8 oz. cream cheese
4 tbsp. butter
2/3 c. mushroom stems & pieces
1/2 c. finely chopped celery
1 chicken, fryer, cooked & deboned & cut in pieces, reserve 1/2 c. choppedchicken for sauce
1/4 c. finely chopped onion
2 tbsp. chives
1/8 tsp. pepper
1/2 c. finely chopped nuts
2 cans crescent rolls

Mix together all ingredients except rolls and nuts and 1/2 cup chicken. Divide mixture so there is about the same amount on each flatten crescent roll. Separate 2 cans of crescent rolls into 16 triangles and spread each with chicken mixture. Roll up front, short end and pinch ends and sides together to form a "pillow".

Mix 2/3 cup seasoned bread cubes or crumbs and 1/2 cup finely chopped nuts. Dip each pillow in 6 tablespoons butter, then in crumbs. Bake on cookie sheet at 350 degrees until puffy and brown.

SAUCE:

2 tbsp. butter
2 tsp. flour
1 1/2 c. milk
1 chicken bouillon or 1 tsp. granules

Melt butter in pan, add flour and stir until smooth. Stir in milk and bouillon and stir over medium heat until thick and bubbly. Serve over pillows. good with rice. NOTE: Use reserved chicken in sauce or make Chicken Ala King over toast for another quick nutritious dinner. Make it as you would make above sauce except add 2 chopped boiled eggs.