Chicken Roll Ups

These taste like comfort food to me! My friend, Deborah, made them for a holiday gathering of friends and I've loved them ever since. They can be served as part of a fancy meal, but are still perfect for everyday. We love them. (a.k.a chicken pockets)

2 cups cooked chicken or turkey (OR one 12.5 oz. can cooked chicken breast, drained)

8 oz. cream cheese, softened

1/2 cup mayonnaise

2 stalks of celery, chopped (optional - leave out when making for Sadie ;)
2 Tbsp. dried onions

garlic salt

3 tubes refrigerated crescent roll dough

1/2 c. (one cube) melted butter

Boxed stuffing mix, crushed (herb or chicken flavor are our favorites)

        

Combine all ingredients except crescent rolls, butter and stuffing. Lay out crescent roll triangles and wrap ~1 Tbsp. filling in each, sealing all edges (I use my cookie scoop for the perfect amount of filling). Roll in melted butter & crushed stuffing mix (herb or chicken flavor stuffing are good). Lay on baking sheet. I fit all 24 on one sheet -- six rows of 4. Bake at 350º for 25-30 minutes. Serve with sauce (recipe below).

(These can be made earlier in the day and refrigerated until baking. Or they can be frozen before baking then just popped in the oven when you need them.)

Sauce:

3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. chicken broth
1/2 c. heavy whipping cream
        

Melt butter in saucepan. Stir in flour with a whisk to eliminate any lumps. Whisk in broth. It should start to thicken pretty quickly. Add heavy whipping cream. Stir constantly over medium heat until it thickens a bit more. Add salt and pepper to taste. 

I never use the following sauce, but I think it might have been given to me with the recipe so for what it's worth...

Easy Sauce:

1 can cream of chicken soup

1 cup sour cream

        Combine and heat. Serve over roll ups.