Chicken Rollups

Recipe Adapted From: Plain Chicken
Posted:     File Under: Main Course
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Every once in a while I go through all my "pins" in hopes of finding a new family favorite. A lot of my recipes have chicken and cream of chicken soup. I guess we like that! This recipe is no exception. This was my second time making the Chicken Rollups. We do like them but I will say, I find them to be very rich. That isn't a bad thing but next time I am going to use less cream cheese and less cream of chicken and less cheese in general. I love the fact that I don't have to worry about a side dish. The kids loved this so I will definitely make it again!

Be sure to bake long enough. I had to put ours back into the oven because the crescent rolls were still a little raw.

Serves   : 6
Prep   : 20 Minutes
Bake   : 30 Minutes
Preheat Oven   : 350 Degrees

2- 8oz   Crescent Rolls
1 can   Cream of chicken soup, undiluted
3/4 cup   Grated cheddar cheese
4 oz   Cream cheese, softened
2 Tbsp    Butter, softened
1/2 tsp   Garlic powder
1 tsp   Onion powder
1/2 cup   Grated cheddar cheese, for filling
1/2 tsp   Seasoning salt
1/2 tsp   Black pepper
2 Tbsp   Milk
1 cup   Grated cheddar cheese, for topping
2 cups   Chicken breasts, cooked and chopped

In a small bowl mix together 3/4 cup cheese, milk and cream of chicken soup. I added some chicken to this.
In another bowl, for the filling, mix together, softened cream cheese and butter until smooth.
Add garlic powder, chicken, onion powder, cheddar cheese to the butter and cream cheese and mix well.
Add seasoning salt and pepper.
Spray a 13x9 pan. Spread a small amount of soup mixture into pan.
Unroll crescent rolls and put a spoonful of the mixture into the center.
Roll up starting with the thicker end. Place in the 13x9 pan.
Once completed and all rolls are in 13x9, drizzle with soup mixture.
Top with grated cheese and bake for 30 minutes or until cooked thoroughly.

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