Boil chicken; shred. Flatten out biscuits. Put chicken and cheese (shredded) on biscuits. Roll up. Put cheese on top of roll-ups. Put in baking dish. Mix cream of chicken soup and 1/2 can milk. Pour over chicken roll-ups. Bake at 350\u00b0 for 30 to 35 minutes or until brown. You can put left-over cheese in with soup mixture, then pour over roll-ups.
Mix chicken, onion and cream cheese together.
Put 1 tablespoon of mixture in each crescent roll at wide end and roll up.
Place in baking dish.
Mix soup and broth and pour over chicken roll-ups.
Bake at 350\u00b0 for 1 1/2 hours or until brown on top.
Cover with foil for first hour.
Last 30 minutes, uncover so they will brown.
Smash biscuits flat or
roll
them out a little.
Place small amount of chicken and cheese in middle of biscuit.
Fold biscuit over and press
ends
together like a turnover.
Place in ungreased glass baking dish. Mix soup, milk and the remaining cheese and
chicken together.
Pour over Chicken Roll-ups. Bake at 350\u00b0 for 20 to 30 minutes or until brown on top.
Heat last 3 items together to make sauce.
Wrap chicken pieces into crescent rolls.
Cover with sauce and bake at 350\u00b0 for 20 to 30 minutes.
(I have also put some broccoli inside Chicken Roll-Ups.)
Bake chicken breasts, covered, until done.
Roll up cooked chicken breasts in crescent dough and bake as directed on can. Cook cream of chicken soup, using only half a can of milk and pour over crescent rolls and serve.
Makes 8 Chicken Roll-Ups.
Melt cream cheese slightly in a microwave. Mix with shredded chicken.
Separate rolls. Start at widest part of rolls and spread with chicken mixture. Roll up and seal at point.
Dip each roll into melted butter and then roll in stuffing to coat. Place roll ups in a greased 7 x 11 (best) or 9 x 13 inch pan.
Mix mushroom soup, sour cream and water. Pour mixture over roll ups. Bake in a 375 degree oven until light brown for approximately 20 to 25 minutes.
Enjoy!
Combine yogurt, garlic and cucumber in a small bowl. Place bread on a clean work surface. Spread half the yogurt mixture evenly over bread.
Top bread with chicken and lettuce. Roll tightly to enclose filling. Cut in half diagonally.
Combine mint, chickpeas, tomato, onion and dressing in a medium bowl. Serve roll-ups with salad and remaining yogurt mixture.
Flatten chicken to 1/4-inch thickness.<
Separate rolls.
Combine chopped chicken and cheese.
Reserve about half of the mixture for use in the sauce.
Place about 3 tablespoons of remaining chicken-cheese mixture on each individual roll, then roll up.
Place roll-ups, seam side down (points down), in a lightly greased 7 1/2 x 11 3/4-inch baking dish.
Mix soup and milk together; add pimiento, if desired.
Pour over roll-ups and bake at 350\u00b0 for 30 minutes.
Boil chicken until fully cooked.
Let
repare roll-ups, place lasagna noodles on flat surface.
Divide chicken and
Halve the chicken breasts horizontally separating each into
Separate rolls.
Combine chicken and cheese.
Reserve about 1/2 the mixture for use in sauce.
Place about 3 tablespoons of remaining chicken-cheese mixture on each crescent and roll up. Place roll-ups seam side down in a lightly greased 7 1/2 x 11 3/4-inch baking dish.
Mix soup and milk together.
Add reserved chicken and cheese mixture.
Add pimento, if desired.
Pour over roll-ups and bake at 350\u00b0 for 30 minutes.
Separate rolls.
Combine chopped meat and cheese.
Reserve about half the mixture for use in the sauce.
Place about 3 tablespoons remaining meat/cheese mixture on each roll, then roll up.
Place roll seam side down in a slightly greased 7 1/2 x 11 3/4-inch baking dish.
Mix soup and milk together.
Add reserved meat and cheese mixture and pimento.
Pour over roll-ups.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Boil chicken; remove bone and tear apart.
Put small amount on crescent roll and roll from large end.
Spray casserole dish with Pam and put rolls in.
Beat egg and mix with next 4 ingredients. Pour over top of roll-ups.
Bake at 350\u00b0 for 30 minutes, until brown.
Pound chicken flat.
Place 1/2 slice of Swiss cheese and cubed chipped beef in bottom of 9 x 13-inch pan.
Roll each chicken breast up and wrap with strip of bacon.
Place in baking pan.
Mix sour cream and soup (undiluted), then pour over chicken roll-ups. Bake uncovered at 275\u00b0 about 2 hours.
Test for doneness.
Sprinkle Parmesan cheese on top before serving.
Makes 8 servings.
You may use turkey bacon and low-fat sour cream for less fat content.
Boil chicken breasts.
When cooked, bone and let cool. Flatten crescent rolls and place 1/2 slice cheese and slice of chicken breast on roll.
Roll up and place in casserole dish. (One can of rolls will make 8 roll-ups.)
Bring cream of chicken soup diluted with one can of milk to a boil.
Pour over rolls and bake at 325\u00b0 for 35 minutes.
Mix first six ingredients until cream cheese is melted down, about 2 to 3 minutes.
Stir in chicken; put 1 tablespoon of mixture in a crescent roll.
Fold up and seal.
Roll in melted butter, then in seasoned bread crumbs.
Place on ungreased jelly roll pan and let stand 20 minutes.
Bake at 400\u00b0 for 20 minutes. Makes about 15 to 20 roll-ups.
Serve with gravy.
b>chicken, 1 cup cheese, sour cream, hot sauce and pepper.
Roll
Cook and debone chicken.
Cut into chunks.
Reserve 1/2 cup of broth and mix with soup and cheese.
Mix well.
Separate crescent rolls.
Place chicken in each roll, dividing evenly and roll up. Butter a casserole dish and spread soup mixture evenly in bottom of dish.
Place roll-ups in dish and bake in 350\u00b0 oven until rolls are golden brown, about 20 to 30 minutes.