Chicken Rolls

Chicken Rolls

13 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Monica Joy
Recipe by  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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Adjust Servings

Original recipe yields 4 servings



  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 (13)

Rate This Recipe


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.



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

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Amount Per Serving (4 total)

  • Calories
  • 662 cal
  • 33%
  • Fat
  • 38.3 g
  • 59%
  • Carbs
  • 47.3 g
  • 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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Cordon Bleu Chicken Rolls


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Buffalo Chicken Rolls