Tuesday, August 12, 2014

Chicken Roll Ups

Pinterest inspired, easy and yum.

Five ingredients.  I used...

Grands large crescent rolls - 1 tube
Chicken breast strips - already cut and seasoned - almost used the whole bag
low sodium cream of chicken soup
Mexican style shredded cheese
2% milk

Below stuffed, rolled, covered in sauce and ready to bake.

Baked, puffed, browned and delicious.

Recipe found here.  I topped mine with pepper and Tony's creole seasoning before popping it in the oven.  I also did not spray my pan with that spray stuff and they did just fine.  The layer of sauce underneath helps them to not stick.  

  • 6 oz cooked chicken breast, chopped
  • 1 can crescent rolls
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup cheese

Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray.

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

Bake for 30 minutes or until bubbly.

Read more: http://www.plainchicken.com/2009/03/chicken-roll-ups.html#ixzz3AAy1ndvo


  1. Luck girl that you didn't have a sticking problem! I baked some burritos with enchilada sauce on the bottom of the pan and thought I'd need a jack hammer to get them out! Sounds like a quick, tasty meal:@)

  2. This looks delicious, Lori! Thanks for sharing!


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