Chicken Ziegenfuss

• 2 whole chicken breasts
• 1 c. chopped celery
• 1 c. chopped onion
• 1 (8 oz.) pkg. cream cheese
• 4 chopped green onion blades or parsley (for color)
• 1/2 c. butter
• 1 c. chopped walnuts or almonds
• 1 can cream of chicken or cream of mushroom soup
• 1 pinch sage
• 1 pkg. (8) crescent rolls

1. Boil chicken with celery and onions for 1 hour or until done. Strain celery and onions from broth.
2. Save enough broth for sauce. Let chicken cool and cut into bite size pieces.
3. Mix chicken, cream cheese, green onion and 1/4 cup margarine.
4. Roll crescent rolls into 8 square pieces.
5. Put 1/8 cream cheese mixture on each roll.
6. Roll up and pinch ends closed.
7. Dip each in 1/4 cup melted margarine and then nuts.
8. Bake at 375u0b0 on ungreased cookie sheet for 10 to 12 minutes or until golden brown.

chicken breasts, celery, onion, cream cheese, green onion, butter, walnuts, cream of chicken, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854228 (may not work)