Chicken Rolls

16 rolls
400 degrees for 15-20 min

2 cans crescent rolls
1- 8oz pkg of cream cheese, softened
2 c cooked chicken (or 2 small cans)
1/2 tsp celery salt
1 can cream of chicken soup (or cheddar cheese soup)
1 c milk

Mix together cream cheese, chicken, and celery salt and a little pepper until well blended.    Open crescent rolls.    Put 2-3 tbls. of mixture into each roll and roll it up.    Continue for all 16 rolls.   Bake at 400 deg. For 15-20 min, or until rolls are golden brown.     Mix cream of chicken soup with 1 can of milk and use as a gravy to serve over rolls.    Serve with rice or noodles. (Georgene Strong)