Chicken Roll-Ups are the perfect comfort food. Chicken and cream cheese mixed together inside a warm roll and smothered in a chicken gravy. This might be your new favorite.
I’m a sucker for good old comfort food and these Chicken Roll-Ups sure hit the spot with me.
I remember my mom making a similar recipe when I was growing up. Then I got one from my in-laws and then some from friends. I used all those yummy recipes to come up with my favorite mix of them all.
One thing that I do that’s different is using Rhodes Rolls instead of crescent roll dough. I never had any of that refrigerated dough on hand and wanted to make these more often. I almost always have a large bag of Rhodes Rolls, so I tried it and now I won’t go back. And you are able to make bigger chicken roll-ups without feeling like you are going to bust through the dough.
And then let’s talk about the gravy. So easy and so delicious. I’ve made gravy for these Chicken Roll-ups several different ways, but this is by far my favorite recipe.
- 2 cups Chicken, cooked and shredded
- 4 ounces Cream Cheese, softened
- 1 Tablespoon Butter, softened
- ½ Tablespoon dried Chives
- ½ Tablespoon dried, minced Onion
- Salt and Pepper, to taste
- 1- (8 oz) can Pillsbury Crescent Roll dough, or 4-6 Rhodes rolls thawed (usually what I use can I have these on hand all the time)
- ¼ cup Butter, melted
- 1 cup Italian Breadcrumbs
- Gravy
- 1 can Cream of Chicken soup
- 1 packet Chicken Gravy mix
- ¾ cup Water
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet with cooking spray and set aside.
- Mix together the softened cream cheese and 1 tablespoon butter. Add in chicken, chives, onion and season with salt and pepper.
- Set out 4-6 Rhodes Rolls to thaw. Once thawed, press dough out into a thin rectangle shape.
- If using crescent roll dough, unroll your crescent dough and press together two triangles to create one rectangle. Make sure you press together the perforations well so your filling won't come out during baking. You should have 4 rectangles total.
- Spoon about 3 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling. Press together to cover filling entirely. Shape into a ball. Repeat with all rectangles. Once all pillows are formed, dip each into the melted butter, and then coat in breadcrumbs. Shake off excess. Place each coated chicken pillow onto the greased cookie sheet.
- Bake for 20-25 minutes or until golden brown.
- While chicken pillows are baking, make the chicken gravy. In a small saucepan, mix together the cream of chicken soup, gravy packet and water. Bring to a boil, and then reduce heat to low and let simmer and thicken until ready to use.
- Pour gravy over each chicken pillow and serve!
Serve this with a side salad and some yummy rice.
I like to double the recipe so I can make them up and freeze them. Then I can pull one out at a time for a quick yummy lunch. Or for dinner in a few weeks. Makes life so much easier for me.
So make sure you add this one to your meal plan
One of my favorite comfort foods! I’ve never thought to freeze them before. Do you freeze them after they are cooked? How do you reheat them?
I done it both ways. I will just reheat them in the oven after. Just pull them out and thaw them before cooking.
Do you need to let the dough raise at all after forming the pillows?
No. You wouldn’t want them to rise for this recipe.