Chicken Rolls


As you can probably tell by now, I’m a lover of comfort food. Anything with carbs, really. Especially those recipes that mix carbs with carbs. And those that add some butter to the mix of carbs? Oh sweet heaven! This recipe is one of those. You’ll love the crisp of the bread crumbs on the outside yet the creamy chicken filling on the inside. Because, when it comes to love, it’s not just what’s on the outside . . . it’s what’s on the inside that counts.


1 can chicken

4 oz. cream cheese

1/2 cup butter or margarine, divided

1/8 t pepper

1 package Pillsbury crescent rolls

4 slices bread, crumbed

1 can cream of chicken soup

1/2 cup milk


Mix chicken, cream cheese, 1/4 cup butter or margarine and pepper on medium speed until blended. Unroll crescent rolls. Place 1/3 cup chicken mixture in the center of each roll.


Fold corners around filling, forming a roll.



Melt remaining 1/2 cup butter or margarine. Roll each roll in melted butter and then in bread crumbs. Place on ungreased cookie sheet.


Bake at 350 for 20 minutes. Meanwhile, mix soup and milk in saucepan. Cook over low heat, stirring frequently. Serve chicken rolls with gravy.


p.s. You can make mini chicken rolls by cutting each crescent roll into two triangles and placing 1-2 T chicken filling on each roll. Continue on with recipe as usual.


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