Chicken Roll Ups

Chicken Roll Ups – chicken, cheese, milk, chicken soup and crescent rolls – Only 5 ingredients for a delicious weeknight meal that is ready in 30 minutes! I could eat the whole pan myself!!

Chicken Roll Ups - chicken, cheese, milk, chicken soup and crescent rolls - Only 5 ingredients for a delicious weeknight meal that is ready in 30 minutes! I could eat the whole pan myself!!

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

This is one of my all-time favorite dishes.  My mom made these YEARS ago when I was in high school and I LOVED them! I have been making this dish for myself since I was in college. It is simple to make and really good!  I could eat the whole pan myself!

Chicken Roll Ups - chicken, cheese, milk, chicken soup and crescent rolls - Only 5 ingredients for a delicious weeknight meal that is ready in 30 minutes! I could eat the whole pan myself!!

Chicken Roll Ups

Yield: 4 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Chicken Roll Ups – chicken, cheese, milk, chicken soup and crescent rolls – Only 5 ingredients for a delicious weeknight meal that is ready in 30 minutes! I could eat the whole pan myself!!

Ingredients:

  • 6- oz cooked chopped chicken breast (approximately 1 to 1-½ cups)
  • 1 (8-oz) can refrigerated crescent rolls
  • 1 (10.75-oz) can cream of chicken soup
  • ½ cup milk
  • ½ cup shredded cheddar cheese

Instructions:

  • Preheat oven to 350°F. Lightly spray a 9×13-inch pan with cooking spray.
  • Mix together milk, soup and cheese – set aside.
  • Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
  • Spread approximately ⅓ cup of soup mixture in bottom of 9×13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
  • Bake for 30 minutes or until bubbly.

Video:

Notes:

Can freeze leftovers for a quick meal later.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

Categories:

Tags:

You Might Also Like

See All Main Dish Casserole

Comments

  1. My husband suggested making this into a dessert, so I spread cream cheese & blueberry pie filling on the rolls. Rolled the crescents up & topped them with the rest of the pie filling.

  2. This looks good, making it tonight. It doesn’t say to cook the soup mixture before using on chicken. Is that correct? Assuming it just cooks as the rolls bake in the oven?

  3. I made this tonight!! Delish!! Hubby couldn't stop talking about it!! I did a good bit of tweeking after reading ALL comments pertaining to this dish. I used 1 whole rotisserie chicken already cooked from deli in the grocery store. I doubled all the other ingredients including 2 cans of crescent rolls. I also added 1 small can of green chiles and half a sweet onion sauteed to the shredded chicken. To the sauce I added some ground black pepper and for the cheese I used Sargento 6 blend Italian cheese about 1 1/2 cup total and a lil Velveeta shredded cheese as well. I added enough sauce mixture to the chicken (not too much) to wet it and keep it together while spooning it into the rolls. It made 2 pans (16 rolls). And i didn't want to risk it being soggy on the bottom as others who made this experienced so I did not put any sauce on the bottom at all. They did get brown on the bottom but not black/burnt- it didn't alter the taste AT ALL. However I did put a lil sauce on top of the rolls more so to keep the top of the rolls from browning faster than the bottom. Baked for 25 mins. Put remaining sauce on top of rolls again and baked for 10 more mins. Done! served it with chicken flavored rice and seasoned steamed mixed veggies as sides… Hubby's new FAVORITE meal!! Said restaraunt quality!!

  4. I can't believe how much I love these because they are so simple. I do them a bit different. I mix 1/2 the cheese with the chicken a long with about 1/3 cup of diced onions. I also add a bit of dry mustard, garlic powder and thyme to the soup mixture. I don't put any of the soup mixture in the crescent rolls.

  5. I can't believe how much I love these because they are so simple. I do them a bit different. I mix 1/2 the cheese with the chicken a long with about 1/3 cup of diced onions. I also add a bit of dry mustard, garlic powder and thyme to the soup mixture. I don't put any of the soup mixture in the crescent rolls.

