Chicken Rolls

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Preparation time: 20 minutes
Total time: 45 minutes
Yield: 16 rolls

Ingredients:
  • 6 chicken breasts, boneless, skinless  
  • 1-8 oz pkg cream cheese
  • 1 pkg Pepperidge Farm stuffing mix, crushed 
  • 4 can Pillsbury crescent rolls
  • Butter      
  • celery (optional)
Directions:
  1. Boil 6 chicken breasts. Add some salt and celery to boiling water for flavor. Shred the chicken when cooked through.
  2. Add cream cheese to chicken while warm, mix well.
  3. Unwrap crescent rolls, keeping two together. Place 2 Tbsp or heaping spoonful into the two rolls and form a pillow shape making sure to close all the edges completely. Dip roll in butter and then in the stuffing mix.
  4. Continue until all chicken is used. Place on a cookie sheet.
  5. Bake at 375°F. Bake until rolls turn slightly brown, 9-12 minutes.
*Recipe provided by Christine Cook Christensen

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