Name: Mom's Chicken and Cream Cheese Roll-Ups Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 4 boneless skinless chicken breasts ((cooked and shredded)); 8 ounces cream cheese ((softened)); 2 Tablespoons onion ((diced - optional)); 1 (4 ounce) can mushrooms ((drained)); 2 (8 ounce) packages crescent roll dough

Chicken Pillows, Chicken Roll-Ups or Chicken Pockets - whatever you call these, they're a kid-friendly dinner favorite. Shredded chicken mixed with cream cheese, mushrooms, and diced onion all rolled up in a delicious, buttery crescent roll.

Mom’s Chicken and Cream Cheese Roll-Ups Recipe

Our mom has been making these Chicken and Cream Cheese Roll-Ups on a black plate with gravy served on top for as long as we can remember. These were a staple at our house growing up, and they were always one of our favorites!

Whether you call them chicken pockets, chicken pillows, or chicken roll-ups, these cheesy, chicken rolls are perfect for little hands who always want to “dip” their food (anyone else’s kids the same way?!).

We know that everyone has their favorite way of making this recipe, so here’s ours.

If you love recipes that use crescent roll dough, be sure to check out our French Dip Crescents, Malibu Chicken Crescents, and our Pumpkin Cream Cheese Crescents!

Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!

5 Simple ingredients needed for these Chicken and Cream Cheese Roll-Ups!

One of the best things about this recipe? You only need 5 common ingredients to throw it together.

Ingredients for Mom’s Chicken and Cream Cheese Roll-Ups

Cubed or shredded chicken. You can use rotisserie chicken, pre-cooked chicken, or quickly boil some chicken and chop or shred it.
Refrigerated crescent rolls. You could also use thawed Rhodes Roll dough in a pinch.
Cream cheese. Any kind will do for this recipe, including low-fat or non-fat.
Chopped onion. This is definitely optional. If you have littles that won’t eat onions, feel free to omit these or substitute them for a 1/2 teaspoon of onion powder.
Mushrooms. Growing up, our mom always used a small can of mushrooms. When I make them now, I like to use fresh mushrooms diced really small (so my kids will eat them!).

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How to make chicken roll-ups

In a large bowl, mix together cooked chicken, softened cream cheese, onion, and mushrooms. A bowl containing shredded chicken mixed with small pieces of cheese ingredients, stirred with a stainless steel fork.

Roll out your crescents, place a heaping spoonful of chicken mixture on the wide end of the crescent and roll it up. A triangular piece of dough is laid on a surface with a small amount of creamy mixture containing pieces of mushroom placed in the center.

Place on large cookie sheet (you’ll want to use your largest pan to fit them all). Unbaked crescent rolls filled with a cream mixture placed on a foil-lined baking sheet.

Bake at 350 degrees for 12-14 minutes. Watch for the rolls to turn golden, but make sure they don’t burn. This recipe will make 16 roll-ups.

Mom’s Chicken and Cream Cheese Roll-Ups on a black plate with a salad

What to serve with this Mom’s Chicken and Cream Cheese Roll-Ups:

We love to serve this recipe with mashed potatoes and gravy. Our kids love to dip them in gravy (or ketchup – haha!). These are some of our favorite side dish recipes to serve with these chicken roll-ups:

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Watch how to make our Chicken Cream Cheese Roll-Ups below:

How To store Chicken Roll-Ups

Because of the cream cheese, these tend to get a little soggy the longer they sit. If you do have leftovers, refrigerate them in an airtight container for a day or two and reheat before eating.

We wouldn’t recommend freezing the finished product (again, they would definitely be too soggy), but you could freeze the roll-ups before you bake them. When you’re ready to eat them, pull them out of the freezer, let them thaw, and then bake according to the recipe directions.

More chicken recipes:

Mom’s Chicken and Cream Cheese Roll-Ups Recipe

5 from 3 votes

Chicken Pillows, Chicken Roll-Ups or Chicken Pockets – whatever you call these, they're a kid-friendly dinner favorite.

