Aunt Michelle's Chicken Rolls

5 chicken breasts
1 bunch green onions, chopped
1 (8 oz.) cream cheese
2 cans ready to bake Texas or Grands
biscuits
1 can cream of chicken soup
crushed cornflakes
1/2 c. butter, melted
2/3 c. milk

1. Boil chicken until done, then after it has cooled a few minutes, shred with a fork.
2. Mix together chicken, cream cheese, and green onion.
3. Flatten each biscuit, then spoon mixture onto biscuit. Roll and seal edges.
4. Dip rolls into melted butter and roll in cornflakes. Bake at 350 degrees for 25-30 minutes.
5. To make gravy, mix cream of chicken soup with milk in a saucepan and heat over medium-high heat until warm. Serve over chicken rolls.

Makes 16 chicken rolls.

(NOTE: to make them a little healthier, these rolls are just as good without the butter and cornflake coating.)