Creamy Chicken Rolls

Tuesdays Comfort food recipe goes to Creamy chicken rolls. I haven’t forgot it is summer and especially haven’t forgot to enjoy it to the fullest and trust me I have! But sometimes you want something not so healthy, not so “right” and not so crunchy from the mass amounts of vegetables you pile on your salad in hopes to fill you up longer than 30 minutes. 

This recipe came to our table on an overcast evening when I was craving something not-so-healthy. My mom was in town watching my niece last month while my sister worked and her daddy was out of town. They came over for dinner and were able to enjoy this comfort food while my mom enjoyed her grand-kids.

Creamy chicken rolls are the best on a cozy day when you want some delicious comfort food and do not want to prepare all day long; delightfully doable. My sister also brought over garlic cheesy bread from Papa Murphey’s as she received a bunch of coupons for them for free. It was delicious and full of calories that fit right in with this dinner.


  • 1 lb ground turkey
  • ½ onion, diced
  • 1 tbsp parsley
  • 1 tbsp minced garlic
  • 4 ounces cream cheese
  • 1 can olives, chopped (optional)
  • 3/4 tsp paprika or chili powder (I prefer spice, add less if you so desire)
  • 1/4 tsp red pepper chili flakes (optional)
  • 1 can cream of chicken soup
  • 1 1/2 cup sour cream
  • 1/4 tsp garlic salt
  • 2 packages crescent rolls
  • 1 cup shredded cheese

Cook turkey with onion, parsley and minced garlic until no longer pink.


Add in 4 ounces of cream cheese.


Stir in slowly.


Once melted, add chopped olives and paprika.


In a separate bowl combine cream of chicken, sour cream and garlic salt. Use 1/3 of the mixture and spread on the bottom of a greased 9×13 baking dish; reserve the remainder.


Spread about 1/4 cup mixture onto each crescent roll.


Roll up and place in pan.


Squeeze them in where ever they will fit. :)


Layer the top with remainder of cream of chicken mixture and sprinkle with cheese.


Bake at 375 for 20-25 minutes or until crescent roll is fully cooked.

I served this with baked corn and jasmine rice.

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