Sweet & savory country cooking from my table to yours!


Chicken Roll Ups


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My sister Nancy asked  me if I was going to post anything besides sweets on my website.  Well, I guess she does have a good point.  I do get carried away with sweets.  I can’t help it.  Sweets are my most favorite things to make.  Don’t get me wrong, I love to cook too, but I seem to have this 24/7 sweets on the brain thing going on.  I think my evil twin sister probably stole my share of the sweets when we were kids.  I’ve been deprived!

Well anyhow, I thought I’d post a really easy but delicious recipe today that your whole family will like.  When my two grown children, Justin and Christin, were kids, they loved it when I fixed these Chicken Roll Ups.  Not only are they quick and easy, but they definitely are comfort food.  I always served them with sides of peas and homemade mashed potatoes, but any sides would go great with them.  Although, I do recommend the mashed potatoes, because they are so good topped with some of the gravy.

Here’s how I made them…

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First I opened two cans of…you got it…Campbell’s Cream of Chicken soup…it makes great gravy for these roll ups…

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And dumped both cans into a sauce pan…

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And I filled the cans three fourths full of milk and added to the soup mixture…

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I whisked the soup over medium heat just until it became very hot, not boiling…

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Next I cracked open a big can of Grands Crescent Rolls…I love the new 50% larger ones…

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I separated the dough, and spread them out on a piece of wax paper…

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Then I laid one triangle of dough at a time on a piece of wax paper…

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And covered it with a second piece of wax paper and lightly rolled over it with a rolling-pin, just to stretch it a little bigger, but you don’t have to do this… you can slightly stretch it bigger with your hands if you prefer…

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Next, I opened a couple of cans of chicken.  You can use dark, white or both…

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I placed a mound of chicken on each triangle…

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Then I sprinkled some mild cheddar cheese on top…

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I started with the short end of the dough and pulled it over the chicken…

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Then I pulled one long end over…

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Then the second one and wrapped the end piece around the rest of the roll…

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Next I poured about half of my hot soup into the bottom of a casserole dish…

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I placed the chicken roll ups in the dish on top of the soup…

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I baked them for about twenty minutes until they were golden brown on top…

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Then I sprinkled some cheddar cheese over them and placed them back in the oven, long enough for the cheese to melt…

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And I removed them from the oven…

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And poured my remaining soup over the tops of the roll ups…

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And there you have it.  These are so yummy!  I use to use one can of soup when I first started making these years ago, but my kids wanted more soup/gravy for their mashed potatoes, so I decided to double the gravy, using two cans of soup.

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Make these comforting easy Chicken Roll Ups and I bet your kids will thank you!!


Cindy @ My Country Table


Chicken Roll Ups

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40


Savory, comforting crescent wrapped chicken rolls, smothered with a creamy chicken soup gravy.



  • 2 cans Campbells’s Cream of Chicken soup, 10.5 ounces
  • 2 cans milk
  • 2 large cans chicken, white or dark, 9.75 ounces
  • 1 large can Grand’s Big & Flaky crescent rolls, 50% larger
  • 11 1/4 cups mild cheddar cheese, shredded


  1. Preheat oven to 350 degrees.
  2. Open soup and pour into a medium saucepan. Fill cans with milk, as directed on can, about 3/4 full. Add the milk to the soup. Whisk to combine. Heat over medium heat until soup is very hot but not boiling and remove from heat.
  3. Open the crescent rolls and spread them out on a large piece of wax paper. Taking one triangle of dough at a time, place the dough on a piece of wax paper. Place a second piece of wax paper over the top of the dough and slightly roll the dough triangle a little larger, or use your hands and stretch the dough slightly larger.
  4. Open the cans of chicken and place a large mound of chicken in the center of each dough triangle. Sprinkle about 1 tablespoon of cheese on top of the chicken.
  5. Starting with the short end, pull the dough up and over the chicken. Next pull one of the long ends up and all the way over the chicken. Now do the same with the last end, wrapping it all the way around the roll.
  6. Pour half of the soup into the bottom of a 9 x 13 casserole dish. Place the chicken roll ups on top of the soup. Bake for about twenty minutes uncovered, until the tops of the roll ups are golden brown. Lightly sprinkle cheddar cheese over the tops and bake for an additional five minutes and remove from oven. Pour the remaining gravy/soup mixture over the tops of the roll ups.
  7. Serve hot!


  • One serving is two chicken roll ups.
  • You may not use all of the chicken, depending on how big you stretch the triangles.


  • Serving Size: 4


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