Home    About Me    Recipes by Photo    Tailgating Recipes    Meow Monday    Travel    
Never Miss a Post! Subscribe to our Mailing List. Enter email:

Wednesday, August 12, 2009

Chicken Rollups #2




We both really liked this dish. It is a kicked up version of my usual Chicken Rollup dish that we love. I got 14 rolls out of this recipe. I made the whole recipe so I could eat leftovers while Tadd is out of town. I would cut the recipe in half if I didn't want leftovers.

This is a quick weeknight meal. You can make the chicken mixture ahead of time and just scoop and roll when you get home from work.







Chicken Crescent Roll Casserole
adapted from Recipezaar.com

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Pin It!

post signature
CONNECT WITH PLAIN CHICKEN

91 comments:

  1. I just looked this up from Pinterest...looks delish. And I wanted to make it for my boyfriend...Tad!

    Too funny.

    ReplyDelete
  2. CalamityKitty - how funny!! I hope your Tad loves it as much as mine did!

    ReplyDelete
  3. I've been making these for years! Just love them and they are a great dish to take to some recovering from an illness. They can just pop them in the oven!

    ReplyDelete
  4. Thanks for a good looking variation of a hubby favorite I've been cooking for years. i always used sour cream instead of cream cheese and put the biscuits on top in a casserole type dish. Anniversary is this week - totally going to surprise hubby w/ a new version of his old favorite. THANKS!!

    ReplyDelete
  5. I will be making these this week!!!! They look delish.

    ReplyDelete
  6. Could I prepair this, freeze and bake later?

    ReplyDelete
  7. Found you on Pinterest...I made this last night, and although time consuming, it was DELISH! Thank you!!!

    ReplyDelete
  8. Tried this tonight and was so excited that it turned out delicious! My 3 kids ages 5 and under all loved it and my husband had seconds. This will definitely be made again. Thanks so much for sharing!

    ReplyDelete
  9. katie - yes. Cook the chicken before you mix it up and roll in the crescents.

    ReplyDelete
  10. My Mom just made this tonight to take to a Christmas party. She also made a small dish for my hubs & I to try. Delish! I will be making this myself!

    ReplyDelete
  11. These look easy and yummy. Going to try making up the mix and freezing for a low-maintenance weeknight meal. Just roll & bake!

    ReplyDelete
  12. I tried this last night... doubled the recipe. It was AWESOME. I have 4 kids and it was a hit! Also made great leftovers for lunch today!

    ReplyDelete
  13. In the oven right now! I'm so excited:)

    ReplyDelete
  14. It was great! I ended up cooking it for 40mins since it was a little doughy when I took it out at 30mins. My husband said, "There is nothing "not good" about this dish."

    I'm making this again in the future:)

    ReplyDelete
  15. Is there a way that we can figure out the calories for one of these? Do you have any idea?

    ReplyDelete
    Replies
    1. I know this is from January but I made this tonite & figured out the weight watchers point & its 6 points plus per 1. I made 16 instead of 14 though. And its probably only 5 or 5.5 bcuz I didnt use all the chicken I figured it out with. Btw its approx 50 calories per 1 WW point. So u could safely say 1 = 300 calories.

      Delete
    2. Oh & it Jan 2012...guess I'm really late on this info

      Delete
  16. This looks delicious! Once again an amazing comfort dish you've created! I would love if you shared this in our comfort food Blog Hop. We're giving away a prize from Wilton to the blogger with the most "likes", come check it out! :)

    http://www.recipelionblog.com/january-blog-hop-favorite-comfort-foods-giveaway/

    Sarah @ RecipeLion

    ReplyDelete
  17. Was great taste but crescent rolls were soggy...needed to cook longer

    ReplyDelete
  18. Will they got soggy if you roll them and then let sit about an hour before putting them in the oven?!?! I want to make them and then leave for a meeting and have my fiance put them in the oven?

    ReplyDelete
  19. Nick and Alicia - they would be fine to sit for an hour or so before baking.

    ReplyDelete
  20. These r in the oven but I used the all ready cooked bag of chicken fajita meat chopped it up in smaller pieces it looks relish

    ReplyDelete
  21. These r in the oven but I used the all ready cooked bag of chicken fajita meat chopped it up in smaller pieces it looks relish

    ReplyDelete
  22. These look great! Just wanted to let you know that I am featuring them on my "Top 10 Crescent Roll Recipes" post @ www.cheapcraftymama.com! Feel free to stop by and grab a "featured" button!

    ReplyDelete
  23. I have been DYING to try this recipe since I found it on Pinterest months ago! My hubby made it last night and I must say - I am in love!!! I will definitely be cooking this one the next time we have friends or family over!!! :-)

    ReplyDelete
  24. What's the best way to cook the chicken so it's flavorful and not tough?

    ReplyDelete
    Replies
    1. I chop slightly frozen chicken and boil in a mixture of chicken broth, garlic, (lots!) and parmisian cheese. I'm not sure on the amounts, maybe a quarter cup of parmisian?

