Sunday, October 5, 2008

Chicken Rolls--My way

CHICKEN ROLLS


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I love these things! They are also Captain Jax's favorites. I have never had a recipe for these, so this recipe is a little bit vague. Back when I was working, I was trying to get some new meals for us. I felt like we were always eating boring meals. so I asked a whole lot of people at work what their favorite meals were, and this was one of them.

It starts out with basic ingredients. Chicken, cheese, cream cheese, butter, bread crumbs (I prefer the italian flavored) and seasonings. I tend to lean towards the italian mix, and chives. The chives give it some good flavor. Someday, I'll have a herb garden, and I'll use fresh chives. Until then. . . .

(not pictured:crescent rolls--the ones from a tube. I forgot them in my fridge)


I usually chop up my chicken before I cook it, then it cooks faster, because it's smaller! I just don't have patience when it comes to cooking sometimes. Besides, it's just going to get shredded up anyway!


Put your cream cheese it a bowl. It works a LOT better if it's softened. I try to pull mine out of the fridge a few hour before I'm going to cook. Otherwise, just microwave it for a little bit. It won't hurt anything!


Grate in a TON of cheddar cheese.  I probably use 2+ cups, because I like things super cheesy.

Shred or dice your chicken up. You want it in small pieces, so it mixes well, and then there's a better chance you'll get a bite of chicken with each bite!


Mix that chicken up with your cheeses. It looks gross, and I'm sorry about that, it'll taste great!  Add your seasonings. Italian, chives, salt, pepper. . . .whatever you like best.  I love the italian seasoning, to go along with my italian bread crumbs.   


Stretch out your crescent rolls with your fingers, but don't break them! and put a spoon-full of mixture in it. Fold all the edges around it, and make sure they're sealed up good. With all that cheese, they have a tendency to leak out. . .you'll see.

Roll in the melted butter, then the bread crumbs and set on a baking sheet.  Space them out on your baking tray. You don't need to spray. I've never had a problem with these sticking.


Ta-da! Keep going until your out of rolls, or out of mixture. If you put the amount of cheese I told you to in it, you'll run out of rolls first. You can open another package if you want, but I always have a hard time using up the ones I don't use later. Captain Jax doesn't like rolls.

Bake at 350degs for about 20-25 minutes.  Until they're brown and slightly oozy is how I judge when they're done.  Depending on the amount of cheese I use, they can ooze more.  


And here they are. See what I mean about them oozing all over? It's the cheese, but it's sooo worth it.

you can also freeze these before you bake them, and pull them out as you need them.

CHICKEN ROLLS
Posted at: http://recipesofacheapskate.blogspot.com
(the recipe doesn't really have precise measurements, since I never had an actual recipe)
  • 1 pkg cream cheese (8oz)
  • 1 pkg crescent rolls (8 ct)
  • shredded cooked chicken (about 1 breast)
  • grated chedder cheese (about 3-4 cups)
  • bread crumbs
  • melted butter
  • seasonings
Combine the cheeses and the chicken. Spoon some mixture into a flattened roll. pull all the edges around it, and seal it. Make sure there are no holes in the dough! Roll each one in the butter and then the bread crumbs. Bake for about 25 minutes at 350degs F.

Linked up at: Ingredient Spotlight,

4 comments:

  1. This looks yummy! Thanks for sharing on OrgJunkie last week.

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  2. My kids would be so happy about this cheesy, gooey chicken meal! Yum!

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  3. We made these last night for dinner - they were so delicious!!! My kids devoured them and I already have ideas of different ways to make the filling!

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  4. Awesome!! Nice food at affordable price!!!nice blog and thanku for this chowringhee in satya niketan

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