Chicken Rolls Recipe -
Chicken Rolls Recipe

Chicken Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  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.
Kitchen-Friendly View


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2010

My carnivores loved this one. I didn't 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 didn't cook with gravy on the uncooked rolls. Made gravy in saucepan and served as a dip for the finished rolls. My husband said it's a keeper for sure.

Most Helpful Critical Review
Nov 29, 2010

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

Nov 11, 2010

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

Oct 25, 2010

My boyfriend loved this and he said it was one of my masterpieces. :) I omitted making the gravy. I didn't 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 What's cookin?! ;)

Sep 08, 2010

Made this last was delicious! I used Neufchatel, fresh chives and bread crumbs because I didn't have croutons. It was really delicious and the gravy was awesome as well. Next time I think I'll try to sneak some veggies in...maybe broccoli, asparagus or peas!

Oct 26, 2010

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!

Sep 24, 2010

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

Apr 12, 2011

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.


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  • Calories
  • 662 kcal
  • 33%
  • Carbohydrates
  • 47.3 g
  • 15%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 38.3 g
  • 59%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 1488 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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