Chicken Roll-ups

• 6 whole Chicken Breasts, Boneless, Skinless
• 8 ounces, fluid Cream Cheese
• 1 cup Sour Cream
• 2 stalks Celery, Chopped
• 6 whole Green Onion, Sliced
• 1 clove Garlic, Minced Fine
• 1/2 teaspoons Black Pepper
• 1 teaspoon Salt
• 4 cans Grands Biscuits Or Crescent Rolls
• 4 Tablespoons Butter, Melted
• 1 cup Seasoned Bread Crumbs
• 1 package Chicken Gravy Mix

1. Cook chicken in large pot of water, about 20 minutes.
2. (I always add onion and garlic to my water to help flavor the chicken).
3. Let cook and cut into 1 cubes.
4. Combine sour cream and cream cheese.
5. Add in the chicken, onions, garlic, salt and pepper.
6. Take the roll or biscuit and roll out until about 1/8 thick.
7. If using the biscuit, put in filling (about 3 tablespoonfuls) and roll another biscuit to put on top.
8. Seal the edges.
9. If using crescents, put filling on the large end (about 2 tablespoonfuls) and roll up, sealing the edges as you go.
10. Repeat until all rolls are used.
11. Dip the top into melted butter and then into bread crumbs.
12. Put on a large cookie sheet.
13. Bake at 350F for 35-40 minutes, until golden brown.
14. Make gravy according to package directions.
15. Serve over chicken rolls.
16. I also like to add mushrooms, but my kids dont like the texture.
17. I think a great toasted nut like an almond or pecan would give it a great crunch inside.

chicken breasts, fluid cream cheese, sour cream, stalks celery, green onion, clove garlic, black pepper, salt, grands biscuits, butter, bread crumbs, chicken

Taken from tastykitchen.com/recipes/main-courses/chicken-roll-ups-2/ (may not work)