Thursday, June 11, 2009
Chicken Roll Ups
3-4 Chicken Breasts cooked and shredded (approx. 3-4 cups)
3 Tbsp milk
1 pkg (8oz) cream cheese, softened
3 cans refrigerated crescent rolls (8ct)
2 cans cream of chicken soup
1 cup evaporated milk
Preheat oven to 325*
Butter a 9x13 baking dish
Mix 3 Tb milk and cream cheese until smooth. Fold in shredded chicken.
Open up rolls and place a spoonful of chicken mixture on the fattest part of the roll. Then roll up like a crescent roll and place in baking dish. Fit about 10-12 rolls in one pan.
Mix soup and evaporated milk together and pour over rolls in pan.
Bake 30-40 minutes or until brown.
*this recipe makes 24 rolls because my kids eat a lot of them! You can adjust how much chicken and packages or rolls depending on how many you need.