, then put into a greased muffin pan.

Okay, so maybe I added a bit more than a sprinkle… who doesn’t love a little extra cheese? 🙂 Bake them uncovered at 350 for 25 minutes or so, and they should easily slide out of the muffin cups.

Getting hungry yet?

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Broccoli Cheddar Rice Casserole Cups

Author: The Chunky Chef

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: -12 servings

(hover over # to adjust)

Broccoli rice casserole is a favorite for many people, here's a fun way to change up such a classic dish!

Ingredients

▢ 1 cup Minute rice
▢ 1 cup chicken stock
▢ 1 box chopped frozen broccoli thawed and excess water squeezed out
▢ 3/4 cup cheddar cheese divided
▢ 1/4 cup ranch dressing bottled or homemade
▢ 2 eggs beaten
▢ 1/2 tsp salt
▢ pepper to taste

Instructions

Preheat oven to 350 degrees. Cook rice, according to the package, but instead of water, use
the chicken stock.
Place cooked rice in a bowl to cool. Add broccoli, ranch dressing, eggs, salt, pepper and 1/2
cup of the cheddar cheese. Stir well.
Grease a muffin tin, add rice mixture to each muffin cup. If you make them flat like I did, you
should get 12. If you mound them up, you should get 8.
Sprinkle the remaining cheese on top. Bake for 25 minutes until golden brown and edges are
crispy.

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Chef Tips

I think these would be delicious with some sauteed small-diced onion added to the rice mixture, but I have yet to try it

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Chicken Stuffed Crescent Rolls with Broccoli Cheddar Rice Cups