Looking for a new easy hearty family casserole to add to your dinner rotation…then look no further. My mother’s, “Chicken Roll Ups,” will be sure to feed and please the whole family. You might already have everything you need in your pantry or refrigerator.
Ingredients
2 cups shredded cheese (any kind we use Colby or Cheddar Jack)
2 cans cream of celery soup
1 container of biscuits (any kind we use an 8 count buttermilk or flakey layers)
1 cup milk
16 ounces shredded chicken freshly cooked or from a can (we use canned)
Step 1 Preheat oven to 375 degrees Fahrenheit
Step 2 flatten each biscuit on a flat non stick surface separately (you can use your hand or a rolling pin) we usually have 8
Step 3 in each flattened biscuit place 1-2 tablespoons shredded cheese and 1-2 tablespoons shredded chicken (you can do just cheese ones or add vegetables such as broccoli) you can save a little shredded cheese to top casserole about 2/3 of the way cooked
Step 4 pinch each biscuit with cheese and chicken closed and place upside down in a casserole dish sprayed with non stick cooking spray
Step 5 in a separate bowl stir or whisk together both cans of cream of mushroom with one cup of milk
Step 6 pour cream of celery and milk mixture over top of closed biscuits in casserole dish until full
Step 7 place casserole dish on a baking sheet and put in the oven for at least 35 minutes, check at about 30 minutes to scoop soup mixture on top of the biscuits to ensure even baking, at 35 minutes do this again and top with any remaining shredded cheese, continue baking until biscuits are lightly browned on top or your most centered biscuit is cooked all the way through (this all depends on what dish you used, how full your pan is, or how much you stuffed your biscuits)
Let cool for a few minutes and ENJOY!
We serve with mashed potatoes and green beans for a hearty family favorite.
Tabitha Sprunger 