1 (16 oz.) cream cheese
3 tbsp. butter
3 c. cooked, cubed chicken
1 (4 oz.) mushrooms, sliced
1/4 tsp. black pepper
1/2 c. slivered almonds
3 cans crescent dinner rolls
1 stick melted butter
1 pkg. herb stuffing
2 cans Cream of Chicken soup

Cream the cream cheese and butter. Add the chicken, mushrooms, black pepper, and almonds. Mix well. Separate the dinner rolls and place three tablespoons of mixture on the widest part of each roll. Fold up as a diaper and pinch the seams. Dip each roll in the melted butter and then roll in the crushed fine herb stuffing. Place on greased baking sheet and bake at 325 degrees for 30 to 40 minutes until browned.

GRAVY:

Mix 2 cans cream of chicken soup with 1 can water. Simmer 1 hour.