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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mama's Chicken Rollups Recipe

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This recipe for Mama's Chicken Rollups is from First Baptist Church of Powhatan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 Tablespoon all-purpose flour
6 oz. shredded sharp cheese
A pinch of salt and pepper
Directions:
Directions:
NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure.
Place the chicken in a pot and cover with water (I add 4-5 chicken bouillon cubes to my water), bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in 9X13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mixture around each one and then drizzle a little over the tops (not too much). Bake in a 375º oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes. The soup mixture will thicken up like a gravy.

 

 

 

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