Easy Chicken Roll-Ups

Chicken Roll-Ups


I’ve made several versions of this simple chicken dish, but this recipe came from my awesome sister-in-law, Jennifer.  With just a handful of ingredients and a fairly short cooking time, this recipe is so simple to make on a busy weeknight.  Serve it up with some green beans or steamed broccoli and a sweet potato and you have a hearty, nutritious meal!  This recipe makes 8 roll-ups, which was more than enough for my husband and me, but you could certainly double the recipe and make 16.

Recipe Ingredients

  • about 2 cups cooked, shredded chicken
  • one regular can (8) crescent rolls
  • 8 oz sour cream
  • 8 oz cream of chicken soup
  • 8-12 oz shredded cheese (I prefer colby jack for this recipe)

Chicken Roll-Up Ingredients

Pre-heat oven to 350, then spread crescent rolls out, topping them with chicken, then with cheese.  Then allow kitty to get as close as possible before screaming like a maniac to scare her away.

Chicken Roll-Ups

Chicken Roll-Ups

Then, roll ’em up (hence the recipe name; get it? I thought you would) and place them in 9×9 baking dish (or a 9×13 if you are doubling the recipe).

Chicken Roll-Ups

Then, mix your sour cream and cream of chicken soup.  I used my Cream of Chicken Soup Substitute recipe for this, so it mistakenly isn’t quite 8 oz, but I dealt with that.  Anyway, mix the sour cream with the chicken soup and pour over top the roll-ups.

Cream of Chicken Substitute

Chicken Roll-Ups

Bake for about 30 minutes, or until golden brown on top.  I would love to say I have a picture of the finished product, but alas, I accidentally deleted it in the transfer of pictures from memory card to computer.  But trust me; they were golden brown, and a perfect combination of crust, cheese, and chicken!  For sheer convenience and tastiness I give this recipe 4/5 herbs!

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