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.

WATCH How to Make Chicken Roll-Ups #2

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 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.
  • Bake uncovered for 30 to 35 minutes.

Video:

Steph

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Comments

  1. 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?

  2. 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!!! 🙂

  3. 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

  4. 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

  5. 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 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.

  6. 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:)

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