A Sunday night dinner tradition, prepared by my grandmother. These chicken roll ups are flaky, savory, and comforting. A great way to use leftover rotisserie chicken.
Ingredients
- 1 (8 ounce) package refrigerated crescent rolls
- 1 (3 ounce) package cream cheese with chives, softened
- 2 tablespoons butter
- 1 cup shredded cooked chicken
- 3/4 cup sliced fresh mushrooms
- 1/2 teaspoon lemon pepper
- 2 tablespoons butter, melted
- 3 cups seasoned croutons, crushed
- 1/3 cup drippings from a roast chicken
- 1 tablespoon minced onion
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons cornstarch
- 3 tablespoons chicken stock
- salt and ground black pepper to taste
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Roll out and separate the crescent roll dough on a large baking sheet.
- Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- Heat the drippings in a large skillet over medium-high heat. Stir in the onion and wine; cook and stir until most of the wine has evaporated, about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.
- Spoon the hot gravy over the chicken rolls before serving.