3 cups chicken, cooked, shredded, keep the juices it cooked in for gravy
1 pkg. cream cheese
1/4 cup butter, softened
1 can mushrooms
salt and pepper to taste
2 cans crescent rolls
walnuts and pepperidge farm stuffing mix, chopped and ground
Mix cream cheese and butter til smooth. Stir in chicken, onions, and mushrooms and salt and pepper to taste. Love my precise directions, don't you!
Get some more butter, melt and put butter in one bowl and bread crumbs/stuffing mixed with nuts in another. Stretch out one crescent roll, put a spoonful of chicken mix in and wrap it up! Dip in butter, roll it in the nuts/bread crumbs and bake them at 325 for 20 minutes. Make gravy with your drippings and enjoy some warm, gooey yumminess!! We love it with Uncle Ben's Wild Rice.