Chicken Roll-Ups

I have seen many different versions of this recipe...but this one is the best! ...trust me! It's a family favorite and I've even made it for other people and they all love it, too!

Chicken Roll-Ups

from Kathy Burton

2 chicken breasts
Salt & pepper
Minced onion
Parsley
8 oz cream cheese, softened
2 T green onions/chives, chopped
2 cans Pillsbury Crescent Rolls (3 per package)
butter, melted
Corn Flake, crushed

Boil chicken with salt, pepper, onion and parsley (for about 1 hour). Shred chicken with forks. Mix chicken with cream cheese and chives. Remove crescent rolls from package and separate. Stretch big end of crescent roll a little bit and put chicken mixture onto big end of crescent roll. Fold two outside corners into center of roll and roll up. Dip roll into melted butter and then into crushed corn flakes.

(You can make roll-ups to this point and then refrigerate or freeze until ready to use. When you're ready to eat just pop them in the oven...sometimes I don't even let them defrost!)

Bake uncovered on cookie sheet at 375 degrees for 15 minutes or until golden brown. Serve on rice with gravy (recipe below) on top.

Gravy:
1 can Cream of Chicken Soup
1/2 can milk
1/2 can water (optional)

Stir to get rid of lumps and heat through.