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.
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 Tadd 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.
Yield: serves 6
Chicken Roll Ups #2
prep time: cook time: total time:
2 (8-oz) cans refrigerated crescent rolls
1 (10-3/4 oz) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup milk
4-oz cream cheese, room temperature
2 Tbsp butter, room temperature
1/2 tsp garlic powder
1 tsp minced onion flakes
2 cups chopped cooked chicken
1/2 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/4 tsp ground black pepper (or to taste)
2 Tbsp milk
1 cup grated cheddar cheese
Set oven to 350°F. Spray a 9×13 dish with cooking spray. Set aside.
Mix together 1/2 cup milk, 3/4 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, 1/2 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.