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

Preheat oven to 400. Combine mushroom soup, cheese, mushrooms, chicken, onion, salt and pepper.

Separate crescent roll dough. Press long edges of 2 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 each rectangle. Wrap dough around chicken pressing edges to seal. Dip rolls in egg, coat with corn flake crumbs. Bake on ungreased sheet 20-25 minutes.