Chicken Rolls

Chicken Rolls

Monica Joy 55

"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."


1 h 10 m servings 662 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Your rating



  1. 15 Ratings


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...

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!

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

My boyfriend loved this and he said it was one of my masterpieces. :) I omitted making the gravy. I didn't have any lemon pepper so I used a fresh lemon and squeezed the juice. Good thing I save...

Made this last was delicious! I used Neufchatel, fresh chives and bread crumbs because I didn't have croutons. It was really delicious and the gravy was awesome as well. Next time I t...

These were so good. I used reduced fat cream cheese and fresh chives and left out the mushrooms for the kids and hubby. They were so easy to prepare and took no time at all. Thanks for the recip...

These were ok. The dipping sauce does not seem to match the flavors of the inside of the roll. The kids didn't love them, I think it is a little too rich for a kids taste. It was fun to try s...

Very good! Took the advise of a previous reviewer and used puff pastry instead. Used leftover rotisserie chicken and did not make the gravy nor did I roll in the crumbs.

i also added garlic and some shredded fontina cheese. Also for the sauce I used half chicken gravy and half cream of chicken and herb soup, thined it out with just a little bit of water and was ...