3 lbs. chicken
2 pkgs. Pillsbury crescent rolls
2 cans Campbell cream of chicken soup (low salt)
Cheese (opt.)
1 stick or less butter
2 cans chicken broth (chilled with fat removed)

Cook chicken with small amount salt, carrot, onion, blade celery and peppercorn.

Place bite size pieces of chicken (and cheese) in roll. Roll up and place in greased baking dish. Sprinkle rest of chicken around rolls. Melt butter, add 2 cans soup and 2 cans chicken broth. Pour over chicken rolls. If dish seems too full, reserve some of the liquid for last part of cooking time. Bake 375 degrees until rolls are brown.