Thursday, July 28, 2011

Chicken Roll-ups

This is one of those dishes that looks and seems elegant (well, as “elegant” as I get! LOL) but is extremely easy.  I usually make it when I have company or need something to take to a potluck.  It even warms up well in the microwave.

I usually use sliced American cheese but you can use your favorite cheese or omit it altogether.  Same goes for the cheddar on top. 

I really like serving wild rice with this.  You usually have some sauce in the pan that you can either spoon over each roll-up or over the rice.  Any green veggie or salad goes well.  You really don’t need any bread or rolls since it’s already in the casserole.

For a lighter version, use low-fat items (soup, rolls, cheese, etc.).  If you want to make your own crescent roll recipe, you can.  I did this yesterday and I noticed it takes more liquid to keep it saucy.  I prefer using the canned rolls.

2-3 large chicken breasts, cooked and shredded
1 can crescent rolls 
4 slices cheese of choice (optional), cut diagonally to make 8 triangles 
1 can cream of chicken soup 
1 can milk (use the soup can to measure regular milk, not evaporated) 
1 cup cheddar cheese, shredded (4 oz.)   

Separate the crescent rolls, place a piece of cheese on top of each roll, add some chicken, roll up (depending on how much chicken you use, you may only be able to overlap the wide end with the point).  Place in a greased 11x7 casserole pan (spray with non-stick cooking spray), with the most open part down.  If you have extra chicken, you can place it loose around the roll-ups.  Heat the soup and milk over low-medium heat (stirring constantly—a whisk is great for this).  When it is warmed and smooth, pour over the roll-ups and bake at 350 for 25 minutes (or until rolls are browned).  Sprinkle with cheese and bake another 5 minutes or until melted.

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