Chicken Rolls

(from Jessica Boyd Hancock)

For 2 packages of PILLSBURY Crescent Rolls (16 rolls): Preheat oven to 375.

Cook & salt 2 large pieces of boneless, skinless, chicken breasts and cut into edible pieces.
12 ounces of PHILADELPHIA cream cheese
6 tablespoons of semi-melted butter
Sprinkle salt & pepper as desired

Mix all that together then add cut up chicken.

Get a bowl of melted butter, and a bowl of bread crumbs. Roll out each of the crescent rolls with a rolling pin. Put a spoonful of mixture in the middle & wrap it with the 2 smaller corners. Then wrap the longer corner around the middle, then the sides to cover up the holes. Make sure to pinch the corners so that nothing seeps out while cooking (which, it will anyways). Dip it in the melted butter, then in the bread crumbs, then onto a greased cookie sheet.

Cook for 17 minutes.

For each additional package of 8 rolls, add:
1 boneless, skinless, chicken breast
6 oz of cream cheese
2 Tbsp of semi-melted butter

For the gravy:
You can buy the little chicken gravy packages, or make your own:

2 cups of water & 2 chicken bullion cubes. Put in microwave until boiling (about 5 minutes).

While you are waiting for that, mix 1/2 cup COLD water & 3 tablespoons corn starch. When water is done boiling, mix it, then slowly stir in the very well mixed cold water & corn starch. Put back in microwave for about 2 minutes. Stir. Another 2 minutes in microwave, & then it should be done.

(Use 1 cup of water for every 1 chicken bullion cube you want. (usually make 2 for 2 packages of rolls, 3 for 3, etc). Use 1/4 cup COLD water & 1 1/2 tablespoons corn starch for every 1 cup of the above water mentioned also.)

Pour gravy over your chicken rolls & eat up!