So let's get on with it and do it right. Here is the finished product, so you don't waste your time on something that's not vegan, not gluten-free, not paleo, not even all that healthy. It's comfort food, y'all, so get over it.
Chicken Biscuit Roll-ups
Yield: 4 servings
1 can crescent rolls
1 lb. chicken (1 or 2 boneless skinless chicken breasts will work)
4 oz. (half package) of cream cheese
1 can cream of chicken soup
½ cup milk
1. Boil the chicken breasts until they are cooked. Preheat the oven to 375° or whatever it says on the back of the crescent roll package.
2. Shred chicken breasts. (I have heard that stand mixers are good for this, but small kitchen and lack of counter space means no stand mixer for me. 2 forks and/or your hands also works.)
3. Mix cream cheese with shredded chicken. This is easier if it's softened, which can be done in the microwave in about 10 seconds or so. You may not use all the cream cheese, and that's okay. (I suppose you could opt out of the cream cheese entirely, but then it wouldn't be as comforting as comfort food should be. So don't do it.)
|Steps 1 through 3. Easy peasy chicken-shredded cream cheesy.|
5. Roll up the roll. Pull the point and the opposite side toward each other, and then pull the flaps around to make sort of a ball.
6. Put roll-ups in the oven for as long as called for on the crescent roll package (usually about 10-11 minutes). Take out when golden brown.
7. While roll-ups are cooking, mix the cream of chicken soup with ½ cup of milk. Heat over stove or in microwave, stirring occasionally, until well-mixed and heated thoroughly.
8. When roll-ups are done, serve over rice and top with your soup gravy. 2 roll-ups is a good portion per person. Yum yum!