Chicken Roll Ups

I have altered this recipe over the years (I don’t use all the ingredients it calls for). I put my version first and then the original version after. I am not a huge cream cheese fan, but these are really good.

Chicken Roll Ups
4 boneless, skinless, chicken breast-cooked
1 stick butter (room temperature)
8 oz. package of cream cheese
2-4 packages crescent rolls

Cut cooked chicken into small bit-size pieces. Mix together butter and cream cheese and add chicken mixture (if the cream cheese and butter aren’t mixing very easily, add the hot chicken and that will make them melt and mix together nicely).

Use two rolls (connected to make a square) per chicken roll. Drop about 3 tablespoons of mixture onto rolls and roll up, sealing it thoroughly. Cook 20 minutes (or until the rolls are golden brown) at 350°. Makes 10 roll ups.

**Hint: You can eat these the next day. Just put them back in the oven and reheat until the center is hot.


Chicken Roll Ups (original version)
4 boneless, skinless chicken breasts-cooked
1 stick margarine
8 oz. package cream cheese
½ tsp sage
1 diced green onion
3-4 packages crescent rolls
Stove top stuffing
Gravy (use a can of “cream of ...” soup of your choice (chicken, mushroom, etc))

Cut cooked chicken into small bit-size pieces. Mix together margarine, cream cheese, sage, and onion. Add chicken mixture.
Use two rolls (connected to make a square) per chicken roll. Drop about 3 tablespoons of mixture onto rolls and roll up, sealing it thoroughly. Dip in melted butter and then roll in crushed stove top stuffing. Cook 20 minutes at 350°. Serve with gravy. Makes 10 roll ups.

History: My sister got this from one of her college roommates.