Chicken rolls

Makes 6

Ingredients:
One 8 Oz package cream cheese
Chicken (we used thigh but I got the idea from someone who used chicken breasts)
Onions
Celery
1/2 green bell pepper
Green onions
One can mushroom soup
Uncooked bread (I tried both pillsbury crescent roll dough- 3 packages and frozen rolls for a smaller serving)
Butter
Italian bread crumbs

Directions:
1. Boil chicken. I did 6 tenderloin thighs, or 2-4 chicken breasts depending on size. Chop when finished (will end up in between chopped and shredded)
2. Chop onions. Saute onions in a little oil (maybe 1 T- just enough to coat the bottom of the pan). Chop and add in celery and then the chopped green pepper and continue to saute. Go until onions are ready. Turn stove off.
3. Add in sliced green onions and cream cheese and can of mushroom soup and chicken.
4. Use 2 crescent roll triangles and press seams together to make a square. Spoon filling onto dough and then pull up the sides of the dough, pressing sides together to seal shut. Flip over so that the seam side is down. For the roll option, I flattened the risen dough and spooned mixture in and sealed this as well. The first option gives bigger squares and the second, round rolls.
5. Melt butter and brush onto rolls and then sprinkle on Italian bread crumbs.
6. Cook rolls at designated temperature for the roll of your choice (should say on package) until golden brown.