Cheesy chicken crescent roll-ups
Flaky crescent rolls stuffed with creamy, cheesy chicken and baked in a golden sauce, the kind of dinner that never leaves a crumb.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.08 a serving
- 620 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 tbsp butter, for the dish
- 1 can canned chicken breast, drained
- 4 oz cream cheese, at room temperature
- 1 cup shredded cheddar, divided
- 1 can refrigerated crescent rolls, 8 rolls
- 1 can cream of chicken soup
- ¾ cup milk
From your pantry
- ½ tsp garlic powder
Each serving has about 620 calories, 32 g protein, 32 g carbs and 39 g fat, and costs about $2.08 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F and butter an 8- or 9-inch square baking dish.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Mix the chicken, cream cheese, ½ cup of the cheddar and the garlic powder in a bowl until well combined.
Unroll the dough and pull apart the 8 triangles. Put about 2 tablespoons of filling on the wide end of each one and roll it up toward the point.
Dolly’s tip: A little filling peeking out of the sides is fine. It turns golden and crispy.Set the rolls in the dish, point side down.
the soup, milk and ¼ cup of the cheddar in the same bowl and pour it around the rolls, not over them.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Keeping the tops dry is what lets them bake up golden instead of soggy.Scatter the remaining cheddar over the tops and 25 to 30 minutes, until deep and the sauce is bubbling.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Let them sit 5 minutes, then spoon the sauce over each roll as you serve.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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