Chicken Roll Ups

Chicken Roll Ups
1 (8 oz.) pkg. cream cheese
Chives, cut up
1/8 tsp. pepper
6 Tb. butter or margarine
2-4 cups cubed cooked chicken
1 (4 oz.) can mushrooms, optional
¼ cup butter, melted
2/3 cup crushed dry stuffing (or 2/3 cup finely chopped crumbs and ½ tsp. salt; blend to  make fine crumbs)
2 cans (8 each) refrigerated crescent roll dough

Beat cream cheese, chives, pepper, and butter until smooth. Can add other spices if you want. Fold in chicken and mushrooms. Put ¼ cup of the chicken mixture into a crescent roll. Roll dough around filling and seal all around. Dip rolls in melted butter and roll in stuffing to coat. Bake on ungreased cookie sheet at 325° for 30 minutes.
dough triangles with chicken filling
little bundles--try to seal all the seams
dipped in melted butter and getting a crumb coating

all baked!
Gravy:
1 can cream of chicken soup
1/3 can water
¼ cup sour cream
Lemon juice to taste
Heat through. Serve over chicken roll ups.
Variations: You can make a recipe of roll dough with about 4 cups of flour (see Bread Machine Roll Dough); let rise once, divide in two, roll each ball into a circle and cut into eight wedges. Continue as usual. You can bake without a crumb coating if desired. These freeze well and make a quick dinner, although they take a long time to defrost.

Tiffany's Note: I probably use more chicken or turkey then the recipe calls for--I don't think I've ever measured how much I use.  I usually make them after a turkey holiday and use leftover cooked turkey.  (The roll dough is usually on sale during the holidays so that's another bonus!)  Everyone loves these--they are a universal favorite! 

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