Cheese Pinwheels and Chicken

• 3 cups cooked and diced chicken
• 2 tablespoons butter
• 34 cup celery
• 14 cup onion
• 2 tablespoons flour
• 2 cups boiling water
• 2 teaspoons chicken bouillon
• 2 cups prepared biscuit mix
• 1 cup grated pimiento-american cheese

1. Put butter in a sauce pan; add celery and onion, cook over low heat until onion is transparent and glazed, and celery is tender.
2. Sprinkle flour into celery and onion mixture, stirring until all is well mixed.
3. Add the chicken bouillon to the boiling water and cook over low heat until thickened, stirring constantly.
4. Add chicken; stir well.
5. Remove from heat.
6. Prepare the biscuit dough for biscuits according to package directions.
7. Place the soft dough on floured board & roll and pat until its oblong in shape & abut 1/2 inch thick.
8. Sprinkle the cheese over the top of the dough.
9. Starting at one end of the dough, roll up, jelly roll fashion; seal the edge with a few drops of water.
10. Using a sharp knife dipped in water, slice through the roll, making 1/2 inch slices.
11. Place the chicken mixture in a buttered baking dish (9x9) then put the pinwheel rolls over top.
12. Bake at 375 for 25 minutes, or until pinwheels are puffy and a delicate brown.
13. Serve piping hot.
14. Serves 6.

chicken, butter, celery, onion, flour, boiling water, chicken bouillon, biscuit mix, pimientoamerican cheese

Taken from www.food.com/recipe/cheese-pinwheels-and-chicken-260742 (may not work)