Simple Recipes Under 30 Minutes

Cheesy Chicken Roll-Ups

I love a good Midwestern recipe, and this variation on a recipe my mom made all the time for us when we were growing up is a perfect example of what makes Midwestern food so dang good.

There’s cream cheese! Sour cream! Frozen peas! Canned biscuit dough! I mean, other than hot dish, what other ingredients scream so loudly “I’m from where it’s COLD so we need EXTRA FAT to stay WARM!”

Yes, it’s true- chicken roll-ups won’t do your diet any favors. But this is one of those recipes where you can live a little.

Plus, we always serve these delicious little chicken popovers with a big green salad on the side to balance things out.

These creamy chicken roll-ups also make great leftovers; my mom would always pop them in my lunch the next day. They’re great when eaten hot or cold.

It also means they’re an excellent appetizer to have for parties; the flavor hits its stride when it’s at room temperature, and the biscuit dough makes the creamy chicken stuffing the perfect handheld snack.

I typically poach my chicken beforehand, and then chop it once it’s cool- but this would work well with shredded rotisseries chicken, or chopped-and-sauteed chicken, too. Make the mixture beforehand and store it in the fridge for up to 2 days; then when you’re ready to cook, just roll out the dough and get to stuffing!



Cheesy Chicken Roll-Ups

Ingredients

Protein

boneless, skinless chicken breast1 pound

Produce

scallions or green onions1 small bunch

Dry Goods

ground garlic1 teaspoon

Frozen

peas.5 cup

Extra Items

pop-open canned biscuits2 cans

Instructions

This is a variation on a beloved family recipe, one my mom made for us all the time growing up in the Midwest! It's a classic upper-midwest recipe, packed with cream cheese, sour cream, and all stuffed into little pockets of canned croissant dough. Make these delicious little popovers for party appetizers, potlucks, or just an easy weeknight dinner. They make great leftovers, too!

  1. Preheat oven to 350*F
  2. Combine cream cheese and sour cream in a microwave-safe bowl. Heat in the microwave for 1 minute to soften.
  3. Chop scallions and set aside.
  4. Dice chicken and set aside.
  5. Combine softened cream cheese, sour cream, scallions, chicken, peas, and garlic powder until well combined.
  6. Lined a greased sheet pan with canned croissant dough.
  7. Drop 2 tablespoons of mixture in the center of each croissant, then roll and pinch the dough up around the stuffing.
  8. Bake for 20 minutes or until the dough is golden brown and cooked through.
  9. Serve warm.

Prep Plan

Prep Plan

1. Place chicken in a pot of salted water and bring to boil. 2. Turn heat to medium-low and poach chicken until cooked thorugh. 3. Remove from heat. When cool enough to handle, chop into bite-sized pieces. 4. Follow instructions in steps 2-5. Mixture will hold in fridge for up to 2 days.

Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

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