Try this Chicken Roll Ups recipe
- Carbohydrate 16.0398996327637 g
- Cholesterol 331.1504988825 mg
- Fat 31.7943750200688 g
- Fiber 0.0524215673123528 g
- Protein 124.141907907766 g
- Saturated Fat 13.4600315045965 g
- Serving Size 1 1 Serving (699g)
- Sodium 2150.41713846642 mg
- Sugar 15.9874780654513 g
- Trans Fat 4.47720148510885 g
- Calories 878 calories
Step-by-step
- Place the chicken in a pot and cover with water. Bring to a boil and reduce heat to medium. Cook until chicken is cooked through. Remove chicken (save broth). When cool enough to handle, shred chicken and set aside.
- Whisk together the soup, broth, milk, flour, salt and pepper.
- Unroll the crescent dough and separate into 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 13x9 casserole dish. Repeat with remaining.
- Once all are in the dish, pour the soup mixture around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree 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 so the soup can thicken.
Boiling boneless chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit establishes the foundational moisture required before shredding the meat. Achieving textural contrast in a casserole relies entirely on keeping the pastry distinct from the surrounding sauce. When boiling poultry, reserve the liquid for the sauce base because retaining those rendered proteins deepens the overall flavor profile while utilizing resources efficiently. Whisking all-purpose flour directly into the canned soup, broth, and milk mixture prevents lump formation and guarantees that the sauce thickens correctly during the 375 degree oven baking phase.
Managing Pastry Integrity
Enclosing shredded sharp cheddar cheese and warm chicken inside crescent dough triangles requires deliberate placement to prevent structural collapse. Position the denser ingredients toward the wider end of each triangle, ensuring the dough maintains enough surface contact to rise properly without absorbing excessive moisture from the bottom of the 13x9 casserole dish. Pouring the liquid mixture around the rolls rather than drowning them directly protects the exterior lamination from turning soggy. While the pastry bakes, the flour in the surrounding sauce absorbs excess liquid, transforming the initial thin mixture into a clinging coating that complements the flaky layers.Balancing Crunch and Softness
Exact timing during the final baking stage dictates whether the crust achieves proper crispness without burning the dairy. Baking the assembled dish uncovered for 25 minutes allows the dough to cook through and brown slightly before applying the remaining cheese layer. Introducing the final handful of sharp cheddar for the remaining 5 minutes melts the dairy without scorching the fat content. Allowing the finished dish to rest for 2 minutes before plating lets the starch network settle, resulting in a sauce that coats the back of a spoon rather than running across the plate.
