6 oz. cream cheese
4 tbsp. soft butter
1/8 tsp. pepper
2 c. cubed cooked chicken
2/3 c. chopped mushrooms
1/2 c. chopped celery
2 pkgs. crescent rolls
4 tbsp. melted butter
Herb seasoned bread stuffing (crushed)
1 can cream of chicken soup
1/2 c. milk

Cream together cream cheese, butter and pepper. Stir in chicken, mushrooms and celery. Separate crescent rolls into triangles. Place 1/4 cup of mixture in center of triangle. Roll up, starting with short side. Tuck in remaining corners and seal.

Dip in melted butter and roll in crushed stuffing. Cook on ungreased cookie sheet at 375 degrees for 15-20 minutes. To serve, spoon warm cream of chicken soup diluted with 1/2 cup milk over top of each dumpling.