Go Back
Chicken Crescent Squares Recipe

Chicken Crescent Squares

Y'all, this recipe is a classic. Chicken crescent roll squares is one of my favorite dinner recipes growing up. Creamy chicken filling with a flaky crescent roll crust- to die for. It's absolutely delicious!
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Servings 8 people


  • 6 oz. cream cheese
  • 6 Tbsp. butter, melted, then divided
  • 4 cups chicken, shredded or cubed
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 4 Tbsp. milk
  • 2 Tbsp. onion, finely chopped
  • 2 Tbsp. pimientos
  • 2 8 oz. cans of crescent rolls
  • 2 Tbsp. panko crumbs


  • Preheat oven to 375 degrees.
  • Bake and shred or cube chicken until you have 4 cups. I use two large or 3 medium size breasts.
  • Mix the cream cheese, half the butter, shredded or cubed chicken, salt, pepper, milk, chopped onions and pimientos. Stir until combined.
  • Open crescent rolls and put two crescent rolls side by side to create a rectangle and press seams together.
  • Fill the crescent roll with ⅛th of the chicken mixture and pull the corners of the roll over the mixture. Press the edges together.
  • Repeat 8 times.
  • Brush each crescent square with remaining melted butter and sprinkle some panko on top.
  • Bake at 375º for 15 minutes.


  • I didn't include the time needed to bake your chicken in the recipe, but if you don't start with cooked and shredded chicken, add about 45 minutes to the time. 
  • This is a great recipe to use up shredded chicken from the freezer. 
  • It's really easy to stir the filling up in a stand mixer, but you can stir it by hand, too!