Can I make these ahead of time?

Absolutely! Prepare the filling up to two days in advance and store in the refrigerator. When you’re ready, simply assemble and bake.

What’s the best way to shred chicken for this recipe?

Leftover rotisserie chicken is ideal, but you can quickly poach a couple of chicken breasts and shred with two forks. Even diced chicken works well for more texture.

Can these be made vegetarian?

Definitely! Just skip the chicken and double up on veggies like broccoli, spinach, peas, or even sautéed mushrooms.

Help! My crescent cups stuck to the pan—what did I do wrong?

Make sure you use plenty of nonstick cooking spray, and let the baked cups rest a couple of minutes before loosening with a knife. A silicone muffin pan also makes removal effortless.

Chicken Broccoli Crescent Cups Recipe

Description

Chicken Broccoli Crescent Cups are savory, individual crescent dough cups filled with a creamy chicken, broccoli, and Parmesan mixture. Perfect as a quick, handheld main course or hearty appetizer, these crowd-pleasers deliver tender chicken and fresh broccoli in a golden, flaky crust.

Ingredients

Units Scale

Crescent Cup Base

1 tube Pillsbury crescents

Vegetables

2/3 cup diced broccoli florets
2 Tablespoons finely diced onion

Dairy & Eggs

2 Tablespoons butter, melted
4 ounces cream cheese
2 Tablespoons milk
1 1/3 cup shredded Parmesan cheese (divided, 1/3 cup for filling, 1 cup for topping)

Protein

2 cups cooked chicken, diced or shredded

Seasonings

1/2 teaspoon garlic powder
1/4 teaspoon salt

Other

Non-stick cooking spray (for greasing muffin tin)
1 Tablespoon water

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Instructions

Preheat and Prepare Crescent Dough – Preheat your oven to 350°F. Open the tube of Pillsbury crescents and gently spread out the dough. Separate the sheet into four rectangles by pressing the diagonal seams together on each. Then cut each rectangle in half to create 8 squares in total.
Sauté Vegetables – In a large microwave safe bowl, add the diced broccoli florets, finely diced onion, salt, melted butter, and 1 tablespoon of water. Microwave the mixture on high for 90 seconds to slightly soften the vegetables.
Make the Creamy Filling – Add cream cheese, milk, and garlic powder to the warm vegetable mixture. Stir until well combined and smooth. Fold in the cooked, diced chicken and 1/3 cup shredded Parmesan cheese.
Assemble Crescent Cups – Lightly spray a muffin tin with non-stick cooking spray. Place one crescent dough square into each of the 8 muffin tin cups. Gently press the dough so it covers the sides and bottom of each cup.
Fill and Top – Evenly scoop about 1/4 cup of the creamy chicken mixture into each crescent-lined cup. Sprinkle 2 tablespoons of the remaining shredded Parmesan cheese on top of each filled cup.
Bake – Bake in the preheated oven at 350°F for 20-25 minutes, or until the edges of the crescent cups are golden brown and crisp.
Cool and Serve – Once baked, run a butter knife around the edges to carefully release each crescent cup from the pan. Serve immediately while warm and enjoy!

Notes

Swap the broccoli for fresh peas, sweet corn, or baby spinach for variety.
Ensure the muffin tin is well-greased for easy removal.
Use leftover rotisserie chicken for quicker prep.
If not serving immediately, briefly reheat in the oven for best texture.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 2g
Sodium: 480mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 14g
Cholesterol: 45mg