Prep 20 mins
Cook 25 mins
Excitingly Good! My neighbor, Millie, gave me this recipe and my family has enjoyed them ever since. The cream cheese/chicken filling is delicious! Very popular with teenagers and children.
- 1 chicken breast, cooked and shredded
- 1 (8 ounce) refrigerated crescent dinner rolls
- 1 (3 ounce) cream cheese
- 1⁄2 cup butter, melted
- 1 1⁄2 cups seasoned stuffing mix (Pepperidge Farm)
- 1⁄4 cup water
- 1⁄4 cup sour cream
- 1 (10 ounce) cream of mushroom soup
- Melt cream cheese slightly in a microwave. Mix with shredded chicken.
- Separate rolls. Start at widest part of rolls and spread with chicken mixture. Roll up and seal at point.
- Dip each roll into melted butter and then roll in stuffing to coat. Place roll ups in a greased 7 x 11 (best) or 9 x 13 inch pan.
- Mix mushroom soup, sour cream and water. Pour mixture over roll ups. Bake in a 375 degree oven until light brown for approximately 20 to 25 minutes.
These were very tasty. Nice and easy to fix. Will make again. Thanks for posting.
We liked this but it definitely needs to be bumped up a notch to serve to adults. I used Boursin cheese instead of the cream cheese and I added 2 minced cloves of fresh garlic to the chicken/boursin cheese mixture. Also added generous amounts of salt and black pepper to the chicken mixture. I had trouble getting the stuffing to stick to the chicken, even after liberally dousing the chicken in melted butter. I rolled chicken around in the stuffing and then I put the remaining stuffing on the chicken rolls, letting most of it slip off. I then poured the remaining melted butter over the chicken rolls and tried to make the fallen stuffing stick. No such luck!!!!Poured the sauce over the rolls and let it intentionally slide onto the stuffing in the bottom of the dish. Seasoned the sauce with more salt and pepper as I knew it would be somewhat bland. Will make again, only adding more spices and possibly some fresh herbs. Very easy to put together.