Chicken & Cheese Rollups

READY IN: 50mins
Recipe by Steve P.

Esay and delicious Chicken Casserole with a nice Cheddar cheese topping. Try it with leftover Turkey at Thanksgiving time too!

Top Review by HoosierMomOf5

This is similar to one of our family favorites only, better. I added a can of cream of broccoli soup in addition to the two cream of chicken to make a little "gravy". The next time, though, I will reduce the cheese by half. Three cups was a bit much for our tastes. Still, this recipe has replaced the old one in my recipe file!

Ingredients Nutrition

Directions

  1. Boil the Chicken Breasts for 20 minutes, or until they are completely cooked.
  2. Remove them from the boiling water and let them cool.
  3. Once they have cooled, cut them into bite size pieces.
  4. Combined the Cooked Chicken, Cream of Chicken Soup, 2 Cup of Shredded Cheddar Cheese, Salt and Black pepper in a large bowl and mix well.
  5. Remove the Crescent Rolls from the cans, separate them into the pre-cut triangles and roll them out slightly.
  6. Put 2 Heaping tablespoons of the chicken mixture in the middle of the triangle and fold the crescent rolls up.
  7. (The rolls should be overstuffed.) Put the rolls in a baking dish, seam side down.
  8. Put any remaining chicken mixture around the rolls.
  9. Bake in a 350 degree oven for 25 minutes or until the tops of the crescent rolls are golden brown, remove, and cover the rolls with the other cup of Shredded Cheddar Cheese.
  10. Return to the oven for an additional 10 minutes.

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