Chicken Rollups #2

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.

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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We 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 - 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.
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.
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.

Chicken Rollups #2

Yield: 6 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
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.

Ingredients:

  • 2 (8-oz) cans refrigerated crescent rolls
  • 1 (10.75-oz) can cream of chicken soup, undiluted
  • ¾ cup grated 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 finely grated cheddar cheese
  • ½ tsp seasoning salt
  • ¼ tsp ground black pepper, or to taste
  • 2 Tbsp milk
  • 1 cup grated 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:

Steph

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Comments

  1. 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. 🙂

  2. 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.

  3. 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!

  4. I def recommend either baking the rolls before until almost done and lightly saucing the top and maybe just a tad on the bottom then when its set put more? Ours was half of this recipe and has been in 45 min still very doughy just turned up to 400°

  5. We loved the recipe, but I couldn't find it again (until today) and tried by memory…forgot the seasoning and used too much soup and the dough was, well doughy…even after cooking a lot longer. My husband ate it, but I just gagged. Don't use too much soup (I had 2 cans plus milk and covered it). Some accidents just don't work. Will try to keep the recipe this time.

  6. Made these Monday night and only used half the chicken filling..used the rest Wed night after husband said he wanted "those chicken crescent things again" 🙂

  7. I have made this a few times and LOVE it. I want to make it tonight using leftover shredded barbeque pork, but I only have one package of crescent rolls. With wind chills in the negative 50's today I am NOT leaving my house so I'm trying to improvise. I do have a package of pepperidge farm puff pastry sheets and I'm thinking that might work. Any thoughts?

  8. This was a HUGE hit at my house! My whole family loved it! Thank you! Turned our great! Added to family favorites! So easy!

  9. Kate – my favorite way to make cooked chicken is to buy a rotisserie chicken from Costco or Sams. If you don't want to do that, cook chicken on the weekend, chop it up and freeze it. Take the chicken out of the freezer in the morning and it will be thawed for dinner prep.

  10. Ive made this recently and it was a huge hit at my house, the family loved it!! It made really good reheated leftovers for lunch too!
    Question: since making it is quite time consuming, what's the quickest way to cook the chicken?
    Thanks.

  11. Heather- I've never used biscuits, but I don't see why they wouldn't work. Let us know how it turns out!

  12. I made these for supper tonight and my family said I need to make them again. Thank you for sharing your recipe I found it on Pinterest.

  13. Found this on pinterest about 8 months ago and my family of 5 loves it! The left overs are great too. I serve with a side of spinach (frozen spinach mixed with cream of celery and a little bit of parmesan cheese)

  14. I do believe we just hurt ourselves, eating too much. This recipe will definitely go into our rotation! I didn't have to 'tweak' a single bit!!

  15. When I make these I no longer pour the soup mixture on the bottom of the dish, this prevents the crescent rolls from turning out doughy.

  16. I have this in the oven right now! This is the 2nd time I've made this! It is now our favorite dish! Thanks so much for posting! I have shared this with everyone!!!!! Lol 20 minutes left to cook! I'm so ready to eat! 😉

  17. I have this in the oven right now! This is the 2nd time I've made this! It is now our favorite dish! Thanks so much for posting! I have shared this with everyone!!!!! Lol 20 minutes left to cook! I'm so ready to eat! 😉

  18. I made this a few times now. After the first time, I was told to keep the recipe because it was just that good.

    The only difference is that I didn't use the garlic powder, onion flakes, seasoning salt or black pepper to season the chicken. Instead, I used a package of McCormick's Mesquite marinade, and marinated & cooked the chicken according to the instructions, then followed the rest of your recipe. It was AMAZING.

  19. I came across this on Pinterest, thanks for sharing! Mine is in the oven right now. I used left over turkey from Thanksgiving that I just pulled out of the freezer and chopped up. I'm so glad I found another recipe to help me utilize all that leftover turkey. It smells great, can't wait to eat it with the fam!

  20. I just baked this up for dinner and it was fantastic!! I followed the recipe exactly except I used fresh diced onions, which I saute'd a bit in the butter called for first. I used all of the soup mixture and it was perfect. Only took 35 minutes to brown nicely and wasn't soggy at all. Moist and fluffy. Hubby loved it too and wants to have the leftovers with eggs over easy on top!! Thank you for such a great recipe!

  21. I love this recipe! I mixed it up a little bit and did two cans of soup because I like more "gravy" with it. May re-post this on my blog. Hope that's okay! Oh, and even my husband will eat this, and he is the pickiest adult I have ever met!

  22. I have been baking this for over an hour now. I guess I put too much sauce on top… I don;t know, but why would the recipe say to make it if it is not used.. bummer..

  23. Tammy – the rolls won't rise good if you freeze this unbaked. I would suggest baking it and then freezing it. Same is true about making it ahead and then baking it – the rolls will rise, just not as much as if they were baked right away.

  24. I'm a very busy working mom of 4 and I am wondering if this can be made the night before or even made ahead of time and frozen.

  25. Oh my goodness! Just made this and it was fantastic!! After reading some comments about it being soggy, I followed the directions to a "T" until it said to drizzle soup mixture on top. Instead, I cooked it for about 10 minutes before I put the soup on top. I only ended up using about half of the soup mixture. Make sure you cook it until the "puffs" are firm to the touch. Yummy, yummy recipe!

