Chicken Roll Ups

If there were two ways I could describe this dish they would be 1) easy to make and 2) a meal that the kids will love. How much better can you get? My mom made these for us all growing up. In fact, my 28-year-old brother still requests these roll ups for his birthday. They made that much of an impact! Too funny. I started making these for my husband when we got married and he loves them too. I also like how there's nothing too wild and crazy that the kids won't like in these roll ups. They're totally kid friendly. However, I have seen some good recipes with yummy veggies that the adults would like! Now that I've talked them up like crazy I hope your family likes them!

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from the kitchen of

Rhonda O'Connor

Ingredients

• 2 cans of crescent rolls (8 count in each can)
• 2 large chicken breasts, cooked and shredded
• 1 - 8 oz package of cream cheese, softened
• 1 can cream of chicken soup and 1 can of milk
• pepper, to taste

For a lighter dish choose, reduced fat crescent rolls, low fat soup, and fat free cream cheese!

Directions

1. Set the cream cheese out in the morning of the day you'll be using it. By dinner it will be perfectly softened. Sometime during the day you can cook the chicken as well. I prefer to boil it, let it cool, then shred it for this dish. Then I just set it in the fridge till I need it. But you can cook it however you like then shred it.
2. Open the cream cheese and place it in a medium sized bowl. Then add the chicken and mix everything together. Add pepper for flavor.
3. Open the crescent rolls and, one at a time, flatten them out a little and place some of the chicken and cream cheese mixture on the larger end. You can add as much of the mixture as you desire. Roll up each crescent roll starting from the larger end then pinch the open spaces together. You don't want the mixture inside to show or it will come out of the wrap.
4. Place all the wraps on an ungreased cookie sheet and bake according to the time on the can. While they are baking, prepare the soup. The soup will serve as the sauce that goes over the wraps. You will want to use milk instead of water so the sauce is thicker.
5. Place the wraps on plates and pour desired amount of soup on each of them. Then serve. You will want to store the wraps separately from the soup and not pour the soup over them before putting them in the refrigerator. Otherwise they will get soggy.

When I'm cooking this for my husband and I usually make up 8 of the rolls instead of all 16. Then I save the rest of the chicken mixture in the fridge and make more later. Depending on how much mixture you put in each wrap you might not use all 16. Remember to use the largest chicken breasts you have so the mixture will go farther. Or use three medium ones.