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!
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. These Canned Chicken Cream Cheese Crescent Rolls are as frugal as they are delicious!
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.
- Canned chicken (or shredded)
- Cream cheese
- Cheddar cheese
- Ranch seasoning packet
- Parmesan cheese
- Canned croissants
🍽 Equipment Needed
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Check out how to make chicken cream cheese crescent bombs with these simple step-by-step instructions:
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 ¼ 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.
🍴 Recipe Tips
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 with these chicken cheese bombs. 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.
After these chicken bomb crescent rolls have cooled down completely, you can store them in an airtight container in the fridge for 3-4 days. I recommend eating them sooner rather than later for best tasting results.
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.
More great lunch recipes to try
- Instant Pot Hot Dogs
- Cheesy Bean and Rice Burritos
- Momma’s Easy Egg Salad Recipe
- Mac and Cheese Quesadilla
- Air Fryer Club Sandwich
- Grilled Fluffernutter
- Giant Sub Sandwich
Chicken Cream Cheese Crescent Bombs
- 2 cans (5 ounce) chicken, drained ($2.24)
- 8 oz cream cheese, softened ($1.98)
- 2 cups cheddar cheese, shredded ($1.99)
- 1 packet ranch seasoning mix ($0.44)
- 3 slices bacon, cooked and crumbled (½ cup) ($1.08)
- 2 tablespoon grated parmesan cheese ($0.06)
- 2 cans 8 count croissants ($3.98)
- 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 ¼ 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.
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