Chicken Rolls


  • 8 ounces cream cheese plus 3 ounces cream cheese (room temperature)
  • ¼ cup butter, melted
  • 1 cup butter, melted
  • 1/8 tsp. pepper
  • 2 to 3 cups of cubed cooked chicken (6 chicken breasts-I almost shred my chicken by just cutting it up until it looks shredded)
  • 1 small jar mushrooms, chopped up (I omit this)
  • 2 cans crescent rolls (Pillsbury’s 8 to a can)
  • ½ cup finely chopped walnuts
  • 1 cup (or more) Pepperidge Farm Herb Stuffing crumbles (not cubes)
  • Chicken gravy.  (Sometimes I make my own and sometimes I use the jar from the grocery store.)


  1. Cream cheeses and ¼ cup melted butter together.  Add pepper.  Fold in cubed chicken and chopped mushrooms.  Unroll crescent rolls, separate into 8 triangles.  Spread about ¼ to ½ cup of mixture on the wide side of the triangle.  Fold over edges and roll up and seal edges.  Dip in 1 cup melted butter and then into the mixture of chopped nuts and stuffing.  Place on ungreased cookie sheet.
  2. Bake at 325 degrees for 20 to 30 minutes or until golden brown.  Don’t let them get too brown.  Can be made ahead.  (I usually cook them for at least 30 minutes and sometimes turn up the temp. to 350 for the last 5 to 10 minutes if it looks like the crescent roll is not getting brown.  Don’t let them touch in the pan or the sides of the rolls don’t cook evenly.  Leave a couple of inches between them so they cook on all sides evenly.  Also, before I put the mixture on the crescent roll, I kind of spread it wider with my fingers so there is room to roll it up and seal the edges.)

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