Chicken Rolls By Katie Bell

2 cups shredded chicken

1/4 cup butter

1/4 cup cheddar cheese

1/2 container of whipped cream cheese

Slice of large onion chopped

1 garlic glove

Can of buttermilk biscuit (has Jumbo

Italian herb Bread Crumbs

Butter as needed

Boil Chicken in water (use a few bullion cubes) Cool and shred.

In sauté pan cook chopped onion and garlic cook in 1/4 cup butter. Let cool in fridge so it hardens a bit.

Mix chicken, butter onion garlic mix, cream cheese and cheese together.

Salt and Pepper to taste

Flatten out biscuits and place a spoonful of the mixture on each biscuit. Pinch together the center, and fold the sides in pinching together to contain filling.

Roll in butter and then in bread crumbs. Place seam down on cookie sheet

Bake for 15 minutes at 375.

I love to make some chicken gravy to go on top of these!