Granny’s Chicken Rolls 

It’s November Nosh! With the holiday season upon us, our 4-H team is sharing some of their favorite recipes from their own family gatherings.

By Tiffany Ward, 4-H Extension Associate
 
This recipe for chicken rolls originated with my grandmother and has been in our family for years. As kids, we would spend the summers in Atlanta with my Granny and Graddy. It was always a treat because my granny was the kind of granny that had decorations for every holiday. From Valentine's Day to St Patrick's Day to even the first day of fall, she had a hand towel for it, so we LOVED going there. 
 
We were picky kids, however, so figuring out the food we would eat was tricky. As for this recipe, Granny told me when I was older that, in order to find something that would please us all, she would throw together things she knew we liked individually. That’s how Granny’s Chicken Rolls were created and, obviously, we loved it! So this recipe became a staple during our visits to Granny’s house.
 
To this day, for my family, it's very much the meal that reminds us of our childhood and has been passed down to my own children. Granny made these rolls for my kids multiple times before she passed away, and they loved them just as much as my siblings and I did when we were their age. 
 
Granny’s Chicken Rolls will be a family staple for years to come. 

Ingredients: 

  • 4 boneless, skinless chicken breasts 
  • 1 family size can of Cream of Chicken soup (Preferably Campbells) 
  • Small bag of shredded mozzarella cheese
  • 2 tubes of crescent roll sheets 
  • Approx. 2.5 cups of milk

Tools: 1 pot, 1 baking dish (deep) 

Directions: 

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Boil chicken breast in water until cooked through. 
  3. After the chicken is done, strain, and let cool. 
  4. Using the same pot you boiled your chicken in, pour in the can of cream of chicken soup. 
  5. Fill the empty can of cream of chicken soup (family size can is 22.6 oz, or just over 2.5 cups) with milk. Pour in the pot, stir, and bring to a simmer. 
  6. Once the cream of chicken has come to a simmer, ladle a scoop or two in the bottom of your baking dish. 
  7. Unroll a tube of crescent rolls, cut into four (4) squares. Fill each with chicken and some cheese. 
  8. Create a roll and place into the pan. Continue to make rolls until complete. 
  9. Pour the cream of chicken over all the rolls. Be sure to leave enough space so it doesn't boil over. 
  10. Place in the oven and bake until golden brown. 40-50 minutes


For a lighter version of the recipe, try using low-fat or fat-free options for the soup, milk and mozzarella cheese.