2 med. chicken breasts, skinned, boned & coarsely chopped
2 c. sliced green onion
1 tbsp. olive oil
1 (10 oz.) pkg. frozen chopped broccoli, thawed & drained
1 c. ricotta or cottage cheese
1/3 c. grated Parmesan
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. ground nutmeg
1 can cream of chicken soup
1/4 tsp. lemon juice
2 tbsp. butter, melted
8 (7") egg roll wrappers

Cook chicken and onion in hot oil over medium heat until chicken is no longer pink and onion is tender. In large mixing bowl, combine broccoli, ricotta cheese, Parmesan cheese, garlic powder, oregano, nutmeg, soup and lemon juice. Stir in chicken and onions. Season with salt and pepper.

Lightly grease 8 (10 ounce) custard cups with some of the melted butter. Line each dish with an egg roll wrapper. Divide chicken mixture among the 8 dishes. Fold ends of wrappers over mixture, sealing to make a bundle. Brush with remaining melted butter. Bake at 350 degrees for 20-25 minutes or until tops are golden.