Millies Chicken Roll Ups Recipes

STOVE TOP STUFFED CHICKEN ROLLS

Steps:

• Preheat oven to 400°.
• Combine stuffing mix and water in large bowl and let stand for 5 minutes.
• Stir in eggs.
• Pound chicken breasts to 1/4" thickness.
• Spread stuffing mixture evenly onto chicken breasts to within 1/2" of edges.
• Roll up from one of the short sides to enclose stuffing.
• Place seam side down in 13x9 baking pan.
• Mix together soup and milk and pour over chicken.
• Sprinkle with paprika.
• Bake for 30 minutes or until chicken is done.

MILLIE'S CHICKEN ROLL UPS

Steps:

• Melt cream cheese slightly in a microwave. Mix with shredded chicken.
• Separate rolls. Start at widest part of rolls and spread with chicken mixture. Roll up and seal at point.
• Dip each roll into melted butter and then roll in stuffing to coat. Place roll ups in a greased 7 x 11 (best) or 9 x 13 inch pan.
• Mix mushroom soup, sour cream and water. Pour mixture over roll ups. Bake in a 375 degree oven until light brown for approximately 20 to 25 minutes.
• Enjoy!

CRISPY BUFFALO CHICKEN ROLL-UPS

Steps:

• Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks.

KID-FRIENDLY CHICKEN ROLL-UPS

Steps:

• In a large bowl, mix softened cream cheese and milk until smooth.
• Stir in onion and chicken.
• Mix well.
• Place ¼ cup of chicken mixture in each roll.
• Fold edges of roll around filling.
• Brush top of rolls with melted butter.
• Place on greased cookie sheet.
• Bake in a preheated oven at 350 degrees F for 20 to 25 minutes.
• Allow to sit for 5 minutes to cook before serving.

CHICKEN ROLL UPS

Steps:

• Prepare you chicken and shred it finely. I used a food processor and pulsed it a few times to shred it easily.
• Add the shredded chicken to a mixing bowl and add the rest of the ingredients and stir well until creamy.
• Open the can of biscuits and roll out each individual one to flatten them out a bit.
• Spoon a heaping tablespoon of the chicken creamy mixture to the biscuit dough and fold the dough over the filling. It is ok if some of the filling comes out, as it bakes it will set up.
• Bake at 400* for about 15 minutes and the biscuits are golden brown.
• Allow to cool for a few minutes before serving.
• These could be made up in advance and frozen for a few weeks, and heated in a 350* for about 10 minutes.

CHINESE CHICKEN ROLL-UPS

Steps:

• In a small bowl, mix hoisin sauce, soy sauce, brown sugar and corn starch.
• Spray a large skillet with cooking spray.
• Add garlic and chicken, cook until chicken is cooked through.
• Add cole slaw mix and cook 5 minutes until wilted.
• Add sauce to skillet and cook until heated through.
• Meanwhile, heat tortillas according to package instructions.
• Just before serving, add chow mein noodles to the skillet, and stir to combine.
• Serve by spooning chicken mixture over tortillas and rolling up burrito-style.