My 12 year old daughter learned how to make chicken rolls at a young woman activity a couple weeks ago. So, she recently decided to make them for dinner for us and little sister helped her. They are simple to make and very savory. The chicken rolls were perfect for school lunches.
We doubled the batch so we had some leftovers.
4-5 cups of chicken breast (seasoned with salt and pepper)
1 (8 oz) package cream cheese
2-3 T. chopped fresh parsley
chopped onion (green or white)
1 can of cream of chicken soup
1 cup of milk
Crescent Roll mixture:
1 package crescent rolls (8 count)
Italian bread crumb seasoning
Dipping roll in butter
Rolls coated with seasonings
Preheat oven 375 degrees. Cook chicken on medium high heat add salt/pepper to flavor the meat. Cut chicken into cubes. In a large bowl, mix together chicken, cream cheese, parsley and chopped onion. In another bowl add cream of chicken soup and milk. Mix them well and add it to the chicken mixture. Flatten the 8 pieces of crescent roll dough out. Fill full of meat mixture. Press edges of roll together. Roll them in melted butter and season bread crumbs, turn edges down in butter dish. Bake for 10-15 minutes.