Chicken & Cheese Roll Ups

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Crescent rolls filled with shredded chicken, cheddar cheese, surrounded by a delicious creamy sauce then baked in the oven for a fabulous meal that everyone will love. This recipe can easily be cut in half.

 

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Ingredients

 

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Spray a 9” x 13” baking

dish with cooking oil.

 

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Remove the crescent roll

dough from the can.

 

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Place one of the triangles onto a plate.

 

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Place a nice size pinch of chicken

and cheese at the wide end.

 

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Roll the dough tightly starting from the

large end and rolling toward the small end.

 

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Continue with the rest of

the triangles and place them

into the prepared baking dish

two rows of 8 long.

 

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In a medium bowl whisk the soup,

chicken broth, milk, flour, salt

and pepper until smooth.

 

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Carefully pour the sauce around the

crescent rolls trying not to pour it on top.

 

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Bake in a preheated 375 degree

oven for 25 minutes.

 

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Remove from the oven and sprinkle

the remaining cheese evenly

over the top of the rolls.

 

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Place it back into the oven uncovered

until the cheese melts, about 5 minutes.

 

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Let it stand for 5 minutes. Drizzle the

sauce over the top of the rolls then serve.

 

Chicken & Cheese Roll Ups

http://www.InDianesKitchen.com

A9FB199D-354B-41D7-9C38-802D0E673742

Ingredients

  • 2 large chicken breasts, cooked and shredded
  • 2 cans crescent rolls, 8 in each can
  • 1 can cream of chicken soup (10.5 oz.)
  • 3/4 cup chicken broth
  • 3/4 cup milk
  • 1 Tbsp. all purpose flour
  • 8 oz. shredded cheddar cheese
  • Salt to taste
  • pepper to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Spray a 9″ x 13″ baking dish with cooking oil.
  3. Remove the crescent roll dough from one can.
  4. Place one of the triangles of dough onto a plate. Place a nice size pinch of chicken and cheese on the wide end of the dough.
  5. Roll the dough, chicken & cheese tightly to the small end of the dough. Repeat with the rest of the triangles.
  6. Place the rolls, small side down, into the prepared baking dish in 2 rows of 8 lenghtwise.
  7. In a medium bowl whisk the soup, chicken broth, milk, flour, salt and pepper until smooth.
  8. Carefully pour the sauce around the crescent rolls trying to keep it off of the top of the dough.
  9. Bake uncovered for 25 minutes.
  10. Remove from the oven and sprinkle the remaining cheese on top of the rolls.
  11. Place it back into the oven uncovered for 5 minutes or until the cheese melts.
  12. Let it rest for 5 minutes. Drizzle the sauce over the top of the rolls the serve.

http://www.InDianesKitchen.com

Categories: Cheese, Chicken, Rolls, Sauces, Soup

56 Comments »

  1. Diane, I wasn’t here for some time, I’m back and what I see? More and more wonderful food. I have to tell you, that I cannot eat since my accident, I lost a lot of weight and I don’t like anything. So I have to visit your blog frequently, maybe I’ll will like something 😦 Many hugs!

    Liked by 1 person

    • Thank you for such kind words! I would love to lose a lot of weight but not the way you are doing it. It would be wonderful if something I post would be appealing to you. I hope and pray things can get back to normal someday. Right back at ya with even more hugs! ❀

      Liked by 1 person

  2. Off topic, Diane – I made those chicken thighs (bone in) with your Asian wing recipe and it was great!! I air fried 2 thighs for 20 min. @ 380*F. I put them in the marinade and got busy elsewhere. So they were turned and sat in the sauce for about 1 1/2 hours. Then I air fried them 17 minutes more. The skin was super crispy and SO tasty. I saved the sauce for dipping, but I didn’t need to dunk every piece, because you could tell the taste was there almost to the bone!!

    Liked by 1 person

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