Cheesy Chicken Rolls
Ingredients:
- 12 Rhodes Yeast Dinner Rolls, thawed to room temperature
- 1 10 3/4
ounce can cream of chicken soup with herbs
- 2 1/2 cups grated cheddar
cheese, divided
- 1/2 cup milk
- 2 tablespoons chopped fresh basil
- 4
ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1
teaspoon garlic powder
- 1 teaspoon minced onion
- 2 chicken breasts
cooked and diced
- 1 small can diced green chilies
- 1/2 teaspoon salt
- 1 teaspoon pepper
Directions:
Sauce:
- Combine soup, 3/4 cup cheese, 1/2 cup milk and 1 tablespoon fresh basil.
- Mix together and drizzle 1/2 cup of mixture in the bottom of a sprayed
9×13-inch baking pan.
Filling:
- In a bowl combine cream cheese and butter until smooth.
- Add garlic powder, onion, chicken, green chilies, 3/4 cup cheese,
remaining basil and mix well.
- Season with salt and pepper.
- On a counter lightly sprayed with
non-stick cooking spray, press each dinner roll into a 5-inch circle.
- Divide filling equally between the 12 circles.
- Pull dough up around filling and pinch together to seal.
- Place each roll into the baking pan pinched sides down.
- Pour remaining sauce on top of the rolls.
- Sprinkle with remaining cheese.
- Bake at 350 degrees F 35 minutes.
- Cover with foil the last 5 minutes if necessary to prevent over
browning.
Prep Time: 30 min.
Bake Time: 35 min.
Servings: 12
Difficulty:
Intermediate
Recipe and photo courtesy of
Rhodes Bake N Serve . Used with
permission.
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