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!!

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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!!

WATCH How to Make Chicken Roll Ups

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 1-1/2 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 1/3 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.

Notes:

Can freeze leftovers for a quick meal later.

Steph

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Comments

  1. 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

  2. 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. 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.

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

  5. 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?

  6. 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!

  7. 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!

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