  6. We made this recipe tonight and give it two thumbs up! Easy to put together which is a major plus after working all day! I sprinkled a little of The Melting Pot's Garlic and Wine Seasoning over the top before before putting it in the oven and it was delicious! Thanks for sharing the recipe. Our Oscar Kitty even approved since he got a couple of bites of the rotisserie chicken while I was prepping dinner!��

  7. Made this tonight and we give it two thumbs up! Easy dinner to put together which is a plus after working all day! Added a little sprinkle of The Melting Pot's Garlic and Wine Seasoning before putting it in the oven and it was so good!

  8. I grilled my chicken with chopped onion and chives in a little dab of butter and mixed in a Tbsp of mayo and cheese in chicken ( from previous comments ) before adding to crescents. . My whole family loved this recipe!

  9. I also have made this for years! It is my grown son's favorite. I add a cup of sour cream and 2-3 t. Chili powder to the cream of chicken

  10. I've made this twice now, hoping the second time would turn out better. The flavor was good & the top portion was excellent. I found, however, that on both occasions, the dough on the undersides of the crescent rolls tasted raw & doughy. The tops were nice & crispy & the gravy nice & thick. But the crescent rolls were doughy. I made sure the oven temperature was correct & I deliberately baked it longer the second time to get past the raw rolls…still no luck.

    1. Bake your filled crescent rolls first. Cook liquid ingredients on top of stove till thicken. Pour liquid ingredients over rolls, add shredded cheese on top & return to oven till cheese melted. Takes a little longer, but comes out delicious. This gravy is delicious on mashed potatoes.

  11. Made it tonight. But for some reason. Was really salty. Does anyone know what may be causing it? It's really good though.

  12. My mom used to make these as well and I love them! The only difference I saw was hers called for 1 tbsp mayo and shredded cheese to be mixed with the chicken before putting it in the crescent roll.

  13. I made these last night and they were delicious! I have a family of 6, so I doubled the recipe. I only made 3 minor additions: I seasoned my chicken while cooking it, added in the green chilis (suggested above) to the chicken as it was cooking, and then topped the final product with a thin layer of shredded cheese (in addition to what was in the mixture) before it went in the oven. I also used the large crescent rolls since it didn't say. They looked small after they were rolled up, but they of course expand. There was plenty for everyone, with leftovers, and even my pickiest child said they were "heaven". They are all asking me to make this again. Thank you for a great recipe!

    1. You need to pre-cook the chicken. The only thing the 30 minutes should be doing is cooking the rolls and melting the cheese.

  14. I just made this for dinner. It was so messy to make!! Any advice on an easier way to do it? For some reason I felt like I was doing it wrong! Lol

    1. I was just sitting here thinking that it would be good with green chilies. Glad to hear it worked out.

  15. Definitely going to have to pin this one so I can make it for my hubby. I definitely second adding peas and diced carrots, maybe a little chopped shallot and finely chopped celery. Thanks for sharing!

    1. I'd say this is more of an appetizer. 4 people if they each eat 2. Definitely won't fill them up, though. If you want it as a main course, I would recommend at least 4 for each person, with some pasta on the side.

    2. I made it last night with the large Grand crescent rolls. One each for the ladies with two vegetable sides was fine. Hubby did eat three! Also, I sprinkled pepper and Tony's creole seasoning to top, because that is how I roll with my rolls!

    3. I added just a little bit of Rotel, garlic powder & paparika. Jazzed it up & added color too!

  16. Made these last night. They were really good. tasted like a deconstructed pot pie. I think that it would have been a lot better if there were some peas and carrots in there somewhere. I think next time I will mix it in the chicken soup mix before I pour it on top.

  17. Courtney – I like to use cheddar cheese. There is no water in this recipe. Just mix together the soup, milk and cheese.

  18. What type of cheese would be best to use for this? And when you say mix the soup, are you talking about just the condensed soup or the condensed + 1 can of water soup?

    1. Been making these for years. Loved by the family! I have always added chopped broccoli inside my rolls.
      Mozzarella cheese is our favorite cheese to use.

  19. Krystal – I think that would be fine.

    You wouldn't want to make it days in advance. The crescent rolls won't rise properly. You would want to bake it and reheat it in that case.

    Hope you enjoy it!

  20. How far in advance can you make this? Could I prepare in the afternoon for my family to bake in the evening? Since I work nights I am always looking for something to make ahead for them! Thanks!

Leave a Comment

Recipe Rating