How to make Chicken Roll Ups?
Tips to make Chicken Roll Ups:
- Try adding in some crumbled up bacon pieces to the chicken filling mixture. I like adding about 6-8 pieces of cooked bacon.
- Try adding some diced onion or mushrooms to the filling mixture, for a little more flavor and to get some veggies in there.
- Other mix in ideas are diced green onions, celery, bell peppers, jalapenos, chopped broccoli, corn, or diced green chilies, jalapenos.
- This recipe makes a lot, so you can cut the recipe in half to not make as many, or save them in the fridge for later.
What to serve with Chicken Roll Ups?
- white rice
- mashed potatoes
- cheesy potatoes
- rice pilaf
- roasted veggies
- side salad
- Caesar salad
- fruit salad
How to store leftovers?
This recipe makes a lot, so chances are you might have leftovers. You’ll want to store the leftovers in the fridge in an airtight container. They should stay good for up to 4 or 5 days.
Reheat the roll ups in the oven or airfryer to ensure the best results. But they can also be microwaved until warm as well.
Chicken roll ups can also be frozen. Wrap the individual rolls in plastic wrap or foil then place them all in a ziptop bag. Bring as many out as you need and let them thaw for about 30 minutes at room temperature, then bake them again until warm.
Crescent Chicken Roll Ups
For the Chicken Roll Ups:
- 2 cups cooked and shredded chicken
- 8 oz cream cheese (softened)
- 2 TBS milk
- 1 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 16 oz refrigerated crescent rolls (two 8oz cans)
- 1/4 cup melted butter
- 2 cups Italian bread crumbs
For the Chicken Gravy:
- cream of chicken soup
- 1/2 cup milk
- Preheat the oven to 350 degrees Fahrenheit.
- Add the chicken, cream cheese, milk, salt and pepper to a large bowl, and stir them together.
- Separate crescent rolls into triangles.
- Add a spoonful of chicken into the bottom of the triangle. Fold in the bottom corners and roll them up.
- Carefully dip the roll into butter, then into the Italian bread crumbs.
- Place the roll onto a cookie sheet. Repeat with additional rolls.
- Bake the rolls for 15 to 20 minutes until the rolls are lightly golden, and the filling is hot.
For the Chicken "Gravy"
- Add cream of chicken soup and milk to a small pot over medium heat, and stir them together until heated through.
- Serve sauce over the top of the baked rolls.