      Delete
  25. I had to share this: I accidentally mixed the cream cheese with the soup, so I decided to run with it. I addded the 3/4 cup of shredded chedddar, garlic powder onion and chicken to the soup and cream cheese then spooned it onto the crescents. I rolled them up, let them bake 15min and then topped with a little shredded cheddar and baked until the crescents were golden brown. I dk how the recipe really tastes, but my "accident" was delicious! Everyone loved it :)

    ReplyDelete
  26. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  27. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  28. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  29. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  30. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  31. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  32. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  33. Looks like I have a yummy dinner selection for tonight

    ReplyDelete
  34. My husband really enjoyed this dish but I didn't care for it. I think it's only because I gave up eating many highly processed foods and between the cresent rolls, cream of chicken soup, and cream cheese - it was just too much for me. I can see why people like it, though. The directions for baking it worked fine for me. I used just a bit of the sauce in the bottom of the baking dish to keep them from sticking and only drizzled a spoonful of sauce on top when serving. I did not mix butter into the reduced fat cream cheese, I used low fat sour cream mixed into the soup instead of milk, and used 2% cheese. I did cut the recipe in half and rolled up the filling into 2 cresent rolls kept together, seems pinched to make them a little larger.

    ReplyDelete
  35. Loved this! I'm quickly becoming a Plain Chicken super fan!

    ReplyDelete
  36. Megntally - so glad to hear you enjoyed the recipe!!

    ReplyDelete
  37. Looks yummy! My grandma used to make a similar recipe :)

    ReplyDelete
  38. I have made these for years. I haven't used the shredded cheese though. I roll the cresent roll up and bake on a cookie sheet. 375 for about 12-15 mins. I will leave them plain, or roll them in melted butter and crushed Ritz crackers. Then I use the cream of chicken soup and mix with 1/2 can of milk and make a gravy and pour on top. Serve with mashed potatoes

    ReplyDelete
  39. Great dish! My family loved it, along with MY husband, Tadd! Thanks so much for posting this.

    ReplyDelete
    Replies
    1. AshleyM - you have a Tadd too? How funny! That is such a unique name - I've never met another Tadd - I've seen a few Tad but not many (if any) Tadd.

      Glad you liked the recipe!!

      Delete
  40. Hi there, your recipe on Pinterest brought me to your website. It looks great. Im now following your awesome recipe blog and will have to look the at goodie recipes. My downfall...have a great week, Karren

    ReplyDelete
  41. Just found this recipe, and am making it tonight! I described it to my husband, and he said it sounded good. After poking around on your blog a bit more, and learning you're an Auburn fan, he now says that he knows that you're incapable of steering us wrong, and that it will be fantastic! :) Thanks, and War Eagle!!

    ReplyDelete
  42. Good grief. Sorry about the Webkinz thing. Apparently my daughter was signed in. :)

    ReplyDelete
  43. Just made this the other night for my boyfriend and his mom (who is a really great cook. No pressure) and it was amazing! So easy and delicious.

    ReplyDelete
  44. Love your recipes! I've made this with a rotisserie chicken, too to save some time at the end of the day! Yum!

    ReplyDelete
  45. Made these to take over to a new mom so I substituted the crescent rolls for tortillas and, as luck would have it, had one that just wouldn't fit in the pan so I had it for supper and- oh my goodness- it was soooooooo good! I'll be making them again. And again!!

    ReplyDelete
  46. Made this for dinner, and it was delicious! Here were the changes I made:

    -used fresh onions and sauted them with the chicken...also added spices when cooking, including a little curry powder and white wine
    -in the sauce I added more white wine, and instead of cream of chicken I used cream of celery and a pack of Swanson's chicken flavor boost.
    -instead of the crescent roll triangles I used two put together to made pockets

    Thanks for the recipe

    ReplyDelete
  47. Oh my goodness! Just made this and it was fantastic!! After reading some comments about it being soggy, I followed the directions to a "T" until it said to drizzle soup mixture on top. Instead, I cooked it for about 10 minutes before I put the soup on top. I only ended up using about half of the soup mixture. Make sure you cook it until the "puffs" are firm to the touch. Yummy, yummy recipe!

    ReplyDelete
  48. I have these in the oven now.. I added some diced jalapeno and looked bacon pieces...yum!

    ReplyDelete
  49. I made this for dinner last night and I have to say...YUM!!!! It was delicious! Thanks for sharing!

    ReplyDelete
  50. I'm a very busy working mom of 4 and I am wondering if this can be made the night before or even made ahead of time and frozen.

    ReplyDelete
  51. Tammy - the rolls won't rise good if you freeze this unbaked. I would suggest baking it and then freezing it. Same is true about making it ahead and then baking it - the rolls will rise, just not as much as if they were baked right away.

    ReplyDelete
  52. I have been baking this for over an hour now. I guess I put too much sauce on top... I don;t know, but why would the recipe say to make it if it is not used.. bummer..

    ReplyDelete
  53. I love this recipe! I mixed it up a little bit and did two cans of soup because I like more "gravy" with it. May re-post this on my blog. Hope that's okay! Oh, and even my husband will eat this, and he is the pickiest adult I have ever met!

