1/3 c. herb stuffing mix
1/4 c. finely chopped nuts
3 oz. cream cheese with chives
2 tbsp. melted butter
1/3 c. mushrooms, chopped
1 c. chicken breast, cooked and diced
1 can crescent rolls
3 tbsp. butter, melted
1 can cream of chicken soup
1 to 2 tbsp. green onion tops, chopped

Separate rolls and flatten. Mix cream cheese, butter, mushrooms, and chicken. Put 1/4 cup chicken mixture on each triangle. Fold around mixture and seal well. Roll in butter, then in stuffing and nut mixture. Place on ungreased flat pan. Bake 15-20 minutes at 375 degrees. Heat undiluted soup. Serve crescents with soup and onion tops on top.