A couple years ago, a woman gave me a recipe for a family favorite comfort food: Chicken Rolls. These flaky crescent rolls were filled with a creamy, savory chicken filling and my kids were hooked. This has become my six year old’s absolute favorite and something special that he and I can make together since there’s a lot of crushing and smashing involved. What kid doesn’t love that? Since getting the recipe handed down, we’ve tweaked it pretty heavily to become our own special dinnertime meal and I wanted to be able to share it with you guys to see what you can do with it for your own family.
If you have leftovers of the filling at the end, feel free to seal it up and save it. I like to put it on garlic toast or use it as a dip for seasoned crackers like Vegetable Thins.
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Preheat the oven to 375 degrees. Cook the Chicken with your preferred method, shred, and set aside.
In a bowl, combine the softened cream cheese, softened butter, mushrooms, lemon pepper seasoning, and chives. Add the shredded chicken and mix well to combine.
Put the croutons in a sealed plastic baggie and use a rolling pin to crush them into crumbs. Do not use a food processor for this step as the croutons become sticky when done with that method. Add the walnuts to the crouton mixture in a shallow bowl or turn out in a pile on a clean work surface.
Making The Rolls
Separate the crescent rolls into 8 triangles. Spoon around two tablespoons of the filling mixture on the wide end of the crescent and roll it up. Fold down the outside pieces to seal it. Dip each roll in melted butter, then immediately roll the top of the crescent in the crumb top.
Place the rolls on a cookie sheet a few inches apart and bake them until the crescents become golden-brown, usually about 12 minutes.
These are wonderful plain, but can also be drizzled with chicken gravy. Great sides for them are mashed or baked potatoes, seasoned green beans, or cooked carrots with salt and pepper.