  26. Made this for dinner, and it was delicious! Here were the changes I made:

    -used fresh onions and sauted them with the chicken…also added spices when cooking, including a little curry powder and white wine
    -in the sauce I added more white wine, and instead of cream of chicken I used cream of celery and a pack of Swanson's chicken flavor boost.
    -instead of the crescent roll triangles I used two put together to made pockets

    Thanks for the recipe

  27. Made these to take over to a new mom so I substituted the crescent rolls for tortillas and, as luck would have it, had one that just wouldn't fit in the pan so I had it for supper and- oh my goodness- it was soooooooo good! I'll be making them again. And again!!

  28. Love your recipes! I've made this with a rotisserie chicken, too to save some time at the end of the day! Yum!

  29. Just made this the other night for my boyfriend and his mom (who is a really great cook. No pressure) and it was amazing! So easy and delicious.

  30. Just found this recipe, and am making it tonight! I described it to my husband, and he said it sounded good. After poking around on your blog a bit more, and learning you're an Auburn fan, he now says that he knows that you're incapable of steering us wrong, and that it will be fantastic! 🙂 Thanks, and War Eagle!!

  31. Hi there, your recipe on Pinterest brought me to your website. It looks great. Im now following your awesome recipe blog and will have to look the at goodie recipes. My downfall…have a great week, Karren

    1. AshleyM – you have a Tadd too? How funny! That is such a unique name – I've never met another Tadd – I've seen a few Tad but not many (if any) Tadd.

      Glad you liked the recipe!!

  32. I have made these for years. I haven't used the shredded cheese though. I roll the cresent roll up and bake on a cookie sheet. 375 for about 12-15 mins. I will leave them plain, or roll them in melted butter and crushed Ritz crackers. Then I use the cream of chicken soup and mix with 1/2 can of milk and make a gravy and pour on top. Serve with mashed potatoes

  33. My husband really enjoyed this dish but I didn't care for it. I think it's only because I gave up eating many highly processed foods and between the cresent rolls, cream of chicken soup, and cream cheese – it was just too much for me. I can see why people like it, though. The directions for baking it worked fine for me. I used just a bit of the sauce in the bottom of the baking dish to keep them from sticking and only drizzled a spoonful of sauce on top when serving. I did not mix butter into the reduced fat cream cheese, I used low fat sour cream mixed into the soup instead of milk, and used 2% cheese. I did cut the recipe in half and rolled up the filling into 2 cresent rolls kept together, seems pinched to make them a little larger.

  34. I had to share this: I accidentally mixed the cream cheese with the soup, so I decided to run with it. I addded the 3/4 cup of shredded chedddar, garlic powder onion and chicken to the soup and cream cheese then spooned it onto the crescents. I rolled them up, let them bake 15min and then topped with a little shredded cheddar and baked until the crescents were golden brown. I dk how the recipe really tastes, but my "accident" was delicious! Everyone loved it 🙂

    1. I chop slightly frozen chicken and boil in a mixture of chicken broth, garlic, (lots!) and parmisian cheese. I'm not sure on the amounts, maybe a quarter cup of parmisian?

  35. I have been DYING to try this recipe since I found it on Pinterest months ago! My hubby made it last night and I must say – I am in love!!! I will definitely be cooking this one the next time we have friends or family over!!! 🙂

  36. These r in the oven but I used the all ready cooked bag of chicken fajita meat chopped it up in smaller pieces it looks relish

  37. These r in the oven but I used the all ready cooked bag of chicken fajita meat chopped it up in smaller pieces it looks relish

  38. Will they got soggy if you roll them and then let sit about an hour before putting them in the oven?!?! I want to make them and then leave for a meeting and have my fiance put them in the oven?

    1. I bake them before adding sauce for 10 @ 400* remove from oven add sauce lower temp to 350* and bake till bubbly about 10-15 minutes. Too gloppy without baking filled rolls first- – my opinion.

    1. I know this is from January but I made this tonite & figured out the weight watchers point & its 6 points plus per 1. I made 16 instead of 14 though. And its probably only 5 or 5.5 bcuz I didnt use all the chicken I figured it out with. Btw its approx 50 calories per 1 WW point. So u could safely say 1 = 300 calories.

  39. It was great! I ended up cooking it for 40mins since it was a little doughy when I took it out at 30mins. My husband said, "There is nothing "not good" about this dish."

    I'm making this again in the future:)

  40. I tried this last night… doubled the recipe. It was AWESOME. I have 4 kids and it was a hit! Also made great leftovers for lunch today!

  41. These look easy and yummy. Going to try making up the mix and freezing for a low-maintenance weeknight meal. Just roll & bake!

    1. I didn’t know that crescent rolls crescent in a bigger size. Im definitely going to make but using the big can if crescent rolls

  42. My Mom just made this tonight to take to a Christmas party. She also made a small dish for my hubs & I to try. Delish! I will be making this myself!

  43. Tried this tonight and was so excited that it turned out delicious! My 3 kids ages 5 and under all loved it and my husband had seconds. This will definitely be made again. Thanks so much for sharing!

  44. Thanks for a good looking variation of a hubby favorite I've been cooking for years. i always used sour cream instead of cream cheese and put the biscuits on top in a casserole type dish. Anniversary is this week – totally going to surprise hubby w/ a new version of his old favorite. THANKS!!

  45. I've been making these for years! Just love them and they are a great dish to take to some recovering from an illness. They can just pop them in the oven!

  46. I just looked this up from Pinterest…looks delish. And I wanted to make it for my boyfriend…Tad!

    Too funny.

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