Chicken Roll Ups, Chicken Filled Stuffing Rolls, Mystery Rolls, Hidden Treasure Rolls. . .These are called a by a number of names, and there are numberless ways of preparing them. Really, anything goes. I've made them a variety of ways, using crescent rolls, cream of soups, mushrooms, broccoli, cheese, etc., but I shun canned soups now, and I also want things to be as easy and short as possible these days, so this really is the easiest way one can make these. I call them Chicken Stuffed Rolls, and here's what you need:
Frozen Rhodes Dinner Rolls (16-20 rolls in a 9X13 pan)
(or if you have time, you can make your favorite roll recipe)
1 Tub Philadelphia Chive and Onion cream cheese
2-3 chicken breasts
(or if you have time, you can make your favorite roll recipe)
1 Tub Philadelphia Chive and Onion cream cheese
2-3 chicken breasts
If you are using the frozen rolls, follow the speed method for thawing. Plan for about 1-2 hours. You just need the dough to be manageable, or able to be flattened or rolled out. Cook chicken breasts until done, using preferred method; boiling, stove top, or oven. Dice into small bite-size pieces. In a medium bowl, you are going to combine the chicken pieces with the entire tub of cream cheese.
Filling the rolls: Remove one of the thawed sections of dough. You can roll it out flat or pat it back and forth in your hands to flatten. I use my hands. In the center, you are going to place 2 Tablespoons of the mixture in the center. Then you wrap the dough from all sides around the mixture. Pinch the dough together so that it is sealed and place face down in a lightly greased 9X13 baking dish. Continue with the rest of the dough. You will bake the rolls according to the package instructions. I usually do it at 350 for 20-25 minutes, but that is our oven. You will want to make sure that the tops are golden.
We eat them as is, but a lot of people pour some kind of a gravy on top made out of cream of chicken soup. Some people, before placing them in the oven, dip them in butter and then roll them in seasoned breadcrumbs. Like I said, these are very versatile. They can be filled with a number of ingredients. This is how we prefer them. They can also be frozen before or after baking them. Simple, and as easy as it can get. It's one of those meals where I usually have the ingredients on hand. Frozen rolls, chicken, and cream cheese. We are cream cheese fanatics.
Filling the rolls: Remove one of the thawed sections of dough. You can roll it out flat or pat it back and forth in your hands to flatten. I use my hands. In the center, you are going to place 2 Tablespoons of the mixture in the center. Then you wrap the dough from all sides around the mixture. Pinch the dough together so that it is sealed and place face down in a lightly greased 9X13 baking dish. Continue with the rest of the dough. You will bake the rolls according to the package instructions. I usually do it at 350 for 20-25 minutes, but that is our oven. You will want to make sure that the tops are golden.
We eat them as is, but a lot of people pour some kind of a gravy on top made out of cream of chicken soup. Some people, before placing them in the oven, dip them in butter and then roll them in seasoned breadcrumbs. Like I said, these are very versatile. They can be filled with a number of ingredients. This is how we prefer them. They can also be frozen before or after baking them. Simple, and as easy as it can get. It's one of those meals where I usually have the ingredients on hand. Frozen rolls, chicken, and cream cheese. We are cream cheese fanatics.
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