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Thursday, September 18, 2008

Chicken Rolls

Cara Parker

Rolls:

3-3.5 cups flour

1 pkg yeast

heat 1 ¼ cup milk, ¼ cup sugar, ¼ cup Crisco until warm

1 egg

1 tsp salt

Stuffing:

1-2 chicken breasts cooked and shredded

Mix with 1 pkg. cream cheese

Sauce:

1 can Cream of Chicken Soup

1 can of milk

Roll out dough in a circle. Butter inside of dough. Cut into crescents (cut like you would a pizza). Put 1-2 Tbsp. of stuffing into each roll and wrap/roll into a crescent shape. Butter the outside of rolls and roll in crushed ritz crackers.

Bake 350 degrees for 18-20 minutes, until golden brown.

Serve with warm sauce.

Notes:

*Add finely chopped vegetables to the stuffing, it adds color and texture.

*To save time you may use store bought roll dough.

*I use a little of the warm milk mixture to proof my yeast.

*If you don’t want to take the time to let the milk/Crisco cool then melt the Crisco in the microwave and then add it to the milk and sugar. Can substitute regular oil for the Crisco.

Variations:

Sausage Rolls: Make rolls per normal. For stuffing: brown 1 lb. sausage, mix 1 8 oz. brick of cream cheese and 1 can Rotel until cheese is melted. Prepare as above. Make a milk gravy to serve over the top.

2 comments:

Jaidi and Justin Clayton and Family! said...

Okay, these are truly amazing!

Here is my two cents...if you have a breadmaker, you can mix it in that. I substituted oil for the crisco and didn't melt it and it turned out fine!I put all of the liquids in then added in the dry stuff, then the yeast last.

Also, on the chicken, you can season the chicken when you cook it, I have tried pan frying it. The last time I made it, I used a cooked chicken from Walmart and it turned out great!

You can also use flavored cream cheese, i used the onion and chive one, or whatever it is. They turned out great! Yes Ann it turned out great!

Pokeyann said...

Updated the recipe with additional notes and more clear directions.