A long time ago (12 years ago maybe), my sister Kristi introduced me to a recipe for Chicken Roll Ups. They were delightful. I would forget about them. But when I remembered them, I would eat them. And love them.
In college, my roommate Amanda made them. I don't remember what she called them but I do remember one thing she did differently.
Then I moved to Virginia. And my friend made them. But she called them Chicken Pillows. And made them a little differently.
When my sister Kim came to visit me in Virginia 1 1/2 years ago, I made them for her and her family. Apparently this was her first time partaking of them. And she ,too, loved them.
About a month ago, my sister Andrea was telling me about this recipe she was going to try, called Chicken Pillows. She told me about the recipe and they were very similar but had a few differences from my Chicken Roll Ups. I laughed as I thought everyone in my family had now been introduced to this recipe.
2 weeks ago I was visiting my friend Anitra in Virginia and she told me about a recipe for Chicken Pillows. Once again, the idea was the same, but had small differences.
Now I truly believe that the whole world has made/tried these. But apparently there are several variations out there. So I will share it for those few people who haven't yet experienced them, or want to try a different variation.
Chicken Roll Ups
2 cups cut up chicken
8 ounces cream cheese
2 sticks celery- chopped
1/2 cup onion- minced
1/4 cup silvered almonds
1/8 teaspoon pepper
2 cans crescent rolls or biscuits
4 Tablespoons melted margarine
2/3 cup Stovetop stuffing
Roll out rolls.
Put 1/2 cup of mixture on each roll.
Roll up, dip in margarine and roll in crumbs.
Place on cookie sheet.
Bake at 375° for 30 minutes.
Top with gravy- can of cream of chicken soup diluted with no more than 1/2 can of milk.
So delicious. And I think they make great leftovers. We found out that they even freeze well.
Here are the different versions I have heard of:
Amanda's- used bread crumbs instead of stuffing to roll them in. I usually don't have stove top or am too lazy (or hungry) to take the time to coat them so I just eat them plain. This time I made them, I used bread crumbs. There was a little too much coating for me. I preferred the plain.
I ran out of margarine and bread crumbs so 2 stayed plain. The plain ones cooked a little faster! Martha's- put mushrooms rather than almonds and celery. I'm not a fan of mushrooms.
Andrea's- didn't call for almonds, celery or onions. And says to use cream of mushroom soup instead of cream of chicken. Don't really understand that one...
Anitra's- says to put in parmesan cheese and green onions with the chicken and cream cheese. Interesting.
I had never even thought of adding cheese to the mixture. So I gave it a try. Can't say I noticed a huge difference. But "cheese makes everything better..."
I prefer using the biscuits rather than the crescent rolls. They are easier to stuff as with the crescent rolls you have to somehow wrap the small amount/oddly shaped dough around the filling. With biscuits you just fold in half and pinch the dough edges together. 
Crescent rolls were much cheaper than the biscuits so we went with those this time. Have you had/made this recipe before? How is yours different? The same?
