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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Pin This RecipeWe 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
Ingredients:
- 2 (8-oz) cans refrigerated crescent rolls
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ¾ cup shredded 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 shredded cheddar cheese
- ½ tsp seasoning salt
- ¼ tsp ground black pepper, or to taste
- 2 Tbsp milk
- 1 cup shredded 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:
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/
Steph
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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!!
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.
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! 😉
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! 😉
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.
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!
Made this for the family tonight. Everyone loved it. Thanks so much!
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!
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!
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..
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.
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.
I made this for dinner last night and I have to say…YUM!!!! It was delicious! Thanks for sharing!
I have these in the oven now.. I added some diced jalapeno and looked bacon pieces…yum!
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!
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