    ReplyDelete
  54. I just baked this up for dinner and it was fantastic!! I followed the recipe exactly except I used fresh diced onions, which I saute'd a bit in the butter called for first. I used all of the soup mixture and it was perfect. Only took 35 minutes to brown nicely and wasn't soggy at all. Moist and fluffy. Hubby loved it too and wants to have the leftovers with eggs over easy on top!! Thank you for such a great recipe!

    ReplyDelete
  55. Made this for the family tonight. Everyone loved it. Thanks so much!

    ReplyDelete
  56. I came across this on Pinterest, thanks for sharing! Mine is in the oven right now. I used left over turkey from Thanksgiving that I just pulled out of the freezer and chopped up. I'm so glad I found another recipe to help me utilize all that leftover turkey. It smells great, can't wait to eat it with the fam!

    ReplyDelete
  57. I made this a few times now. After the first time, I was told to keep the recipe because it was just that good.

    The only difference is that I didn't use the garlic powder, onion flakes, seasoning salt or black pepper to season the chicken. Instead, I used a package of McCormick's Mesquite marinade, and marinated & cooked the chicken according to the instructions, then followed the rest of your recipe. It was AMAZING.

    ReplyDelete
  58. I have this in the oven right now! This is the 2nd time I've made this! It is now our favorite dish! Thanks so much for posting! I have shared this with everyone!!!!! Lol 20 minutes left to cook! I'm so ready to eat! ;)

    ReplyDelete
  59. I have this in the oven right now! This is the 2nd time I've made this! It is now our favorite dish! Thanks so much for posting! I have shared this with everyone!!!!! Lol 20 minutes left to cook! I'm so ready to eat! ;)

    ReplyDelete
  60. When I make these I no longer pour the soup mixture on the bottom of the dish, this prevents the crescent rolls from turning out doughy.

    ReplyDelete
  61. I do believe we just hurt ourselves, eating too much. This recipe will definitely go into our rotation! I didn't have to 'tweak' a single bit!!

    ReplyDelete
  62. Found this on pinterest about 8 months ago and my family of 5 loves it! The left overs are great too. I serve with a side of spinach (frozen spinach mixed with cream of celery and a little bit of parmesan cheese)

    ReplyDelete
  63. I made these for supper tonight and my family said I need to make them again. Thank you for sharing your recipe I found it on Pinterest.

    ReplyDelete
  64. Can you use regular biscuits instead on cresant rolls?? Trying to avoid the store! :)

    ReplyDelete
  65. Heather- I've never used biscuits, but I don't see why they wouldn't work. Let us know how it turns out!

    ReplyDelete
  66. Ive made this recently and it was a huge hit at my house, the family loved it!! It made really good reheated leftovers for lunch too!
    Question: since making it is quite time consuming, what's the quickest way to cook the chicken?
    Thanks.

    ReplyDelete
  67. Kate - my favorite way to make cooked chicken is to buy a rotisserie chicken from Costco or Sams. If you don't want to do that, cook chicken on the weekend, chop it up and freeze it. Take the chicken out of the freezer in the morning and it will be thawed for dinner prep.

    ReplyDelete
  68. This was a HUGE hit at my house! My whole family loved it! Thank you! Turned our great! Added to family favorites! So easy!

    ReplyDelete
  69. WOW! Thank you so much for introducing this to me! I love Pinterest and I love this recipe!!

    ReplyDelete
  70. FAncypoo4u - right after all the pictures, when she gives the actual recipe there are orange letters that say Printable Recipe. I can't figure out how to pin it on Pinterest from here and I can't seem to find this version when I search Pinterest.

    ReplyDelete
  71. I just made this tonight and it was yummy! :)

    ReplyDelete
  72. I have made this a few times and LOVE it. I want to make it tonight using leftover shredded barbeque pork, but I only have one package of crescent rolls. With wind chills in the negative 50's today I am NOT leaving my house so I'm trying to improvise. I do have a package of pepperidge farm puff pastry sheets and I'm thinking that might work. Any thoughts?

    ReplyDelete
    Replies
    1. I think that might work - I've never tried it. Let us know how it turns out!

      Delete
  73. Made these Monday night and only used half the chicken filling..used the rest Wed night after husband said he wanted "those chicken crescent things again" :)

    ReplyDelete
  74. We loved the recipe, but I couldn't find it again (until today) and tried by memory...forgot the seasoning and used too much soup and the dough was, well doughy...even after cooking a lot longer. My husband ate it, but I just gagged. Don't use too much soup (I had 2 cans plus milk and covered it). Some accidents just don't work. Will try to keep the recipe this time.

    ReplyDelete
  75. I def recommend either baking the rolls before until almost done and lightly saucing the top and maybe just a tad on the bottom then when its set put more? Ours was half of this recipe and has been in 45 min still very doughy just turned up to 400°

    ReplyDelete
  76. Found you on Pinterest; first time making it and it was WONDERFUL!!!!

    ReplyDelete
  77. I actually do ALL of the soup mixture on the bottom and none on the top -- the rolls brown up like "regular" crescent rolls and are the perfect texture. I top with cheddar cheese about ten minutes before it's done baking. Just a suggestion for some of you who are having problems with it being too doughy!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...