Whenever I take dinner to a sick friend, I almost always make these chicken rolls because they never fail to impress and everybody loves them. I once took them to a lady who just had a baby, and a few days later her young daughter told me that she wished her mom could cook like that. That’s the beauty of this recipe. They look fancy, but they’re really easy to make. Believe it or not, the crust is made from a can of crescent roll dough and cornflake crumbs. If you’ve never used cornflake crumbs before, don’t worry, this doesn’t involve crushing up your cereal. Kellogg’s already thought this one through, and they sell them pre-crushed. They can be found at your grocery store right next to the bread crumbs.
Once when I was making these, I accidentally grabbed the wrong box out of my pantry, and I ended up making them with graham cracker crumbs instead of cornflake crumbs. Don’t try that at home! It’s amazing how similar graham crackers and cornflakes look when they’re in the crumb form, but they definitely don’t taste the same. That’s the only time I’ve ever made them when they weren’t good.
Okay, so you’re going to need some chicken (obviously), and you’ll start off by cooking it in some water with a little bit of salt. The original recipe called for 2 cups of chicken and less cream cheese, but I cut back on the chicken and increased the amount of cream cheese. If you end up with more than 1-3/4 cups of chicken, I recommend snacking on the extra while you continue to cook. Too much chicken in this recipe makes it less creamy, and why miss out on any of that creamy goodness!
Using a fork, blend together the cream cheese, margarine, and pepper. Then add your chicken and mushrooms, stirring to combine. This is where the fun part begins. Open your can of crescent rolls and gently pull them apart along those perforated edges. Spread them out on a flat surface. I just use my countertop. Then flatten each one slightly by pressing on it with your fingers.
Place a large spoonful of the chicken mixture on each crescent roll, dividing the mixture evenly between them so that your rolls are uniform in size. Roll up each one by tucking the edges around to shape like an egg with the filling sealed on the inside. Don’t they look cute?
Now it’s time to give them a bath in some melted butter.
Then dip them in the cornflake crumbs.
Place on a baking sheet and bake at 350 for 25 minutes.
These little babies come out perfect every time — as long as you don’t make them with graham cracker crumbs!
Crunchy on the outside, creamy on the inside. Yummy!
Recipe Courtesy of Annette Brennan/Adapted by Winner Dinners
Makes 8 chicken rolls
1-3/4 cups of cooked chicken, cubed
8 oz. cream cheese, softened
1/4 cup soft margarine
1 teaspoon pepper
1 (4 oz.) can sliced mushrooms (drained)
1 can of original-sized crescent rolls (8 rolls)
Cook the chicken in some water with a little bit of salt, and then cut it into bite-sized cubes. Meanwhile, using a fork, blend together the cream cheese, margarine, and pepper. Add the chicken and mushrooms, stirring to combine. Divide the crescent rolls into sections and flatten each one slightly by pressing on it with your fingers. Place a large spoonful of the chicken mixture on each crescent roll, dividing the mixture evenly between them so that your rolls are uniform in size. Roll up each one by tucking the edges around to shape like an egg with the filling sealed on the inside. Dip the rolls in melted butter and then in cornflake crumbs. Place on a baking sheet and bake at 350 for 25 minutes.