Prep Time 10

Cook Time 14

Total Time 24

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Video

Ingredients

▢ 4 boneless skinless chicken breasts, (cooked and shredded)
▢ 8 ounces cream cheese, (softened)
▢ 2 Tablespoons onion, (diced – optional)
▢ 1 (4 ounce) can mushrooms, (drained)
▢ 2 (8 ounce) packages crescent roll dough

Equipment

Instructions

Preheat oven to 350 degrees F.
Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake for 12-14 minutes (watch for the rolls to turn golden).

Notes

These are also delicious served with chicken gravy.

Nutrition

Calories: 162 kcal · Carbohydrates: 13 g · Protein: 8 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 26 mg · Sodium: 322 mg · Potassium: 164 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 87 IU · Vitamin C: 1 mg · Calcium: 23 mg · Iron: 1 mg

Cuisine: American

Course: Main Course, Snack

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Chicken and Cream Cheese Roll-Ups topped with gravy on a black plate

Questions & Reviews

Michael Ann says:

I'm sold! These look fabulous!! And easy. Love that the most.

Desirae says:

I am sold as well. Already added the ingredients to my shopping list for tomorrow!

Lark (SparkyLarky)@ Lark's Country Heart says:

Yup a staple for my house growing up!

imsteelefullofscrap says:

I will definetly be trying these they look scrumptious!

Desirae says:

These were SO yummy and oh so very filling!

Allison says:

My mom made something similar to this when I was growing up. Instead of rolling the mixture in the crescent roll, she would wrap the roll around the mixture to completely enclose it. Then she would dip the roll in butter and then in seasoned breadcrumbs before baking. They were a hit at our house.

anadcock says:

I'm making these tonight, but I was wondering, can you freeze any leftovers?

Six Sisters says:

I'll be honest. They get a little soggy even the next day. I'm afraid freezing them and then thawing them would make them even more soggy! When I was first married I cut the recipe in half since there was only two of us.
Now that I think about it... I bet you could make them- not cook them- and freeze them that way. I hope this is helpful for you,
Sincerely,
Kristen - the second sister

candace wilkerson says:

I've never cooked before so when you say cooked chicken... how do I do that? On the stove? Boil it? In the oven? So lost when it comes to cooking.

Camille says:

No worries! You can cook the chicken any of those ways. I am lazy and just like to boil it- just throw the chicken in a pot of boiling water until the insides are no longer pink (15-20 minutes, then just cut the chicken open to make sure it's cooked through). Or you could saute it on the stove top- I just like to cut it into small pieces and throw it in a frying pan on the stove with a little bit of olive oil. Any way would be just fine!

Andrea says:

How do you make the gravy?

Six Sisters says:

Where you don't have any drippings, we use cream of chicken soup and dilute it with some water or milk or you can buy the bottled chicken gravy.

Lesta says:

I haven't made this in ages and I wanted to make sure I remembered how. Thanks so much for sharing!

Nancy Fox says:

Make the Chicken Roll Ups as recipe calls for, have your melted butter & bread crumbs ready in each separate bowl & roll each Chicken Roll Up in the butter first then into the bread crumbs, cook @ 350* in oven for 1/2 hour or a light golden brown. I like mashed potatoes, chicken gravy, cooked broccoli, asparagus carrots or corn with mine, & maybe a nice tossed salad to make a complete (yummy) meal. Enjoy with the family & friends. I’ve been making these Chicken Roll Ups for a long time ( 20 or more years so I know there good !!

Nancy Fox says:

This is Nancy again !!! ? You can also freeze your Chicken Roll Ups after making & cooking them. Then when your ready to have them for dinner just unthaw & heat them up in the micro wave They are still very good !!! Thanks ?

Cathy says:

How much chicken...1 lb? Didn't see where it said how much of each ingredient. Thanks!

Cyd says:

Scroll down on the blog post and you'll see the entire recipe with ingredient amounts and instructions. I don't think you scrolled down far enough on the post.

