Chicken Roll Ups

I am not gonna lie. This week has been crazy-go-nuts busy around here. For the normal super mom our week may seem like a piece of cake, but for a pregnant lazy mom who usually doesn't get our of her pajamas until 10 and gets back in them at 2, this has been a crazy week. Don't get me wrong, its been a good week... but definitely a busy one!

We have started potty training (which is going remarkably well this time), started our first week of homeschooling (using this term loosely. I will talk about this more in a future post), Z has officially given up his nap (which makes for more errand running, believe it or not) and we ventured out to take part two of Z's three year old pictures. Not to mention our usual errands and library runs and play dates. I am running around so much during the day, that by the time I get to sit down this little baby inside of me starts kicking up a storm! I swear he starts running a marathon as soon as my butt hits the couch. There was a time I thought he was seriously going to jump right out of my stomach!

Anyway. Enough about babies jumping. Lets talk about food!

Since it has been about 23 million years since my last recipe post I decided now would be a good time to throw one at ya.

Back when I was super pregnant with Zachariah, our friends Matt and Jamie had us over for dinner. Jamie made chicken roll ups and they were a huge hit with me and Daniel. Turns out Daniel had these when he was growing up, but I think that was a first for me! The chicken roll ups require a total of four ingredients and it is a pretty tasty meal! Anyway, all that to say, I added this meal to our menu a couple years ago and I thought I would share it with you! :)

Here is what you will need:

Two to three chicken breasts (These are cooked. I kinda forgot to take a picture before I cooked them. My bad.)

A heaping amount of shredded cheese (About two to three cups. Depending on how much cheese you like. I am kinda a cheese-a-holic, so I tend to use a lot!)

One can of cream of chicken soup

And a can of crescent rolls.

Put the chicken in a pot and cover completely with water and boil for 30 minutes. (If they are frozen boil for an hour.) After the chicken is no longer in its raw state, shred it. There is no fancy way of shredding chicken. I wait for it to cool down a bit and then just tear into it with my hands. Its quicker that way.

Now pop open that can of crescent rolls and break one off. Put a little shredded cheese on it, then pile on some chicken.

Then add some more cheese!

Oh how I love cheese.

Starting at the wide end of the crescent roll, roll it up!

Now, keep in mind you do NOT have to stuff your roll this full. Daniel dropped several hints that I did not stuff them full enough for his liking a while back, so I over-stuff them now. I started out just wanting to be a butt and see how full I could get them, therefore showing him that I NEEDED to stuff them lightly. But that backfired, because I actually enjoyed the over-stuffed version. Ha! All that to say, you may go a little lighter on the chicken and the cheese if you would like.

Repeat with each crescent roll, and then line them up in a 9x13 baking dish.

FYI: I sprayed the dish with cooking spray first. Not sure if it is always necessary, but I ALWAYS spray things with cooking spray. Unless of course the recipe calls for buttering the dish, then I butter it. But I am very hesitant about putting things in the oven without spraying it down first. Call me crazy, but I just don't like caked on residue.

Now this is where your cream of chicken comes in. I dump the can into a measuring cup and then fill it with half a cup of water. Sometimes I use 3/4 cup of water. It all depends on my mood. Once you decide how much water to use, mix the cream of chicken and water together with a fork.

I feel like I should tell you that the recipe I got from Jamie says to heat the cream of chicken soup and the water on the stove in order to get it all mixed together. And I'm not gonna lie... if I did that it would probably mix together a bit better. But I am lazy and I didn't feel like using a pot. So I took the easy way out. It obviously turns out just fine the way I do it, but please feel free to follow the rules and heat it on the stove. I just happen to be a lazy rebel. :)

Now take the cream of chicken soup and water mixture and pour it all over the chicken roll ups. As you drizzle it over the tops it will fill in between each roll up and all down the center.

Obviously, the more water you add to the soup, the more mixture you will have. If you want more mixture in the bottom of your pan, increase the amount of water. And vise versa.

Now, plop it into your oven (that was preheated to 375 degrees) for 20-25 minutes, or until the crescent rolls are nice and golden.

Here is what they look like! As you can see, I could have left it in for another few minutes to make sure ALL the rolls got that nice golden look, but I was hungry. And my boys were hungry. So I opted to take the lazy way out and go ahead and take it out.

Don't be like me.

Serve one (or two) of these suckers with some rice, potatoes, or as we did the other night, noodles! They go with a ton of stuff!

There you have it. Chicken roll ups! Nothing fancy, but an easy/yummy meal to serve that will please even the pickiest of eaters! My three year old DEVOURS this meal, so I give it two thumbs up. :)

Here is the recipe without all of the pictures and ramblings.

Chicken Roll Ups

Ingredients:

2-3 chicken breasts

1 tube of crescent rolls

1 can cream of chicken soup

Shredded cheddar cheese

Directions:

Boil chicken breasts for half an hour (if frozen for an hour). Shred chicken

Preheat oven to 375

Roll up shredded cheddar cheese and chicken into each crescent roll and place in a 9x13 baking dish.

Mix 1/2 cup of water with cream of chicken soup and pour over the roll ups

Cook for 20-25 minutes or until golden brown.

Happy Friday!!!