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Chicken Rollups: A Delicious Way To Eat Chicken

Chicken Rollups: A Delicious Way To Eat Chicken

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This dish was a hit with both of us. This is a spicier version of our favorite Chicken Rollup recipe. This recipe yielded 14 rolls. To make leftovers for my husband, I made the entire recipe. If I didn’t need leftovers, I would reduce the recipe by half.

This recipe is quick and easy for weeknight meals. The chicken mixture can be made ahead and then you can scoop it out and roll it up when you get back from work.

Yield: 6 people
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients:

2 (8-oz) cans refrigerated crescent rolls
1 (10.75-oz) can cream of chicken soup, undiluted
¾ cup grated cheddar cheese
½ cup milk
4-oz cream cheese, room temperature
2 Tbsp butter, room temperature
½ tsp garlic powder
1 tsp minced onion flakes
2 cups chopped cooked chicken
½ cup finely grated cheddar cheese
½ tsp seasoning salt
¼ tsp ground black pepper, or to taste
2 Tbsp milk
1 cup grated cheddar cheese

Instructions:

Turn oven on to 350°F Spray a 9×13-inch dish with cooking spray. Set aside.

Combine 1/2 cup milk, 3/4 cups cheddar cheese, and undiluted chicken broth. Set aside.

Blend cream cheese, butter until smooth. Add garlic powder.

Mix the chopped chicken, onion flakes, 1/2 cup cheddar cheese and seasoning salt with 2 Tbsp milk.

Unroll the crescent rolls. Place the chicken mixture on the flat end of each crescent triangular, and then roll it up starting at the thicker side.

Place a little soup mixture in the bottom of the casserole. Place the seam-side-down crescent rolls on top of the creamed mix in the casserole.

Sprinkle the remaining sauce over the top with the remaining one cup of cheese. Bake uncovered for 30 to 35 minutes.

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