Not only are these chicken roll ups delicious and easy, but everyone will enjoy it – especially kids – especially if they assist when preparing the roll ups. It is a comfort food and like pot pies but come together in a fraction of the time. I love finding recipes that are gems and this is one example!
I found this to be a fantastic recipe for a kid-friendly dinner when one of my children has friends over. The kids now request this when friends come over for a sleepover. My family cannot resist the savory creamy sauce and the crescent rolls – there is something about crescent rolls that are irresistible!
It will be a family favorite for the whole family!
Ingredients
2-3 boneless, skinless chicken breasts – shredded
1 Can crescent rolls
1 (10.5oz) can cream of chicken soup – don’t throw the can away
½ Soup can of broth from cooking the chicken – use saved soup can for measuring
1/2 Soup can of milk – use saved soup can for measuring
1 Tbsp. all-purpose flour
6 oz cheddar cheese – shredded (plus more to sprinkle on top if desired)
Pinch salt
Pinch pepper
Directions
Preheat oven to 375° F.
Grease a 9×13 baking dish.
Place the chicken breasts in a pot and cover with water, bring to a gentle boil, reduce the heat, and simmer the chicken until
the internal temperature reaches 165° F – this could take anywhere between 8 to 16 minutes depending on the size and
thickness of the chicken.
Remove from heat and transfer chicken to a plate or bowl and set aside. Don’t pour out the water (broth), you will use it
later so set it aside.
When the chicken has cooled enough to touch, either shred using two forks or chop into small pieces, set aside.
In a bowl, whisk together the soup, broth, milk, flour, salt, and pepper.
Unroll the crescent dough and separate into the triangles.
Sprinkle cheese over each triangle of dough. Then at the larger end, place a good heap of the chicken.
Roll up and place in the prepared 9×13 baking dish. Repeat with each triangle using all the cheese and chicken.
Once all the roll ups are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much).
Bake for 25 minutes, remove, top with a little more cheese, and return to the oven until golden brown – about 5 minutes.
Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
Notes
• Leftovers: If you have leftovers, or baked one for the next day, let it cool completely and transfer to an airtight container of cover with plastic wrap. Store in the refrigerator up to three days.
• Reheating: You can either place in oven preheated to 350° F for 15 minutes (heated through) or microwave for 30 seconds at a time until heated.
• Spice: If you would like to spice the dish with some heat, as a little cayenne pepper or some hot sauce to taste.
• Soup: Cream of Mushroom and Cream of Celery are great substitutions for Cream of Chicken.
• Herbs: Adding chopped fresh herbs at the end as a garnish adds a brightness to the dish and enhances the flavor profile.