Chicken Roll Ups
A comforting dish of seasoned chicken enveloped in flaky crescent rolls, topped with creamy soup and cheese.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Oven
Ingredients
- 6 oz cooked chopped chicken breast (approximately 1 to 1½ cups)
- 1 can refrigerated crescent rolls (8 oz)
- 1 can unsalted cream of chicken soup (10.5 oz)
- ½ cup milk
- ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F.
- Lightly spray a 9x13-inch baking dish with cooking spray.
- In a bowl, mix cream of chicken soup, milk, and shredded cheddar cheese until smooth.
- Open the crescent roll package and separate the dough into eight triangles.
- At the large end of each triangle, place a generous amount of chopped chicken and top with about 1 teaspoon of the soup mixture.
- Roll each triangle from the large end toward the point, wrapping the filling inside.
- Spread ⅓ cup of the soup mixture on the bottom of the prepared baking dish.
- Arrange the rolled crescent rolls seam side down in the dish.
- Pour the remaining soup mixture over the top of the crescent rolls.
- Bake for about 30 minutes, until bubbly and golden brown.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.