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When you think of home and home cooked meals there is always one that just stands out above the rest. A meal that you can remember being served for as long as you can remember. A meal that is just so good every time you have it. Well that is what this meal is to me. My mom made the best chicken roll-ups so I am here to share it with you today!
This is a crescent stuffed with chicken, mushrooms, and cream cheese...mmmmmmm!
1. First, boil your chicken in water. When it has cooked all the way through, take it out and let it cool. Then shred into small pieces. You should have from 1.5-2 cups of cooked shredded chicken.
3. When you chicken has cooled and has been shredded add it to your bowl and mix all the ingredients together really well. I have found it best to just mix with your hands. That way you can get the cream cheese and butter mixed in so that there are no clumps.
4. Next, lay out all of your crescents. You will need two cans totaling 16 crescent triangles. Put a nice big spoonful towards the larger end of the triangle. Depending on how much chicken you added you may not be able to fill all 16 triangles. I put 1.5 cups of chicken in my mixture and was able to fill 13 of them.
5. Roll up the crescents making sure the ends get tucked in and you have sealed all openings.
6. Dip each roll into melted butter and then cover with the bread crumbs. My mom always added a little bit of chopped nuts into the bread crumbs so I do too! Then place on greased cookie sheet.
7. Bake in oven at 375 degrees for 18 minutes or until brown and cooked through.
8. When there is about 5 minutes left on the timer start heating up the gravy to pour on top. Combine one can of cream of chicken soup and 1/2 cup of milk in a pot and cook until warm.
9. When everything is done, place crescent rolls on plate and top with your gravy sauce and enjoy!
Prep time: 35 minutes
Cook time: 18 minutes
Yield: 16 crescents roll-ups
Ingredients:
mixture inside crescent -
6 ounces cream cheese
4 tbsp. soft butter
1/4 teas. pepper
3/4 cup mushrooms
2 cups cooked shredded chicken
2 cans crescent rolls (16 crescents)
dip crescents in before baking-
1 cup of bread crumbs
1/2 cup chopped nuts (optional)
4 tbsp. melted butter
gravy on top-
1 can cream of chicken soup
1/2 cup of milk
