Monday, July 9, 2012

Chicken Roll-Ups

My mom made these a lot when I was growing up.  Then I had them at a church function a few years ago and liked the changes that the lady made.  They felt a little more "adult" to me.  I like the added mushrooms in the chicken and especially like coating the rolls in something crunchy.  I also doctor up the sauce quite a bit.  They are still a chicken stuffed roll, so most of my kids will eat them (I usually end up leaving mushrooms out of half of them).  They have a really "homey" taste to me (not like gangster homey, but like comfort food homey).

Chicken Roll-Ups
adapted from: Elaine from my old ward in Logan and my mom, Lynne'

3 c. cooked, shredded chicken
8 oz. cream cheese, softened
1 can drained sliced mushrooms
1/2 tsp. garlic powder
dash curry powder
dash onion powder
4 Tbsp melted butter
1 package stuffing, crushed (or italian bread crumbs or panko)
2 cans refrigerated croissant rolls

Sauce (to pour over)
1 can cream of chicken soup
1/2 can water
1/2 can milk
salt and pepper to taste
dash garlic powder
dash onion powder
dash parsley flakes

In a large bowl stir together the softened cream cheese, garlic powder, curry powder and onion powder.  Add the mushrooms and chicken and stir it to combine.  I cook my chicken by cutting it into large chunks, covering it with a paper towel and then microwaving it, a few minutes at a time, until it is no longer pink in the center.  Then I stick it in the fridge until it is cool enough to handle and then put my kids on the task of shredding it.  This has saved me immense amounts of time on boiling my chicken for shredding.  You can also use canned chicken.
Separate the rolls and lay them flat on a baking sheet.  Spread the top of each with about 2 Tbsp of the chicken mixture.
Roll up the rolls with the mixture inside, starting at the bigger end of the roll.  Try to seal off all edges.  This will keep the insides contained a little better.  Dip the rolls in the melted butter, then roll them in the stuffing crumbs (or whatever you are using).  Bake them at 350 degrees for 20 minutes.  While they are baking, in a small saucepan combine the cream of chicken soup, water, milk, salt, pepper, garlic powder, onion powder and parsley flakes.  Stir while cooking it over a medium low heat until it simmers.  Then reduce the heat to low.  Serve it over the cooked chicken roll-up (let each person add their own sauce).

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