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February 16, 2012

Chicken Croissant Roll-ups

We sincerely loved it.  I made it a second time just to be sure.  Yep, we loved it.  The second time I made the dish, I doubled the filling and used the extras for sandwiches made on Hawaiian Sweet Rolls. ~Good stuff~. new go-to (P)inspiration site!
This recipe came from a pin I saw...

 Chicken Crescent Roll-ups
2 (8 oz.) cans Crescent Roll dough
1 ( 10.75 oz.) can condensed cream of chicken soup
3 c. shredded cheddar cheese, divided
1/2 c. milk
4 oz. cream cheese, softened
2 Tbsp. butter, softened
3/4 tsp. garlic powder
3/4 tsp. seasoning salt
1/2 tsp. pepper
2 Tbsp. milk
2-3 green onions, thinly sliced
2 c. chicken, cooked, chopped

Preheat oven to 350 degrees.
Mix together the 1/2 c. milk, 3/4 c. grated cheese, and canned soup.
In a large mixing bowl combine the cream cheese and butter. Add in the garlic powder, seasoning salt, and pepper. Add the 2 Tbsp. milk, chicken, green onions, and a 1/2 c. shredded cheese. 
Roll out the crescent dough, separate into triangles, and then place a heaping tablespoon of the filling in the center of the wide end of the triangle. fold the two corners over the filling, toward the center of the dough triangle, then roll from the widest part of the dough toward the point. Pinch ends closed.
In a 9 x 13 baking dish (which has been lightly coated with non-stick spray), spread a small amount (about 1/4 c.) of the sauce mix on the bottom.
Place the rolls, seam side down in the pan. Repeat with the remaining dough/filling.
Pour the remaining sauce over the top of the rolls, and sprinkle with the remaining shredded cheese (lots of "remains" in this recipe, bwaaa haaaa).
Bake, uncovered, for 30 minutes, or until hot and bubbly in the center of the dish.

Note:  The second time I made these, I used the large size can of crescent rolls, and only needed 1 can instead of 2.
I did make minor changes to this recipe to suit my own family's tastes, but you can see the original recipe here:  Recipe adapted from: PlainChicken.coml

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