A Sunday night dinner tradition, prepared by my grandmother. These chicken roll ups are flaky, savory, and comforting. A great way to use leftover rotisserie chicken.

Chicken Rolls Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls

  • 1 (3 ounce) package cream cheese with chives, softened

  • 2 tablespoons butter

  • 1 cup shredded cooked chicken

  • cup sliced fresh mushrooms

  • teaspoon lemon pepper

  • 2 tablespoons butter, melted

  • 3 cups seasoned croutons, crushed

  • ? cup drippings from a roast chicken

  • 1 tablespoon minced onion

  • cup dry white wine

  • 1 cup chicken stock

  • 2 tablespoons cornstarch

  • 3 tablespoons chicken stock

  • salt and ground black pepper to taste

How to Make Chicken Rolls

  1. Preheat an oven to 350 degrees F (175 degrees C). Roll out and separate the crescent roll dough on a large baking sheet.

  2. Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.

  3. Bake in the preheated oven until golden brown, about 20 minutes.

  4. Heat the drippings in a large skillet over medium-high heat. Stir in the onion and wine; cook and stir until most of the wine has evaporated, about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.

  5. Spoon the hot gravy over the chicken rolls before serving.

Chicken Rolls Nutritions

  • Calories: 661.8 calories

  • Carbohydrate: 47.3 g

  • Cholesterol: 78.2 mg

  • Fat: 38.3 g

  • Fiber: 1.7 g

  • Protein: 24.9 g

  • SaturatedFat: 17.1 g

  • ServingSize:

  • Sodium: 1390.8 mg

  • Sugar: 6.9 g

  • TransFat:

  • UnsaturatedFat:

Chicken Rolls Reviews

  • My carnivores loved this one. I didnt make it exactly the same..omitted the croutons and used a bit more chicken and added some basil, garlic powder, onion powder and chipotle chili powder. I also didnt cook with gravy on the uncooked rolls. Made gravy in saucepan and served as a dip for the finished rolls. My husband said its a keeper for sure.

  • I made these and found them a little bland. Also thinking they might be good made with puff pastry instead of crescent rolls. Im going to experiment with this recipe; will keep you all posted

  • Excellent--i loved it so much i had to make more because i ate all the filling befor i had time to roll the chicken--lol will definetly make again

  • My boyfriend loved this and he said it was one of my masterpieces. :) I omitted making the gravy. I didnt have any lemon pepper so I used a fresh lemon and squeezed the juice. Good thing I saved this recipe in my recipe box right after I watched allrecipes.tv Whats cookin? ;)

  • Made this last night...it was delicious I used Neufchatel, fresh chives and bread crumbs because I didnt have croutons. It was really delicious and the gravy was awesome as well. Next time I think Ill try to sneak some veggies in...maybe broccoli, asparagus or peas

  • These were so good. I used reduced fat cream cheese and fresh chives and left out the mushrooms for the kids and hubby. They were so easy to prepare and took no time at all. Thanks for the recipe

  • These were ok. The dipping sauce does not seem to match the flavors of the inside of the roll. The kids didnt love them, I think it is a little too rich for a kids taste. It was fun to try something different.

  • Very good Took the advise of a previous reviewer and used puff pastry instead. Used leftover rotisserie chicken and did not make the gravy nor did I roll in the crumbs.

  • I also added garlic and some shredded fontina cheese. Also for the sauce I used half chicken gravy and half cream of chicken and herb soup, thined it out with just a little bit of water and was great

  • I made this recipie on Saturday and it was an easy put together and truly great, the only thing I did diffrent was that I didnt have cream cheese didnt want to run out to get it so I used maynaise instead, and used some Ms Dash yellow top about 2 teaspoons measured in the palm of my hand, WOW it was moist and had a great taste My husband loved them, I will make them again and take a picture the next time because they are nice to see

  • Yah... it taste good.

  • Fast, easy recipe. Contains a lot of easy to find ingredients and tastes great. If I were to repeat this recipe I would probably substitute the crescent roll dough for puff pastry (as suggested by another user). Crescent rolls have a very identifiable taste which I couldnt overlook when eating. Great taste, for so few ingredients-will make again

  • This was just amazing I did not make the gravy as I thought it would be yummy without and I was right. Omitted the butter on the crescent roll as well. Not needed at all. Only 1 cup of croutons is needed. Thanks

  • This was delicious, but did have to add to bake time. I also did not use the croutons and the gravy was SUPERB I will definitely be making this again for my family.