Mom’s Chicken and Cream Cheese Roll-Ups

My mom has been making these for as long as I can remember . . . they were one of my favorite meals growing up and now I have converted my kids to them. :)
I usually serve them with mashed potatoes and chicken gravy (pouring gravy over the roll-ups), but my kids love to eat them dipped in ketchup (yes, they definitely take after me. I am one of those people who loves ketchup with my ketchup! Ha ha!).
I know that everyone has their favorite roll-up or chicken pillow recipe . . . here is mine:

Mom’s Chicken and Cream Cheese Roll-Ups
4 chicken breasts, cooked and cubed
2 packages crescent rolls (in the fridge section of the store- my favorite are Pillsbury- the store-brands usually don’t roll-up as well!)
1 (8 oz) package cream cheese (low fat works fine for these), softened
1-2 Tbsp chopped onion (depending on how much you like)
1 small can of mushrooms (you could also use fresh if you prefer those)
2 Tbsp margarine OR butter, melted
Mix together cooked chicken, softened cream cheese, onion, mushrooms, and melted margarine.
Roll out your crescents, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up. Place on large cookie sheet (I use my largest jelly-roll pan). Bake at 350 degrees for 12-14 minutes (watch for the rolls to turn golden).
Makes 16 roll-ups.

Looking for more chicken recipes? Here are a few of our favorites!
Slow Cooker Chicken Teriyaki Bowl
Slow Cooker Bacon Smothered Chicken
Classic Baked Garlic Chicken Recipe
Chicken Cordon Bleu Recipe
Slow Cooker Creamy Chicken Fajita Soup

You can now find the NUTRITION FACTS for all of Six Sisters’ Stuff’s recipes over on their new site, MY RECIPE MAGIC!


On Six Sisters’ Stuff (and many other bloggers’ sites),
there is a little “MAGIC” button below each picture.
Click on that to be taken to the recipe,
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{You can check out that Grilled Pineapple Pork recipe and it’s nutrition info HERE.}

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  1. says

    My mom made something similar to this when I was growing up. Instead of rolling the mixture in the crescent roll, she would wrap the roll around the mixture to completely enclose it. Then she would dip the roll in butter and then in seasoned breadcrumbs before baking. They were a hit at our house.

    • says

      I’ll be honest. They get a little soggy even the next day. I’m afraid freezing them and then thawing them would make them even more soggy! When I was first married I cut the recipe in half since there was only two of us.
      Now that I think about it… I bet you could make them- not cook them- and freeze them that way. I hope this is helpful for you,
      Kristen – the second sister

    • says

      No worries! You can cook the chicken any of those ways. I am lazy and just like to boil it- just throw the chicken in a pot of boiling water until the insides are no longer pink (15-20 minutes, then just cut the chicken open to make sure it’s cooked through). Or you could saute it on the stove top- I just like to cut it into small pieces and throw it in a frying pan on the stove with a little bit of olive oil. Any way would be just fine!

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