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Chicken Roll-Ups are a super yummy meal that my whole family absolutely loves.
Tender shredded cooked chicken and broccoli are rolled in flaky crescent rolls and baked in a creamy sauce. So easy, so cheesy and a cinch to pull together with simple ingredients.
Easy Dinner in Minutes
Crescent rolls filled with chicken and cheese, in a creamy sauce is absolutely delicious!
The sauce is perfectly creamy and can make an ordinary day, extraordinary! This baked goodness is the perfect comfort food for any occasion!
The best part is that you can use any ingredients you have on hand to fill these roll ups.
Ingredients & Variations
CHICKEN While this recipe calls for chicken, it would taste just as good with roast beef, ham, or even leftover turkey. So get creative and add your favorites!
SAUCE If you don’t happen to have cream of chicken soup on hand, substitute any other creamed soup like mushroom or cream of broccoli. Or whip up an easy cheese sauce with garlic powder and seasonings. If all else fails, a jar of Alfredo will do just fine!
BROCCOLI Instead of steaming broccoli, use leftover roasted broccoli or asparagus! Add mushrooms or even leftover roasted veggies.
How to Make Chicken Roll Ups
You’re just 3 simple steps away from making this easy recipe:
- Make the sauce (as per recipe below).
- Fill crescents with chicken and cheese and roll.
- Place in a pan over sauce, sprinkle with cheese and bake
Let the dish sit for a few minutes to allow the sauce to set and bon appétit!
Tips for Success
For crispy crescent perfection, bake until golden brown. It’s important not to under-cook these.
Make sure to use precooked meats for this recipe. Raw meat will not have enough time in the oven to cook thoroughly.
Last but not least, sharp cheddar adds extra flavor, but feel free to use your favorite if sharp cheese is not on the menu. Finally, try sprinkling with something colorful to garnish:
- Extra cheese on top!
- Chopped or dried herbs, or green onions
- A sprinkle of smoked paprika or dried chilies
- Even chopped jalapenos for some extra spice on top can make this dish look appealing and super appetizing!
Leftovers?
Chicken roll-ups will last in the fridge for up to 3 days. They taste pretty darn good cold, but to reheat, just simply microwave or place in the toaster oven for a few minutes and they are good as new! A few drops of hot sauce for that added spice will do the trick!
More Yummy Roll Recipes
- Pepperoni Pizza Crescent Rolls – a kid favorite!
- Homemade Crescent Rolls – soft & buttery
- Reuben Roll Ups – a yummy twist on a classic
- 30 Minute Dinner Rolls – a perfect addition to any meal
- Crispy Bacon Grilled Cheese Roll Ups – 4 simple ingredients
Did you make these Chicken Roll-Ups? Be sure to leave a rating and a comment below!
Easy Chicken Roll Ups
Ingredients
- 10.5 ounces condensed cream of chicken soup
- ½ cup chicken broth
- ½ cup milk
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- 1 can refrigerated crescent rolls
- 1 ½ cups shredded sharp cheddar cheese divided
- 1 ½ cups cooked shredded chicken
- 2 cups broccoli florets or asparagus, steamed
Instructions
- Preheat oven to 375°F.
- Combine soup, milk, broth, flour, garlic powder and salt & pepper to taste. Pour the soup mixture in the bottom of a 9x13" pan.
- Separate crescent roll triangles.
- Divide 1 ½ cups of the cheddar cheese and all of the chicken and broccoli over the crescent rolls.
- Roll each crescent roll and place in the prepared pan.
- Bake 25 minutes. Top with remaining cheese and bake an additional 5-10 minutes.
- Rest 5 minutes before serving.
Notes
- Delicious Veggie Substitutions: Try spinach, cauliflower, roasted red peppers, tomatoes, or even asparagus!
- Make sure to use pre-cooked meat as raw meat will not have enough time to cook fully in this recipe!
- For the perfect crispy exterior, do not undercook these!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Bread, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Do I need to steam the broccoli florets before rolling them or leave them raw? Wanting to make them tonight. Thank you for your response.
We steam them before adding them to the roll ups.
Can these be made in advance or frozen after cooking?
I haven’t tried freezing this recipe, let us know how it goes if you try it!
I really want to make this, but am afraid that the dough that is sitting in the sauce will not cook. Will it cook or be soggy due to it being in the sauce? Thanks!
Hi Tara, the portion that remains in the sauce does stay moister while the dough on the top gets a nice brown crust. We find it to be a nice balance.
What an excellent recipe!! My family loved it This one is a keeper and going in my recipes. I had left over chicken so i put it down the middle of the casserole dish and cooked up some egg noodles to use up extra sauce.
So glad your family loved it Teri!
Your website has quickly become my favorite! These rollups turned out delicious just like so many other recipes of yours that I have tried. Thank you!
Thank you so much Colleen, I’m glad you loved them!
I made these for a big family gathering…..it was a hit! Grandchildren loved it
Looks so good cant wait to try it
I made the banana bread. I could not believe how easy and fast it was. I subscribed to the daily recipes and I love them. I usually do not leave comments but I have to say how much I appreciate you and the wonderful ideas you post!Thank you so much!!!
Thank you so much for coming back and leaving a comment! So happy you loved the recipe!
Do these freeze well?
I haven’t tried freezing this recipe.
Can you use cream cheese instead of milk?
I have only made the recipe as written, so can’t say for sure. Please let us know if you try it Fran!
I made these rolls today but instead of using 2 cups of cheese (670 calories) in the white sauce, I stirred in 1/4 of nutritional yeast (60 calories) and almond milk(60 calories per 2 cups) instead of regular milk(300 calories per 2 cups). I huge calorie and lactose reduction.
I also made my own bread dough using white wheat flour instead of all purpose for extra nutrition.
They are delicious!
instead of cutting it i did it as a loaf then cut when done it was good just took a little longer to cook
That’s a great idea Connie, thank you for sharing!
Was okay. Took me over 30 minutes to cook it and brown the tops.
look good