2 celery stalks cut into 2 inch pieces
1 sm. onion, quartered
1 1/2 lb. boneless chicken, cubed
1 1/2 c. uncooked quick rolled oats
1 (15 oz.) jar spaghetti sauce
1 lg. egg
1/3 c. Parmesan cheese

Preheat oven to 350 degrees. Grease large sheet aluminum foil with Pam; set aside. In food processor, process celery and onion. Add chicken and process until finely chopped. Add rolled oats, 1/2 cup spaghetti sauce, egg, and Parmesan cheese.

Transfer chicken mixture to prepared foil. With spatula, spread to a 16x9 rectangle. Top with either ham and cheese, spinach and cheese, or anything else you might like, leaving a 1-inch border on all sides.

Starting with one long side of rectangle, roll up jelly roll fashion, using foil to lift mixture. Seal ends. Place seam side down in roasting pan. Bake 40 minutes. Spoon on additional heated sauce if desired.