Chicken Rolls

These are great for using up leftover chicken. The kids always gobble them up.

1 (8oz) package cream cheese

4-5 chicken breasts, cooked and shredded

4-5 green onions, sliced

2 stalks celery, diced

1/4 cup butter, softened

salt and pepper to taste

favorite roll recipe

1 cube butter, melted

bread crumbs

2 cans cream of chicken soup

Enough milk to make gravy consistency

Mix first 6 ingredients in bowl until well combined. Roll out dough and cut into squares. Place spoonful of filling in each square. Wrap dough around filling until completely sealed and covered. Dip into butter and then roll in bread crumbs. Bake at 350 for 20-25 min. Heat soup and milk until hot. Serve rolls with gravy on top.

My notes:

You can also use canned crescent rolls to make it easier. I always use the roll recipe I make pizza bites with. You can make your own gravy by making a roux with butter, flour, broth, and some left over shredded chicken. Cook until thick.

Chicken Oriental

This recipe is a favorite of mine. It comes from my mom who got it out of a magazine a long while ago.
Chicken Oriental
2-3 boneless chicken breasts, cubed
2 Tblsp oil
1 pkg brown gravy mix
3/4 cup water
1/4 cup honey
3 Tblsp soy sauce
2 Tblsp vinegar
1/2 tsp garlic salt
4 carrots, sliced thin
1 med. onion, cut into wedges
1 green bell pepper, sliced and cut into bite-size pieces
Cooked Rice
Brown meat in oil in a large skillet, stirring frequently, 15 min. Combine gravy mix, water, honey, soy sauce, vinegar, and garlic salt. Add to skillet, cover and cook 20 min. Add carrots, cook 10 min. Add onion and pepper, cook 5-10 min. Serve over hot rice.