Chicken Crescent Roll-Ups

• 1/4 c. chopped celery
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 tsp. instant chicken bouillon
• 2 Tbsp. margarine or butter
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 chicken, cooked and diced
• 2 cans refrigerator crescent dinner rolls
• 1 can cream of mushroom soup
• 8 oz. sour cream
• 8 slices American cheese

1. Saute celery, onion, garlic and chicken bouillon in margarine. Add salt and pepper.
2. Pour into a large bowl.
3. Add diced chicken and mix thoroughly.
4. Separate crescent rolls into 8 rectangles. Gently press dough together along serrated edge so rectangle is one piece.
5. Divide chicken mixture among the rectangles.
6. Fold lengthwise and press edges lightly together.
7. Place pastries in greased baking dish and bake at 375u0b0 for 20 minutes or until lightly browned.

celery, onion, clove garlic, instant chicken, margarine, salt, pepper, chicken, refrigerator crescent, cream of mushroom soup, sour cream, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746877 (may not work)