Vicki says:

We’ve been making these in our family for years. We like to add shredded cheese and leave out the mushrooms because the cooks don’t like mushrooms lol. We call them “chicken in a diaper” because when sealed up like someone else mentioned, they look a little bit like diapers.

Jessica says:

What's the sauce in top that's in the main picture?

Cyd says:

You can use a gravy or cream of chicken soup with a little bit of milk added to it. Then heat it up. Works great as a gravy.

Ardis says:

Would adding a little ranch to the mix taste okay?

Cyd says:

Adding a little ranch sounds delicious!!

Kimberly says:

What would be a substitute for the mushrooms? Would broccoli chopped very small work as a substitution?

Carol says:

I didn’t see a recipe for the gravy, did you use store bought?

Cyd says:

We have used store bought, cream of chicken soup, and leftover homemade gravy. They all taste great.

Cyd says:

You could use broccoli, but you would need to cook it first. The baking time for the roll-ups is not enough time to cook broccoli.

Tiffany Aiken says:

Could I use the canned shredded chicken (sorta looks like tuna) from Costco? Or would that be weird...

Cyd says:

Hi Tiffany. We are totally about shortcuts and the canned shredded chicken will work great in these Mom's chicken and cream cheese roll-ups.

Jessica says:

Would these be okay made in a soft tortilla wrap rather than the crescent roll? My toddler is kind of hard to cook for but will eat anything in a tortilla wrap.

Cyd says:

Hi Jessica. We have not baked these in a tortilla. It should work fine and will crisp up a little when cooked.

Carol says:

Can these be made using shredded cheddar or mozzarella cheese instead of cream cheese?

Cyd says:

You could add shredded cheese, but the cream cheese gives the chicken mixture a creamy consistency.

Amy says:

Excellent and super easy. Thank you for sharing. To kick this up a notch I sautéed spinach, onion, bell pepper, bacon and fresh mushrooms and added that to the chicken and cream cheese. Tastes great and an easy way to sneak the veggies in for the kids.

Allie O. says:

I am so happy you have this recipe! My husband eats it!! I don’t put the mushrooms in and I substitute the onion with onion powder. But really the best part is, my family loves it.

Momma Cyd says:

We are so glad the family loves the Chicken and Cream Cheese roll-ups!

Margie says:

Any suggestions for mushroom substitute? My gang doesn't like them.

Momma Cyd says:

You can easily leave out the mushrooms.

Join The Discussion

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Michael Ann says:

I'm sold! These look fabulous!! And easy. Love that the most.
Desirae says:

I am sold as well. Already added the ingredients to my shopping list for tomorrow!
Lark (SparkyLarky)@ Lark's Country Heart says:

Yup a staple for my house growing up!
imsteelefullofscrap says:

I will definetly be trying these they look scrumptious!
Desirae says:

These were SO yummy and oh so very filling!
Allison says:

My mom made something similar to this when I was growing up. Instead of rolling the mixture in the crescent roll, she would wrap the roll around the mixture to completely enclose it. Then she would dip the roll in butter and then in seasoned breadcrumbs before baking. They were a hit at our house.
anadcock says:

I'm making these tonight, but I was wondering, can you freeze any leftovers?
Six Sisters says:

I'll be honest. They get a little soggy even the next day. I'm afraid freezing them and then thawing them would make them even more soggy! When I was first married I cut the recipe in half since there was only two of us.
Now that I think about it... I bet you could make them- not cook them- and freeze them that way. I hope this is helpful for you,
Sincerely,
Kristen - the second sister
candace wilkerson says:

I've never cooked before so when you say cooked chicken... how do I do that? On the stove? Boil it? In the oven? So lost when it comes to cooking.
Camille says:

