Chicken Roll Ups are always a hit in our house. We have several versions on the blog and they are all great. This version was no exception. SO good! I love all the veggies in the casserole. We served this with a side of Homemade Chicken Rice-A-Roni and dinner was done in a flash!
I used my go-to chicken shortcut, rotisserie chicken, and this was ready for the oven in no time. It only took about 30 minutes from start to finish. Woohoo! LOVE quick and easy weeknight meals.
I know a lot people like to freeze casseroles like this. If you want to freeze this one, bake it first and then freeze it. The crescent rolls won't rise properly if they are frozen and then baked.
Chicken Pot Pie Rollups
serves 3 to 4
- 2 cups cooked chopped chicken
- 4 oz cream cheese
- 1-1/2 cups cheddar cheese, divided
- 1 can refrigerated crescent rolls
- 1 (10.75oz) can Cream of Chicken soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables
Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.
Combine chicken, cream cheese, and 1 cup cheddar cheese. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chicken mixture. Roll crescent rolls up.
Place crescent rolls in prepared pan.
Mix together milk, soup, 1/2 cup cheese and mixed vegetables. Pour over crescent rolls.
Bake for 30 minutes or until bubbly.