Our mom has been making these Chicken and Cream Cheese Roll-Ups on a black plate with gravy served on top 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.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
5 Simple ingredients needed for these Chicken and Cream Cheese Roll-Ups!
One of the best things about this recipe? You only need 5 common 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!).
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How to make chicken roll-ups
In a large bowl, mix together cooked chicken, softened cream cheese, onion, and mushrooms.
Roll out your crescents, place a heaping spoonful of chicken mixture on the wide end of the crescent and roll it up.
Place on large cookie sheet (you’ll want to use your largest pan to fit them all).
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 Mom’s Chicken and Cream Cheese Roll-Ups:
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:
How To store Chicken Roll-Ups
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:
- Chicken Crescent Casseroles
- Oven-Baked Chicken Tacos
- Fiesta Ranch Chicken Burritos
- Chicken Caesar Wraps
- Avocado Chicken Bites
Mom’s Chicken and Cream Cheese Roll-Ups Recipe
- 4 boneless skinless chicken breasts (cooked and shredded)
- 8 ounces cream cheese (softened)
- 2 Tablespoons onion (diced – optional)
- 1 (4 ounce) can mushrooms (drained)
- 2 (8 ounce) packages crescent roll dough
- Preheat oven to 350 degrees F.
- Mix together cooked chicken, softened cream cheese, onion, and mushrooms.
- 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 for 12-14 minutes (watch for the rolls to turn golden).
- Mixing Bowl
- Baking Sheet