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Ingredients
8 servings
Instructions
Step 1
Preheat oven 350F / 176c. Make 1 can's worth vegan cream of chicken soup. Melt butter, add onion powder, salt, and pepper. Stir in flour, cook 1-2 min. Add broth and bring to simmer. Add coconut milk. Simmer heat 3 for 12-15 min. Add some of vegan chicken pieces and heat through. Soup part is done.
Step 2
Separate rolls. Place chicken at wide end and roll up. Place in 9x13 rectangular pan. Mix soup and milk. Pour over rolls. Sprinkle with cheese. Bake 350F / 176c for 30 min.