1/2 c. crushed and seasoned croutons
1/4 c. chopped walnuts
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. butter, softened
1/2 tsp. lemon pepper seasoning
2 chicken breasts, cooked and diced
1 (8 oz.) Pillsbury refrigerated crescent rolls
1/3 c. drained mushrooms (stems and pieces)
3 tbsp. melted butter

Combine crushed croutons and walnuts in small bowl. Set aside.

In medium bowl combine cream cheese, 2 tablespoons butter and seasoning. Mix well. Stir in chicken and mushrooms.

Separate crescent dough into 8 triangles (in shape), spread each with 1/4 cup chicken mixture. Roll up. Start with shortest side of triangle, tuck sides, and point to seal completely. Dip rolls in melted butter, coat with crumb mixture. Place on ungreased cookie sheet. Bake at 325 degrees for 15-20 minutes or more, 350 degrees for 5-8 minutes until golden brown.

Serve with sauce: 1 can chicken soup, 1 can cream of chicken soup, slightly diluted with milk. Add chipped chives if desired. They will freeze.