2 (3 oz.) pkgs. cream cheese
4 tbsp. soft butter
1/8 tsp. pepper
2 c. chicken, chopped
2/3 c. mushrooms, chopped

Combine cream cheese, butter and pepper. Mix in chicken and mushrooms.

2/3 c. Pepperidge stuffing mix
1/2 c. nuts, chopped
2 cans crescent rolls
6 tbsp. butter, melted

Separate dough into 16 triangles and spread with chicken mixture. Roll them up and seal. Dip into butter then roll into crumbs and nut mixture. Bake at 375 degrees for 30 minutes. Serve with cream of chicken soup as gravy. You can add sherry if you want to.