Description
Monterey Chicken Roll Ups are a delicious and creamy chicken-filled crescent roll appetizer or main dish, featuring a savory blend of cooked chicken, spinach, sour cream, and Monterey Jack cheese, all baked to bubbly perfection with a crispy French fried onion topping.
Ingredients
Scale
Filling
- 2 cups cooked chopped chicken
- ½ cup sour cream
- ½ (10-oz) package frozen spinach, thawed and drained
- 1 cup shredded Monterey Jack cheese
- 1¼ cups French fried onions, divided
Other
- 1 (10.5-oz) can unsalted cream of chicken soup
- ½ cup milk
- 1 (8-oz) can refrigerated crescent rolls (8-count)
- 1 (4-oz) can refrigerated crescent rolls (4-count)
- 1 cup shredded Monterey Jack cheese (remaining from 2 cups total)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Make the Filling: In a medium bowl, combine the cooked chopped chicken, sour cream, thawed and drained spinach, 1 cup of shredded Monterey Jack cheese, and 1 cup of French fried onions. Season with salt and pepper to taste if desired, and mix thoroughly until all ingredients are well combined.
- Prepare Crescent Rolls: Separate the crescent roll dough into 12 individual triangles (from both cans). Place a generous amount of the chicken mixture onto the wide end of each triangle.
- Roll and Arrange: Carefully roll each crescent triangle up starting at the wide end, encasing the filling, and place the roll-ups seam side down in the prepared baking dish evenly spaced.
- Initial Bake: Bake the roll-ups in the preheated oven for 10 minutes to lightly brown and begin cooking the dough.
- Prepare Soup Mixture: While the roll-ups bake, stir together the unsalted cream of chicken soup and milk until smooth.
- Add Topping and Finish Baking: Remove the baking dish from the oven after the initial 10 minutes. Pour the soup mixture evenly over the crescent rolls. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese and ¼ cup French fried onions over the top. Return the dish to the oven and bake for another 25 to 30 minutes until the dish is bubbly and the topping is golden and crispy.
Notes
- Make sure to thaw and drain the spinach thoroughly to avoid extra moisture in the filling.
- Use unsalted cream of chicken soup to control the sodium content; add salt as needed.
- For more flavor, consider adding minced garlic or onion powder to the filling mixture.
- This dish can be served as a hearty appetizer or a main course paired with a fresh salad.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
