Chicken Rolls

4-6 boneless chicken breasts
1 small onion, chopped
3-4 stalks chopped celery
1 (8 oz) package cream cheese
2-3 tubes crescent rolls
2 Tbsp. butter
seasoned stuffing crumbs
shredded cheese
2 cans cream of chicken soup
1 can milk
1 cup chicken broth

Boil chicken breasts until cooked through. Save broth off chicken; cool. Saute chopped onions and celery in butter. Mix in cream cheese. Cube chicken add to mixture. Unroll crescent rolls. Starting at wide end of triangle, place about 2 Tbsp. chicken mixture and roll. Dip into melted butter and then roll into crumbs.

Place on cookie sheet or 9X13 pan. Bake at 350° for 20-25 Minutes.

Sauce: Mix and warm soup, milk, and broth. Pour over chicken rolls when ready to serve. Garnish with shredded cheese.