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Thursday, September 15, 2011

How to make Poppy Seed Chicken Rolls

Last Spring I got a version of this recipe from when we subscribed to one of their menu/meal planning services.  It's a simple but filling meal that I tweaked a bit, and now it reminds me of my favorite poppy seed chicken casserole ~ here is the final result!

Poppy Seed Chicken Rolls ~ makes 8 rolls, but recipe can be halved

1 large can of white meat chicken, finely chopped
3/4 of a block of cream cheese (I use light cream cheese), softened
2 tbs butter or margarine, softened
1/4 tsp dried tarragon
salt & pepper to taste
2 tsp poppy seeds
2 cans of crescent rolls (can use reduced fat version)

melted butter or margarine
1 tsp poppy seeds

Separate crescent rolls into 4 large rectangles per can - press the seams on two triangles together to make each one.  Place 4 rectangles on a baking pan, brush each lightly with butter.   In a mixing bowl, combine chicken, cream cheese, and butter.  If it seems too stiff, add a tsp or two of milk and mix well.  Season to taste, add taraggon & 2 tsp of poppy seeds.   Add heaping spoonful of chicken filling in the middle of each rectangle, then pull corners of dough together & pinch ends to seal.  Repeat with remaining four rectangles and remaining chicken mixture.  Brush the tops of each roll with melted butter and sprinkle with remaining poppy seeds.  Bake at 375 for 15 - 20 minutes til golden brown on top and rolls are cooked through. 

I serve these with a side of honey mustard dressing for a dipping sauce.  So yummy and they make a quick, easy meal! As a couponer & stockpiler, these are all items I keep on hand every day, so it's a quick & inexpensive meal to put together!  I'm not a huge fan of canned chicken, but the texture is perfect for this recipe, so I hope you'll give it a try!


  1. This sounds great. We will have to try it. Can't wait. Gaye


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