Chicken Roll-Ups (aka Chicken Pillows)
Another recipe from Lindsey's mom. These little pockets of creamy chicken goodness are too easy to pass up!
Ingredients:
2 cups cooked chicken, shredded or cubed (I've used canned chicken before and it makes it even easier! CostCo's is the best I've found)
6–8 ounces cream cheese (can use low-fat)
1/8 tsp pepper (I usually don't measure this, but we like pepper)
2 packages crescent rolls (can also use low-fat)
Butter for dipping (melted)
Cornflake crumbs (I didn't have any this time and used Panko bread crumbs, but I think the Cornflake crumbs hold up better to the sauce)
Sauce Ingredients:
1 can of cream of chicken soup (I used low-fat)
1/4 cup sour cream (I used low-fat)
1/2 can of milk (measure it in the soup can)
Mix together the chicken, cream cheese, and pepper. Open the two packages of crescent rolls. Roll spoonfuls of the chicken mixture in the rolls, starting at the pointed end. Dip in melted butter, then roll in crushed corn flakes. Place on an ungreased cookie sheet. Bake at 350° for 20–25 minutes. While they are cooking, prepare the sauce by combining the sauce ingredients together in a medium saucepan over medium heat.
Spoon sauce over the roll-ups to serve.
*You could also modify this recipe to make it more like chicken cordon bleu by using a chopped ham and swiss mixture instead of chicken.
Ingredients: 2 cups cooked chicken, shredded or cubed (I've used canned chicken before and it makes it even easier! CostCo's is the best I've found)
6–8 ounces cream cheese (can use low-fat)
1/8 tsp pepper (I usually don't measure this, but we like pepper)
2 packages crescent rolls (can also use low-fat)
Butter for dipping (melted)
Cornflake crumbs (I didn't have any this time and used Panko bread crumbs, but I think the Cornflake crumbs hold up better to the sauce)
Sauce Ingredients:
1 can of cream of chicken soup (I used low-fat)
1/4 cup sour cream (I used low-fat)
1/2 can of milk (measure it in the soup can)
Mix together the chicken, cream cheese, and pepper. Open the two packages of crescent rolls. Roll spoonfuls of the chicken mixture in the rolls, starting at the pointed end. Dip in melted butter, then roll in crushed corn flakes. Place on an ungreased cookie sheet. Bake at 350° for 20–25 minutes. While they are cooking, prepare the sauce by combining the sauce ingredients together in a medium saucepan over medium heat.
Spoon sauce over the roll-ups to serve.
*You could also modify this recipe to make it more like chicken cordon bleu by using a chopped ham and swiss mixture instead of chicken.
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