Buttery, tangy, creamy, rich, and filling chicken cream cheese crescent bombs are the easy appetizer/lunch idea you’ve been looking for. With chicken, ranch, bacon, and cheese in every bite- you know it’s going to be good!
Canned Chicken Cream Cheese Crescent Rolls
We love simple and easy lunch ideas around here and these chicken bombs are a kid (and adult) favorite. Every bite is bursting with flavor and despite how filling these bombs taste, you can’t help going back for another.
With only 6 ingredients it’s easy to pull together and doesn’t take much time at all. The hardest part is waiting for them to come out of the oven because about mid-way the house is filled with such an amazing aroma that your stomach growls and mouth drools in anticipation.
Chicken bombs ingredients
- Canned chicken (or shredded)
- Cream cheese
- Cheddar cheese
- Ranch seasoning packet
- Parmesan cheese
- Canned croissants
What you’ll need to make this recipe
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
Tips for making chicken cheese bombs
Making these canned chicken crescent rolls is super easy. You can use canned chicken like we did or you can use shredded chicken from leftovers or a rotisserie chicken (whatever you have on hand).
Thanks to the muffin tray helping to keep the shapes, there’s not much for us to do. Folding the top of the crescent rolls over can be a little tricky but crescents are pretty forgiving and easy to work with.
Even if you leave a few gaps or holes, the muffin tray holds it close by. You can pull, twist, pinch, and bend the triangle corners around the crescent bomb tops to seal it as best as you can, but it doesn’t need to be perfect. Just another reason to love this recipe!
Letting the bombs rest in the pan for 5 minutes after baking helps the escaped cheese filling to harden up ever so slightly and make the muffins easier to remove without leaving behind the good stuff.
FAQ’s about chicken bomb crescent rolls
After they’ve cooled down completely you can store them in an airtight container in the fridge for 3-4 days. I reccommend eating them sooner rather than later for best tasting resutls.
To reheat them in the oven I would place a wire baking rack on a baking sheet and place the muffins on top. Then bake until heated through (about 5-8 minutes on 350 degrees F). The wire rack helps air circulate underneath so that they don’t become soggy and remain crisp. You can also reheat them in the microwave for about 1-2 minutes.
How to Make Chicken Cream Cheese Crescent Bombs
Preheat the oven to 350 degrees F and set a muffin tray to the side, you’ll need it soon.
In a large mixing bowl cream together the ingredients for the chicken, cream cheese, cheddar cheese, ranch, bacon, and parmesan cheese.
Unroll your crescents and lay them over the muffin cups, pressing down slightly in the center to create little cups.
Generously fill each cup with about 1/4 cup of filling mixture. The mixture should be completely divided between the cups with none remaining in the bowl.
Fold the triangle pieces of the crescent rolls over the top to cover the top. It’s okay if it’s not perfect and there are small holes, but you can also pinch them closed to better seal in the filling.
Place the muffin tray in the oven and bake for 20 minutes.
Let cool for about 5 minutes before eating.
More great recipes to try
- Instant Pot Hot Dogs
- Dill Pickle Potato Salad
- Honey Dijon Roasted Rainbow Carrots
- Peanut Butter Marshmallow Cookies
- Momma’s Easy Egg Salad Recipe
- Grilled Fluffernutter
Chicken Cream Cheese Crescent Bombs
- 2 cans (5 ounce) chicken, drained or 1.5 cups shredded chicken
- 8 oz cream cheese, softened
- 2 cups cheddar cheese, shredded
- 1 packet ranch seasoning mix
- 3 slices bacon, cooked and crumbled (about 1/2 cup)
- 2 tbsp grated parmesan cheese
- 2 cans 8 count croissants
- Preheat oven to 350 degrees F and set a muffin tray aside.
- In a large mixing bowl cream together the ingredients for the filling with an electric mixer. (The chicken, cream cheese, cheddar cheese, ranch, bacon, and parmesan cheese). This helps to get everything evenly distributed, but you can use a large spoon and mix by hand if preferred.
- Unroll your crescents and lay them over the muffin cups, pressing down slightly to help turn them into little cups.
- Generously fill each cup with about 1/4 cup of filling mixture. I used a large cookie scoop. The mixture should be completely divided between the cups with none remaining in the bowl.
- Fold the triangle pieces of the crescent rolls over the top to cover the top. It's okay if it's not perfect and there are small holes, but you can also pinch them closed to better seal in the filling.
- Place the muffin tray in the oven and bake for 20 minutes. Let cool about 5 minutes before eating.