December 17th, 2011

Chicken Rolls

Chicken Rolls

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.
Chicken Rolls
These little babies come out perfect every time — as long as you don’t make them with graham cracker crumbs!
Chicken Rolls
Crunchy on the outside, creamy on the inside. Yummy!
Chicken Rolls
Serving Suggestion:  Serve with Caesar Salad.
Posted under Main Dishes

35 Responses to “Chicken Rolls”

  1. This looks delicious. I can’t wait to try the recipe.

  2. Laura, you made these for us after Michael’s surgery. Taylor has talked about your Chicken Rolls for years! She is so happy to now have your recipe. I love all your stories – this is a great blog!

  3. Thanks, Julie! The chicken rolls are really easy. Taylor won’t have any trouble making them at all.

  4. I do love these Chicken Rolls. They are amazing. A few weeks ago I made these for my boyfriend, but I forgot to get the cornflake crumbs, so I made them without. They turned out just as good, but more like a hot pocket which was great for later lunches. So from now on I’m going to make half with cornflake crumbs and half without for leftovers. Hope you like the idea!

  5. Ashley and Coni — Thank you both for your ideas on some different ways to prepare the chicken rolls. They all sound so wonderful!

  6. Laura, I tried the chicken rolls tonight…..oh yum. What I liked best is that it’s so easy to make that I could try several variations and not fail. I added crushed almonds to the cornflakes, and Cajun seasoning with the pepper for a southern flair. Next time I think I’ll try adding chopped spinach—hope I don’t ruin it. Thanks again for your blog. I love it! More than anything, it’s fun hearing your voice while reading and cooking.

  7. Laura, I make these rolls every few weeks in different variations. My family’s favorite is with chopped fresh spinach and feta or mozzarella cheese added. And I almost always make it with frozen-precooked fajita chicken. It’s fast, just the right amount of chicken, and a tasty seasoning for us Cajun lovers. I still add chopped almonds to the cornflakes. My family loves it so much it has spread to my daughters and daughter-in-laws’ kitchens. We now make a double batch and freeze them individually in ziplock bags for a quick take to work or school for a pop-in-the-microwave lunch.

  8. Wow, Connie! You’ve really got some great ideas for different ways to make the chicken rolls. I’m glad that you and your family are enjoying them so much. I will have to try some of your variations. Thanks for sharing!

  9. Just thinking this might be my Super Bowl treat.. YES…

  10. Jan, your comments always make me smile!

  11. Love this idea paired with some veggies for dinner, or smaller portions as snacks! Could be great done as bite-sized snacks for Super Bowl Sunday! Thanks for sharing…


  12. I just made these and LOVED them. I also topped it off with a sauce of a can of mushroom soup, 1/4 cup sour cream and 1/2 cup cooking sherry….yummy! My husband just wished that I had made more!

  13. My hubby is very allergic to mushrooms, can’t think of another veggie. Any suggestions?

  14. Jo Ann, I would just leave out the mushrooms, and if you want you could try some of the variations that are listed in the comments.

  15. This looks perfect for our Sunday family brunch! Easy, tasty and different.

  16. These sound yummy and fairly easy and I often make meals for people who are sick or alone. You too mentioned taking these to people for dinner and others mentioned leftovers … how do you reheat these? Also, if freezing them, do you cook them first and then freeze? Thanks! 🙂

  17. LJ, when I reheat these chicken rolls, I typically use the microwave, but I cut them in half so that the filling gets heated through. It’s probably also possible to reheat them in the oven, but I would cover the pan with foil. I freeze A LOT of leftover foods, and I pretty much cook everything before I freeze it. Then its just a matter of reheating it when I’m ready to serve it. I hope that helps.

  18. Tonight was my kids turn to cook and they found this recipe. Wow! It turned out to be a new family favorite. It was simple enough for an 11, 12, & 17 yr old kids to make a list, shop for, and cook from start to finish. Since they aren’t mushroom fans they swapped them out for a box of thawed, wrung out frozen chopped spinach. They couldn’t find Cornflake Crumbs so they made their own in the blender. It was fun to watch it being prepared, and a treat to eat served with stuffing and salad.

  19. I have a large family to feed on a budget, so I altered it a little. I used 2 large cans of chicken $3.98, 1 pack cream cheese $1.75, 1 frozen spinach $1 (only used half), no mushrooms (yuck) and 2 cans of crescent rolls.. already had Panko bread crumbs so I used those in place of corn flakes. This was very creamy and so easy to make.

  20. I am going to try these for the Super Bowl, they sound great. I will make a double batch and try some of the variations mentioned in the comments. Thanks

  21. Just wondering how you cooked your chicken! You said in water, but baked? Or on the stove? Thanks! Would like to try this recipe!

  22. Gigi, I just boil the chicken on the stove.

  23. Laura, I am 86 and still learning. I will try these chicken rolls and I think I will add green peas. Thanks.

  24. Jo, I appreciate your comment! And I think it’s fantastic that you are still learning at age 86!!! I hope to be the same way when I’m in my 80’s! Just the fact that you are on the Internet tells me that you are doing a great job of keeping up with the young people! I bet you’re a texter, too! 🙂 Enjoy the chicken rolls!

  25. Do you drain the can of mushrooms?

  26. Elaine, yes I do drain the mushrooms. I will add that to the recipe. Thanks!

  27. I’ve made these with diced celery and the soup mixture topping! Oh so yummy!

  28. Will Panko bread crumbs work great! Also used about 1/4 cup real spicy salsa instead of the margarine. Worked great!

  29. Becky, I haven’t used Panko bread crumbs before, but I bet it would work just fine.

  30. Hi. I do not eat any form of cheese, even creamy or cottage cheese. What do I use as a substitute?

  31. Rahena, I have never made these chicken rolls without cream cheese, so it’s hard for me to suggest a substitute as I don’t know how they would turn out. If there is a product that you have used in the past as a substitute for cheese in other recipes, I would suggest using that. I’m sorry I couldn’t be of more help.

  32. Wow…these sound so good and easy. Due to mobility issues, I am always looking for easy to prepare meals. It is necessary that the meals can be cooked in only one appliance. My hubby and I live with our kids, but we prepare our own meals 6 out of 7 days. Unfortunately the electricity in this old house blows the breaker if we forget and try to use more than one appliance at a time. No kitchen in our small space…so I use either a countertop oven, a microwave, an electric cooker/fry pan, or a slow cooker. Thank you so much! Now if I can only get hubby to go to the store and pick up some of the ingredients I don’t have on hand.

  33. I made these and as I was in a hurry, I used Sam’s rotissier chicken. Great Flavor ! I also diced a shallot very tiny, almost minced, in the mix. They are a hit!

  34. These sound great! Can’t wait to make them! Can I use fresh mushrooms?

  35. Eileen, I have never made these with fresh mushrooms, so I can’t say for sure, but I think it would work.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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