Now that we’ve given our arteries a chance to unclog, it’s time to take a second foray into the world of Velveeta cheese product and cream of mushroom soup. This week’s recipe is the Chicken Rollups #2 (there was a first one?) featured on Crasstalker Cunning_Linguist’s blog Horrible Pinterest Recipes. Let’s just dive right in, shall we?
Once again, we’re using Crescent Rolls, which, on their own are rather good, but I have no idea why they’re in half these recipes as a base. I also question the constant use of onion flakes and garlic powder, among other things. Have none of these people heard of fresh ingredients? Are onions that difficult to procure in the Midwest? Feel free to answer any of these questions in the comments section. I also love how everything is fat free, like that’s really going to make a difference in this type of recipe. I guess every little bit helps.
Anyway, on to the recipe. Please note that I followed this one to the letter. I was going to bake the chicken but this, and other recipes called for it being poached. This, incidentally, creates a really disgusting chicken foam. The only difference I made was that I didn’t bother to use any of the fat free versions, since I don’t see the point in sacrificing flavor for more salt.
Ingredients
2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or Swiss cheese (or any cheese of choice)
1/2 cup milk
Filling
4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)
Directions
Set oven to 350°F. Spray a 9×13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.
Rating
Difficulty: 2 out of 5 Julias. You actually have to do things and roll things and mush things.
Prep: 1 out of 5 Altons. There’s cooking the meat, and rolling the rolls, but it’s not that hard.
Taste: 2 out of 5 Anthonys. Not great. Too much cheese, but I also didn’t use the best kind, since it was going to be slathered all over everything.
Salvageability: 3 out of 5 Inas. Take away the sauce, so it’s not a casserole, up the ingredients and use fresh veggies, herbs and what not and this might work.
Drunk-a-bility: 3 out of 5 Sandras. I tried this at 1 am after some drinking and it was bland, heavy, and didn’t make me throw up. Say of that what you will.
