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Chicken Roll-ups Recipe

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This recipe for Chicken Roll-ups, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Evans
Added: Tuesday, January 25, 2011


4 boneless, skinless chicken breasts, cooked and diced
1 8oz. package of reduced-fat cream cheese
1/4 cup green onions, sliced
Salt and pepper to taste
2 cans crescent rolls
Bread crumbs
1 cup chopped onion
1/4 cup margarine
1/4 cup flour
1 1/2 cups milk
1 cup water
3 chicken bouillon cubes

Combine diced chicken, cream cheese, green onions, salt and pepper. Set aside. Unroll crescent rolls, keeping two triangles together to form a rectangle. Seal diagonal perforation with your fingertips. Between two sheets of wax paper, roll rectangle of dough into a thin layer. Remove one sheet of wax paper. Fill rectangle with 1/4 cup chicken mixture. Roll up from short end of rectangle, tucking ends under. Roll in bread crumbs and lay on greased baking sheet. Bake at 350 for 20 minutes. Rolls will look golden. While chicken roll-ups are baking, make gravy. Cook chopped onion in margarine until onions are clear. Add flour. Whisk in milk and water. Add bouillon cubes. Continue stirring until gravy boils into a thick sauce. Serve chicken roll-ups with gravy.




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