No worries! You can cook the chicken any of those ways. I am lazy and just like to boil it- just throw the chicken in a pot of boiling water until the insides are no longer pink (15-20 minutes, then just cut the chicken open to make sure it's cooked through). Or you could saute it on the stove top- I just like to cut it into small pieces and throw it in a frying pan on the stove with a little bit of olive oil. Any way would be just fine!
Andrea says:

How do you make the gravy?
Six Sisters says:

Where you don't have any drippings, we use cream of chicken soup and dilute it with some water or milk or you can buy the bottled chicken gravy.
Lesta says:

I haven't made this in ages and I wanted to make sure I remembered how. Thanks so much for sharing!
Nancy Fox says:

Make the Chicken Roll Ups as recipe calls for, have your melted butter & bread crumbs ready in each separate bowl & roll each Chicken Roll Up in the butter first then into the bread crumbs, cook @ 350* in oven for 1/2 hour or a light golden brown. I like mashed potatoes, chicken gravy, cooked broccoli, asparagus carrots or corn with mine, & maybe a nice tossed salad to make a complete (yummy) meal. Enjoy with the family & friends. I’ve been making these Chicken Roll Ups for a long time ( 20 or more years so I know there good !!
Nancy Fox says:

This is Nancy again !!! ? You can also freeze your Chicken Roll Ups after making & cooking them. Then when your ready to have them for dinner just unthaw & heat them up in the micro wave They are still very good !!! Thanks ?
Cathy says:

How much chicken...1 lb? Didn't see where it said how much of each ingredient. Thanks!
Cyd says:

Scroll down on the blog post and you'll see the entire recipe with ingredient amounts and instructions. I don't think you scrolled down far enough on the post.
Vicki says:

We’ve been making these in our family for years. We like to add shredded cheese and leave out the mushrooms because the cooks don’t like mushrooms lol. We call them “chicken in a diaper” because when sealed up like someone else mentioned, they look a little bit like diapers.
Jessica says:

What's the sauce in top that's in the main picture?
Cyd says:

You can use a gravy or cream of chicken soup with a little bit of milk added to it. Then heat it up. Works great as a gravy.
Ardis says:

Would adding a little ranch to the mix taste okay?
Cyd says:

Adding a little ranch sounds delicious!!
Kimberly says:

What would be a substitute for the mushrooms? Would broccoli chopped very small work as a substitution?
Carol says:

I didn’t see a recipe for the gravy, did you use store bought?
Cyd says:

We have used store bought, cream of chicken soup, and leftover homemade gravy. They all taste great.
Cyd says:

You could use broccoli, but you would need to cook it first. The baking time for the roll-ups is not enough time to cook broccoli.
Tiffany Aiken says:

Could I use the canned shredded chicken (sorta looks like tuna) from Costco? Or would that be weird...
Cyd says:

Hi Tiffany. We are totally about shortcuts and the canned shredded chicken will work great in these Mom's chicken and cream cheese roll-ups.
Jessica says:

Would these be okay made in a soft tortilla wrap rather than the crescent roll? My toddler is kind of hard to cook for but will eat anything in a tortilla wrap.
Cyd says:

Hi Jessica. We have not baked these in a tortilla. It should work fine and will crisp up a little when cooked.
Carol says:

Can these be made using shredded cheddar or mozzarella cheese instead of cream cheese?
Cyd says:

You could add shredded cheese, but the cream cheese gives the chicken mixture a creamy consistency.
Amy says:

Excellent and super easy. Thank you for sharing. To kick this up a notch I sautéed spinach, onion, bell pepper, bacon and fresh mushrooms and added that to the chicken and cream cheese. Tastes great and an easy way to sneak the veggies in for the kids.
Allie O. says:

I am so happy you have this recipe! My husband eats it!! I don’t put the mushrooms in and I substitute the onion with onion powder. But really the best part is, my family loves it.
Momma Cyd says:

We are so glad the family loves the Chicken and Cream Cheese roll-ups!
Margie says:

Any suggestions for mushroom substitute? My gang doesn't like them.
Momma Cyd says:

You can easily leave out the mushrooms.