Tuesday, November 17, 2009

Chicken Rollups from scratch :)

my mom made this great recipe when i was growing up. i have no idea where it came from, so i cannot give credit where it is due, sorry! she doesn't make it anymore, and for the life of me i cannot understand why. it is just so yummy! she could have made it weekly and i would have been happy. on trips home from college i would request this and dad's meatloaf (the likes of which will never be posted because it is one of those family secrets that can never be divulged).

not only is it yummy, it is easy.

e. a. s. y.

and i figured out how to make it even cheaper than it was before :)

the cheaper version takes a little more effort, but if you have any eager kitchen helpers, it can be lots of fun as well!

Cheap Chicken Rollups

  • make a basic bread dough in your bread maker. we made the wheat roll dough recipe.

  • while it is becoming yummy dough, take 2 chicken breasts, throw them in a pan on the stovetop and cook til the juices run clear. let cool and cut into smaller than bite-sized pieces. you are going to be stuffing the rolls later on and they need to be small. if you have the patience small shredding works best.

  • mix the chicken pieces with 1-1 1/2 cups cheese. we use colby jack. cheddar works nicely, too.

  • if you have trouble getting your kids to eat veggies, you can process the veggie of your choice down to near liquid and throw it in as well.

  • if you don't mind getting dishes dirty, throw the chicken, cheese and veggies into a food processor. you will be able to stuff more into your rolls.

  • after the dough is done resting (per your breadmaker directions) divide the dough in half. we got 12 rolls out of half the dough and that fed all 5 of us happily with leftovers for daddy's lunch tomorrow. freeze the extra.

  • split the remainder in half again and roll each out into a 6 inch circle about 1/4 inch thick. cut into 6 wedges. place a generous amount of filling into the middle of the base and roll like a crescent roll from fat end to point. place in a 9x13 greased casserole. repeat til you have 12.

  • let raise about 15 minutes, pour on a can of cream of celery soup (or whatever cream soup you like) mixed with 1/2 can of water, put into a 350 degree oven and cook til tops are lightly browned- about 45 minutes. serve with veggie of your choosing and devour!

CHEATER version:

aka: the more expensive route! (you can knock off over 5$ by using the above method)

use 2- 8 count crescent roll tubes found in the refrigerated section
use 1 large can chicken breast

same amounts of cheese, soup, veggies.

some great substitutions could be chicken, swiss and spinach with cream of chicken soup; ham, cheese, broccoli with cream of broccoli soup; turkey, cheddar and carrots with cream of celery soup.

breakfast variations: scrambled eggs, bacon, hash browns, sausage, tomato, whatever!!

have fun with it! let me know if you try it :)

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