Quick and Easy Chicken Roll Ups for Busy Weeknights

If you’re looking for a dinner that’s both comforting and effortless, these chicken roll ups are an absolute winner. They’re creamy, cheesy, and so simple to put together that they’re perfect for busy weeknights. The whole family loves these, even the kids. It is something they ask for.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, lunch, Main Course

Cuisine: American

Keyword: Casserole, chicken recipe, crescent roll recipe, easy meals, easy recipe, kid friendly recipe, rotisserie chicken recipe

Servings: pieces

Calories: 183kcal

As an Amazon Associate I earn from qualifying purchases.

Kitchen Essentials

Casserole Set

Aluminum Cake Pan

Ingredients

6 Ounces Chicken rotisserie chicken or cooked chopped chicken breast (approximately 1 to 1-1/2 cups)
8 Ounces Refrigerated Crescent Rolls 1 (8-oz) can refrigerated crescent rolls
10.5 Ounces Cream of Chicken Soup 1 (10.5-oz) can
½ Cup Milk
½ Cup Cheddar Cheese shredded

Instructions

Preheat oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray.
Chop the rotisserie chicken. If using raw chicken breasts or chicken thighs, cook first and dice into bite size pieces. Set aside.
6 Ounces Chicken
In a bowl, add the cream of chicken soup, milk, and shredded cheese. Whisk to combine. Set aside.
10.5 Ounces Cream of Chicken Soup, ½ Cup Milk, ½ Cup Cheddar Cheese
Open the tube of crescent rolls and separate into 8 triangles.
8 Ounces Refrigerated Crescent Rolls
Add a heaping tablespoon of the chicken to the large part of the triangle. Pull the corners over the chicken and roll crescent rolls up.
Place in the baking pan seam side down. Repeat with the rest of the chicken rolls.
Pour the soup mixture over the crescent rolls.
Bake for 30-40 minutes until the tops of the rolls are golden and the sauce is hot and bubbly.

Your Own Private Notes

Click here to add your own private notes.

Nutrition