CHICKEN ROLLUPS #2

My family calls these Chicken Roll-ups “heaven in a pan”. It’s so good we have to have it at least twice a week! I never have to worry about leftovers because they gobble it until it’s all gone. So what’s inside these delicious roll-ups? It’s chicken and cream cheese topped with melty cheese! Incredibly easy to whip up and super perfect for busy weeknights.

Ingredients

2 (8 ounces) cans refrigerated crescent rolls

1 (10.75 ounces) can cream of chicken soup, undiluted

¾ c. grated cheddar cheese

½ c. milk

4 ounces cream cheese, room temperature

2 tablespoons butter, room temperature

½ teaspoon garlic powder

1 teaspoon minced onion flakes

2 c. chopped cooked chicken

½ c. finely grated cheddar cheese

½ teaspoon seasoning salt

¼ teaspoon ground black pepper, or to taste

2 tablespoons milk

1 c. grated cheddar cheese

HOW TO MAKE CHICKEN ROLLUPS #2

Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a cooking spray, grease a 9 x 13-inch baking dish.

Step 2: In a bowl, whisk a half cup of milk with 3/4 cup cheddar cheese and undiluted chicken soup. Set aside.

Step 3: In a different bowl, mix the cream cheese with butter until very smooth. Add the garlic powder and stir, then the chopped chicken, onion flakes, half cup cheddar cheese, seasoning salt, pepper, and 2 tbsp milk.

Step 4: Scoop the chicken mixture on the wide end of each unrolled crescent triangle. Roll each beginning at the thicker end.

Step 5: On the bottom of the dish, drizzle a little amount of the soup mixture, then place the crescent rolls on top seam-side down. Over the rolls, drizzle the rest of the sauce and sprinkle with a cup of cheese.

Step 6: Place in the preheated oven and bake for about 30 to 35 minutes, uncovered.

0 Shares