Let’s be honest, I’m not a great cook. Sure, I have a slim stock of sure fire recipes I’ve mastered, but beyond that my kitchen creations are only as good as the recipes I work from.
I’d been in sort of a cooking rut until my friend Alison shared a recipe for Chicken Crescent Roll-ups on her blog, Ross Ramblings, a few months back. The cheap ingredients and simple instructions seduced me into stepping out of my kitchen comfort zone and trying something new. I mean, nothing with that much cheese could possibly be bad, right?
That’s correct. Beyond being absolutely delicious, the recipe is sinfully simple! I made it for Ryan and we both gobbled it up. Plus, we had plenty of leftovers for the next day’s lunch.
Check out the full recipe after the jump. And don’t forget to subscribe to Ross Ramblings. Alison is full of great recipes and DIY projects!
Chicken Crescent Roll-ups
Ingredients
- 1 ½ cup Chicken Cooked & Cubed
- 1 cup Cheddar Cheese Shredded
- 1 cup Milk
- 1 can Cream of Chicken Soup
- 1 can Crescent Rolls 8 count
Instructions
- Mix 1 ½cup of chicken and ½ cup of cheese in a bowl. (I used my hands to mix it and mush it all together.)
- Roll out and separate the crescent rolls.
- In each triangle, place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.
- Once you have all 8 rolled up, place them along the bottom of a lightly greased casserole dish.
- Pour the 1 cup of milk over the roll-ups.
- Spoon out the cream of chicken soup (undiluted) on top.
- Sprinkle the remaining ½ cup of cheese on top.
- Bake for 1 hour at 350 degrees.
The ingredients calls for cooked chicken. Do you cook the chicken before you bake it again for an hour?
Yes! I usually boil the chicken then cut it into cubes with scissors.
OR you could rip apart a store bought rotisserie chicken, which will add even more delicious flavor and is easy peasy! Sometimes your deli section will put yesterdays rotisseries on sale in a refrigerated isle, so then they are cheaper too!
You can also buy canned chicken 🙂
I boiled the boneless breasts in shallow seasoned water and added chopped onion for flavor.
With the soup I added a little of the cooled broth and slurred a little flour in it to thicken the sauce. I also added frozen peas to the sauce.
How did it turn out? Sounds fabulous!