Best 10 Millies Chicken Roll Ups Recipes

CHICKEN ROLL UPS

Steps:

• Preheat oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray.
• Mix together milk, soup and cheese - set aside.
• Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
• Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
• Bake for 30 minutes or until bubbly.

MILLIE'S CHICKEN ROLL UPS

Steps:

• Melt cream cheese slightly in a microwave. Mix with shredded chicken.
• Separate rolls. Start at widest part of rolls and spread with chicken mixture. Roll up and seal at point.
• Dip each roll into melted butter and then roll in stuffing to coat. Place roll ups in a greased 7 x 11 (best) or 9 x 13 inch pan.
• Mix mushroom soup, sour cream and water. Pour mixture over roll ups. Bake in a 375 degree oven until light brown for approximately 20 to 25 minutes.
• Enjoy!

MAMA'S CHICKEN ROLL UPS RECIPE - (3.9/5)

Steps:

• Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken, reserving the 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 a 9x13-inch casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375°F 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 before serving, the soup mixture will thicken up like a gravy.

EASY CHICKEN CRESCENT ROLL UPS

Steps:

• Blend together first four ingredients.
• Separate crescent rolls into triangles.
• Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up.
• Lightly roll in melted butter then roll in crushed croutons.
• Place on un-greased cookie sheet and bake at 350 for 20 minutes.
• If desired, serve with a sauce of cream of chicken soup diluted with 1/2 cup milk over the crescent rolls. I also like to add salt, pepper, parsley, cayenne, and curry to the sauce.

CHICKEN ROLL UPS

Steps:

• Prepare you chicken and shred it finely. I used a food processor and pulsed it a few times to shred it easily.
• Add the shredded chicken to a mixing bowl and add the rest of the ingredients and stir well until creamy.
• Open the can of biscuits and roll out each individual one to flatten them out a bit.
• Spoon a heaping tablespoon of the chicken creamy mixture to the biscuit dough and fold the dough over the filling. It is ok if some of the filling comes out, as it bakes it will set up.
• Bake at 400* for about 15 minutes and the biscuits are golden brown.
• Allow to cool for a few minutes before serving.
• These could be made up in advance and frozen for a few weeks, and heated in a 350* for about 10 minutes.

ITALIAN CHEESE CHICKEN ROLL-UPS

Steps:

• PREHEAT oven to 400°F.
• Mix 1/2 cup of the shredded cheese, the cream cheese, peppers, oregano and garlic salt until well blended.
• Shape into 4 logs.
• Place 1 log on one of the short ends of each chicken breast; press into chicken lightly.
• Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.
• PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti or tomato sauce evenly over chicken; cover with foil.
• BAKE 35 minute or until chicken is cooked through (170°F).
• Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese.
• Bake an additional 3 to 5 minute or until cheese is melted.

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

GRILLED CHICKEN ROLL UPS

Steps:

• Take the chicken breast and roll them til they are flat.
• put a slice of pastrami on the flat chicken breast and than roll it up.
• Wrap the slice of bacon around it use the toothpicks to hold the bacon in place.
• Pour the steak seasoning on it and refrigerate over night.
• Just Cook on the Grill till chicken is done.

MILLIE'S COOKIES RECIPE

Steps:

• Preheat the oven to 180°C, gas mark 4
• Cream butter and sugars, once creamed, combine in the egg and vanilla.
• Sift in the flour and salt, then the chocolate chips.
• Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
• Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
• Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

ITALIAN CHICKEN ROLL-UPS

Steps:

• Preheat oven to 375 degrees.
• Pound chicken breast halves until they are about 1/4 inch thick.
• In a medium mixing bowl, combine the low-fat ricotta cheese, 3 Tbsp grated Parmesan cheese and 1 Tbsp snipped fresh parsley.
• Spoon about 1 1/2 Tbsp of cheese mixture onto each chicken breast.
• Fold in long sides and then roll from short end.
• Place seam side down in sprayed 8 x 8 inch baking dish.
• Measure out 1 cup of sauce; set aside.
• Next pour remaining 2 cups of tomato sauce over stuffed chicken breast.
• Cover baking dish with aluminum foil.
• Bake for 35- 40 minutes or until chicken is no longer pink.
• Remove cover.
• Sprinkle 1/2 cup shredded mozzarella cheese over top.
• Bake an additional 4 to 5 minutes.
• Cook spaghetti according to package directions.
• Heat remaining 1 cup of spaghetti sauce.
• Place single serving of spaghetti on plate with chicken placed on top and some of the remaining heat sauce spooned over top of stuffed chicken breast.
• Serve with extra grated Parmesan cheese.