Chicken Rolls

Chicken Rolls

This recipe almost fills 2 tubes of biscuits and the filling stays good in the fridge for week or so.

2 Cups cooked chicken

8 oz. Cream Cheese

1 T. chopped onion dash salt and pepper

2 T. Chicken broth

1/4 C. Butter 1 Cup Stuffing Smashed (I usually use pepperidge farm)

1-2 cans jumbo buttermilk biscuits

Mix cream cheese with butter and stuffing, fold in chicken and rest of ingred. Flaten out rolls and place 2-3 Tablespoons of mixture onto each roll. pinch together. Then roll in into melted butter and then some stuffing. Bake at 350 for 20-30 minutes

Topping: 1 can cream of chicken soup mixed with 1/2 can milk. Heat and serve over rolls.