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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Pin This RecipeThis 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!
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Chicken Roll Ups
Yield: 4 people
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 (10.5-oz) can Unsalted 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:
- 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/
- Can freeze leftovers for a quick meal later.
Steph
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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!
I followed the receipe but the bottom was raw after 30 minutes! Followed it to a t!
You need to pre-cook the chicken. The only thing the 30 minutes should be doing is cooking the rolls and melting the cheese.
Making this tonight
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
I added chopped green chilies to my chicken. It was good good!!
I was just sitting here thinking that it would be good with green chilies. Glad to hear it worked out.
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!
Thanks!!
Look sgreat! Any idea how many people it feeds (about)?! Thanks!!
I would say 3-4 people – just depends on how many rolls everyone eats. This makes 8 rolls.
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.
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!
Omgosh this is so good! I doubled the sauce and added a little bit of diced cooked carrots and frozen peas. And a squirt of garlic paste. I split it between 2 pans and took one to a neighbor. I wanted to eat it all! I bumped up the oven to 375 and cooked until brown which was about 50 minutes. Comfort food to the max!
I added just a little bit of Rotel, garlic powder & paparika. Jazzed it up & added color too!
Look sgreat! Any idea how many people it feeds (about)?! Thanks!!
Stacy – so glad to hear it was a hit!
Loved it! Thanks, Stephanie!
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.
Courtney – I like to use cheddar cheese. There is no water in this recipe. Just mix together the soup, milk and cheese.
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?
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.
I can’t wait to try this recipe.
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!
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!