1 (10 oz.) can mushroom soup
1 c. cheese, shredded
1 (4 oz.) can mushrooms, chopped and drained
2 c. chicken, cooked and cubed
1 tbsp. minced onion
1/2 tsp. seasoned salt
Dash pepper
2 cans refrigerated crescent rolls
1 egg, slightly beaten
1 c. corn flake crumbs

Combine mushroom soup, cheese, mushrooms, chicken, onion, salt and pepper. Separate crescent roll dough. Press long edge of two triangles together to make a rectangle. Repeat with remaining pieces of dough, making 8 rectangles. Pat or roll with rolling pin to flatten out rectangles. Place about 1/2 cup chicken mixture on top of each rectangle of dough. Wrap dough around chicken mixture, pressing edges to seal. Dip rolls in egg. Coat with corn flake crumbs. Place on ungreased baking sheet and bake at 400 degrees for 25 to 35 minutes.

To freeze Chicken Roll Ups, freeze unbaked. Prepare as directed above. Place Roll Ups on ungreased baking sheet. Freeze. Remove from baking sheet and package them and return to freezer. To cook, place on baking sheet and bake at 400 degrees for 35 to 40 minutes. Makes 8 servings.

Emma Birkhofer's daughter-in-law