Easily one of our favorite meals at my house, chicken roll-ups are sooo good and such a crowd pleaser! I made the cardinal sin of making homemade mac’n’cheese the other night (basically anything but Kraft) and Jett refused to even swallow it while Dash whined and cried while holding up a cup of the microwave single serve variation.
It was a disaster.
But that’s what you get with 4 kids, at all different ages.
But this recipe is tried and tested and it’s also one that the kids love to help out with!
Cooking chicken can take time and one thing I love about this recipe is the ability to make it in less than an hour!
If you don’t have fresh chicken in the fridge or don’t want to cook chicken breasts I have a tip that will cut your work and time in half!
Next time you make this try using canned chicken from Costco or leftover chicken from a rotisserie chicken!
Once you’ve got these ready for the oven, pop them in for 30 minutes and cook them until they are golden brown.
Once they’re done, you can pour the sauce over and around the rolls when you serve them or reserve it as a dipping sauce!
CHECK OUT SOME OF MY BAKING FAVORITES
Seriously, your family will down these in seconds! I love to serve them with a fresh steamed veggie or salad!
Share in the comments when you’ve made these!
Mom's Chicken Roll-UpsPrint Recipe
3 large cooked & shredded chicken breasts (1 1/2 c shredded chicken) (you may also use rotisserie chicken or canned chicken from Cosctco if you’re in a crunch!)
3/4 diced onion
8 oz package cream cheese
**instead of doing onion and cream cheese, you could substitute for an 8 oz tub of Chive and Onion cream cheese.
16 regular frozen crescent rolls
1 can cream of chicken
1/2 cup milk
1/2 cup melted butter
1 box crushed stuffing mix
Preheat oven to 350°
Mix chicken and cream cheese (and onion) to make the filling.
Place 2 Tbsp on each roll at the wide end and roll up.
Dip each roll into melted butter and roll in the stuffing.
Place in greased 9×13 pan.
Cook in a preheated 350* oven for 30 minutes.
Combine cream of chicken soup and milk in a saucepan and heat over medium heat until thickened.
Pour over top of rolls when serving.
By Lorraine Riding