Recipe of Speedy Chicken Rolls
Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Speedy Chicken Rolls. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Rolls is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Rolls estimated approx 45 mins.
To get started with this particular recipe, we have to prepare a few components. You can have Chicken Rolls using 10 ingredients and 4 steps. Here is how you can achieve it.
I've yet to find anyone that would turn down these rolls after their first taste. These also freeze well and make good quick meals out of the freezer.
Ingredients and spices that need to be Make ready to make Chicken Rolls:
- 37 oz Chicken Breast (cooked)
- 6 packages Crescent Roll (tube)
- 8 oz Cream Cheese
- 2 large Celery Sticks
- 2 medium Green Onion
- 1 Salt
- 1 Pepper
- 3 can Cream of Chicken Soup
- 1 large Sour Cream (Carton)
- 1 as needed Milk
Steps to make Chicken Rolls
- Finely dice celery and green onion. Mix chicken, celery, green onion, and room temperature cream cheese together. Add salt and pepper to taste.
- Place 1 spoonful of filling into the wide end of crescent roll and roll tight. Place on greased baking sheet. Baste each roll with melted butter. Bake at 350°F for 20 minutes.
- Mix Cream of Chicken soup and sour cream in a pot. Add milk to thin and heat to temp.
- Serve rolls with sauce and side of white rice.
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