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Chicken Rolls

Chicken Rolls

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Monica Joy

Monica Joy

A Sunday night dinner tradition, prepared by my grandmother. These chicken roll ups are flaky, savory, and comforting. A great way to use leftover rotisserie chicken.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1488 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Roll out and separate the crescent roll dough on a large baking sheet.
  2. Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.
  3. Bake in the preheated oven until golden brown, about 20 minutes.
  4. Heat the drippings in a large skillet over medium-high heat. Stir in the onion and wine; cook and stir until most of the wine has evaporated, about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.
  5. Spoon the hot gravy over the chicken rolls before serving.
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Reviews

Hooterschick
17

Hooterschick

9/14/2010

My carnivores loved this one. I didn't make it exactly the same..omitted the croutons and used a bit more chicken and added some basil, garlic powder, onion powder and chipotle chili powder. I also didn't cook with gravy on the uncooked rolls. Made gravy in saucepan and served as a dip for the finished rolls. My husband said it's a keeper for sure.

pojojuniper
15

pojojuniper

11/29/2010

I made these and found them a little bland. Also thinking they might be good made with puff pastry instead of crescent rolls. I'm going to experiment with this recipe; will keep you all posted!

pothead81
13

pothead81

11/11/2010

excellent--i loved it so much i had to make more because i ate all the filling befor i had time to roll the chicken--lol will definetly make again

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