I have a recipe for you today that is an absolute family favorite. It is the perfect comfort food meal to make this winter and fall.  It is loved by the pickiest of eaters and hungriest of husbands. And they are really fun to make too.

This recipe was one of the most beloved recipes from my husband’s family growing up. My mother-in-law would make this for her own family Sunday dinners all the time or as a perfect comforting meal to make for another family. She said she even brought it in for work lunches because she knew how much everybody always loved it and they’d beg her all the time to bring it in again.

These are basically a chicken mixture inside of a crescent roll rolled in stuffing crumbs and baked. You can add a lovely white sauce on top to really take the chicken roll-ups to the next level.

You can add in mushrooms and those make it really incredible. You can also consider adding in chopped onions and/or chopped celery if you’ve got them on hand and love those ingredients. They taste really amazing with just the chicken and cream cheese though too.

You take your package of crescent dough, which as you know has 8 triangles inside; my mother-in-law does two triangles per roll up—so she will take the crescent roll package and divide it into four instead of eight. She rolls out the two triangles, which form a rectangle, so that the seam in the middle comes together and it creates a bigger surface area for the chicken. Add a scoop of your chicken mixture. Roll the four corners up to seal, roll it into melted butter and finally, coat it in crushed stuffing crumbs. Add to a greased cookie sheet, making sure not to overcrowd them so they bake all the way through.  You could also alternatively cracker crumbs, breadcrumbs, Panko crumbs, even a package of those fried onions you use for the green bean casserole at Thanksgiving to coat them for the crunchy exterior..

To make the sauce to top them you can add a can of cream of chicken soup, (I like to use my homemade cream of chicken soup) and add half a cup of milk to thin it down. Recently I actually used a cream of mushroom soup, thinned down with milk, and it was a great sauce. It reminded me of the line from “Be Our Guest” from Beauty and the Beast—try the gray stuff, it’s delicious! The gray mushroom gravy didn’t look particularly appetizing but it sure tasted amazing! 

This recipe makes a big batch that ends up making 16 chicken roll ups, which is enough for a pretty big group of people on a Sunday dinner, or just an extra batch for leftovers. You can cut the recipe in half for a smaller batch.

My daughter enjoys making these with me and it is another recipe that I hope will continue being a favorite Richardson recipe for generations to come :)



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