Chicken Rollups #2 – chicken and cream cheese wrapped in crescent rolls and topped cheese – These are on the menu at least once a month! Heaven in a pan! Everyone gobbles these up – we never have any leftovers.
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Pin This RecipeWe 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 Chicken Legs 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 Rollups #2
Ingredients:
- 2 (8-oz) cans refrigerated crescent rolls
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ¾ cup shredded cheddar cheese
- ½ cup milk
- 4-oz cream cheese, room temperature
- 2 Tbsp butter, room temperature
- ½ tsp garlic powder
- 1 tsp minced onion flakes
- 2 cups chopped cooked chicken
- ½ cup shredded cheddar cheese
- ½ tsp seasoning salt
- ¼ tsp ground black pepper, or to taste
- 2 Tbsp milk
- 1 cup shredded cheddar cheese
Instructions:
- Set oven to 350°F. Spray a 9×13 dish with cooking spray. Set aside.
- Mix together ½ cup milk, ¾ cup cheddar cheese and undiluted chicken soup. Set aside.
- Mix together cream cheese and butter until very smooth. Stir in garlic powder. Add the chopped chicken, onion flakes, ½ cup cheddar cheese, seasoning salt, pepper and 2 Tbsp milk.
- Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of 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. Place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
- Drizzle the remaining sauce on top and sprinkle with remaining 1 cup cheese.
- Bake uncovered for 30 to 35 minutes.
Video:
Notes:
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
Steph
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Great recipe! I followed it to a T. Even my picky nine-year-old loved this recipe. I’m making it again tonight and decided to print the recipe off instead of using my phone’s screen. This recipe is going into my cook-book keeper of all my favorites!
I loved it!! Hubbie loved it!! Best friend and Hubbie loved it! 👍🏻 It’s a definite keeper!! 🤣
My husband and I have been married for eight years and I’m still convinced to this day that this recipe is the reason he married me. I’ve made it for him for 10+ years and it’s our go-to on good days, bad days, sad days, and everything in between. He’s had a rough few months at work as an essential employee (bet you didn’t create this recipe with a 2020 pandemic in mind) and I made it tonight and he was SO excited. I use three 5 ounce cans of chicken (super lazy – sorry!) and it comes out perfect every time. This recipe will forever be a delicious, great memory for us. 🙂
Has anyone tried to freeze the leftovers?
the leftovers should freeze just fine.
About how much of the chicken mixture per triangle so I can plan to come out even?
Made this for dinner tonight with leftover turkey from Thanksgiving. Had to use about 1/4 cup fresh minced onion since I didn't have onion flakes. Delicious! Even earned rave reviews from my somewhat picky husband and son.
Ended up adding about 15 minutes to the cook time to make the crescent rolls cooked rather than doughy.
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!
Found you on Pinterest; first time making it and it was WONDERFUL!!!!