Preheat your oven to 350ºF. This is crucial because you want your rolls to bake evenly and come out perfectly golden. While it heats, grab your baking dish and lightly spray it with cooking spray to prevent sticking.
In a mixing bowl, combine the chicken, ranch dressing, 3 Tbsp of buffalo hot sauce, and cheddar cheese. Mix everything together until well combined. You should have a creamy, flavorful filling that smells fantastic. I like to taste it at this stage to adjust the seasoning.
Take your refrigerated crescent rolls and separate them into 12 triangles. Lay them out on a clean surface. This step is fun! The smell of the crescent rolls will already make your mouth water.
On the larger part of each triangle, add a generous spoonful of your chicken mixture. Don’t be shy; you want these rolls packed with filling!
Start rolling the crescent rolls from the larger end to the tip, making sure the filling is tucked inside. Place the rolled-up crescents into the prepared baking dish, seam side down, to prevent them from unrolling.
Bake the rolls for 10 minutes. This initial bake is to set them. Keep an eye on them; they should start to puff up and turn golden.
While the rolls are baking, prepare the creamy sauce. In a bowl, mix together the milk, 2 Tbsp of buffalo hot sauce, and cream of chicken soup. This will create a rich, flavorful sauce that will soak into the rolls.
Once the rolls are out of the oven, pour the sauce mixture evenly over the crescent rolls. Make sure to get every roll covered because this is where the magic happens!
Return the baking dish to the oven and bake for an additional 25 to 30 minutes. You’ll know they’re done when the sauce is bubbly and the tops are golden brown. The aroma will fill your kitchen, making it hard to wait!
