Cheesy Chicken Rolls

I am the self-declared casserole woman! Aren’t casseroles (and things similar) just wonderful? If you ever don’t know what to make you can just throw everything you have into a 9×13″ baking dish and bake it and then Bam! you have a meal! These are like a mix between a casserole and enchiladas, minus all the Mexicanness. Long story short, they’re pretty good and easy to make.


You Will Need:

-2 cans of crescent rolls

-1 can of cream of chicken soup

-3/4 cup of shredded cheddar cheese

-1/2 cup milk

-4oz cream cheese (half a block)

-2 Tablespoons butter

-1 teaspoon garlic powder

-1 teaspoon onion powder

-2 boneless skinless chicken breasts, cooked & cut up or shredded

-3/4 cup shredded cheddar cheese

-1/2 teaspoon salt

-1/2 teaspoon pepper

-2 Tablespoons milk

-1 cup shredded cheddar cheese



-Preheat oven to 350 degrees

-Grease a 9×13″ baking dish

-Mix together 1/2 cup milk, cream of chicken soup, and 3/4 cup cheddar cheese….set aside

-Cook and cut up chicken

-In a large bowl cream together cream cheese and butter until smooth

-Mix in garlic and onion

-Mix in chicken, 3/4 cup cheese, salt, pepper, and 2 Tablespoons milk

-Unroll the crescent rolls and place a large spoonful of filling at the top center of the roll and roll it up

-Drizzle a little bit of the soup mixture into the bottom of the dish and begin placing the filled rolls in the dish

-Once you have filled all the crescent rolls cover them with the rest of the soup mixture and top with cheese

-Bake for 30 minutes


Published by Raising Rowletts

Farmer's Wife. Homeschooling Mom of 5. Coffee Addict. Disney Travel Agent

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