Mom’s Chicken and Cream Cheese Roll-Ups

Chicken Pillows, Chicken Roll-Ups or Chicken Pockets - whatever you call these, they're a kid-friendly dinner favorite. Shredded chicken mixed with cream cheese, mushrooms, and diced onion all rolled up in a delicious, buttery crescent roll.

Our mom has been making these for as long as we can remember. These were a staple at our house growing up, and they were always one of our favorites!
Whether you call them chicken pockets, chicken pillows, or chicken roll-ups, these cheesy, chicken rolls are perfect for little hands who always want to “dip” their food (anyone else’s kids the same way?!).
We know that everyone has their favorite way of making this recipe, so here’s ours.

Simple ingredients

One of the best things about this recipe? You only need a handful of ingredients to throw it together.

  • Cubed or shredded chicken. You can use rotisserie chicken, pre-cooked chicken, or quickly boil some chicken and chop or shred it.
  • Refrigerated crescent rolls. You could also use thawed Rhodes Roll dough in a pinch.
  • Cream cheese. Any kind will do for this recipe, including low-fat or non-fat.
  • Chopped onion. This is definitely optional. If you have littles that won’t eat onions, feel free to omit these or substitute them for a 1/2 teaspoon of onion powder.
  • Mushrooms. Growing up, our mom always used a small can of mushrooms. When I make them now, I like to use fresh mushrooms diced really small (so my kids will eat them!).

How to make chicken roll-ups

  1. In a large bowl, mix together cooked chicken, softened cream cheese, onion, and mushrooms.
  2. Roll out your crescents, place a heaping spoonful of chicken mixture on the wide end of the crescent and roll it up.
  3. Place on large cookie sheet (you’ll want to use your largest pan to fit them all).
  4. Bake at 350 degrees for 12-14 minutes. Watch for the rolls to turn golden, but make sure they don’t burn. This recipe will make 16 roll-ups.

What to serve with this recipe

We love to serve this recipe with mashed potatoes and gravy. Our kids love to dip them in gravy (or ketchup – haha!). These are some of our favorite side dish recipes to serve with these chicken roll-ups:

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Watch how to make our Chicken Cream Cheese Roll-Ups below:

To store

Because of the cream cheese, these tend to get a little soggy the longer they sit. If you do have leftovers, refrigerate them in an airtight container for a day or two and reheat before eating.

We wouldn’t recommend freezing the finished product (again, they would definitely be too soggy), but you could freeze the roll-ups before you bake them. When you’re ready to eat them, pull them out of the freezer, let them thaw, and then bake according to the recipe directions.

More chicken recipes:

Serves: 16

Mom's Chicken and Cream Cheese Roll-Ups

Chicken Pillows, Chicken Roll-Ups or Chicken Pockets - whatever you call these, they're a kid-friendly dinner favorite. Shredded chicken mixed with cream cheese, mushrooms, and diced onion all rolled up in a delicious, buttery crescent roll.

10 minPrep Time

14 minCook Time

24 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 chicken breasts (cooked and shredded or cubed)
  • 2 (8 count) packages crescent rolls
  • 1 (8 ounce) package cream cheese (softened)
  • 1-2 Tbsp chopped onion (optional)
  • 1 (4 ounce) can mushrooms (or fresh)

Instructions

  1. Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
  2. 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).
  3. Makes 16 roll-ups.

Tags

Cuisines
American
Courses
Main Course
Allergy
egg free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
1106
https://www.sixsistersstuff.com/recipe/moms-chicken-and-cream-cheese-roll-ups/

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20 Responses to “Mom’s Chicken and Cream Cheese Roll-Ups”

  1. 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.
    • Six Sisters
      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,
      Sincerely,
      Kristen - the second sister
    • 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!
  2. Nancy Fox
    Make the Chicken Roll Ups as recipe calls for, have your melted butter & bread crumbs ready in each separate bowl & roll each Chicken Roll Up in the butter first then into the bread crumbs, cook @ 350* in oven for 1/2 hour or a light golden brown. I like mashed potatoes, chicken gravy, cooked broccoli, asparagus carrots or corn with mine, & maybe a nice tossed salad to make a complete (yummy) meal. Enjoy with the family & friends. I’ve been making these Chicken Roll Ups for a long time ( 20 or more years so I know there good !!
  3. We’ve been making these in our family for years. We like to add shredded cheese and leave out the mushrooms because the cooks don’t like mushrooms lol. We call them “chicken in a diaper” because when sealed up like someone else mentioned, they look a little bit like diapers.

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