Chicken Roll Ups Ingredients :
2 large chicken breast1 can crescent rolls1 10.5 oz. can cream of chicken soup1/2 soup can of broth (use what the chicken cooked in)1/2 soup can milk1 T. all purpose flour6 oz. shredded sharp cheddar cheesepinch of salt and pepper NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure. Directions :Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half or filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350 degrees. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Ingredients :
Directions :
2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper
NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure.
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half or filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13 x9 inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350 degrees. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.