FILLING:

2 crescent rolls per person (in dairy case)
2 c. cooked, cut up chicken
3 oz. cream cheese
2 tbsp. milk
1/4 tsp. salt
1 tbsp. butter
2 tbsp. chopped green onion
1/8 tsp. pepper
2 tbsp. green pepper, chopped

SAUCE:

1 can cream of mushroom soup
4 oz. fresh sliced mushrooms, sauteed in butter
8 oz. sour cream
1/4 c. milk
Salt & pepper to taste

FILLING: Soften cream cheese and butter; mix together with chicken, chopped green onion, milk, green pepper, salt and pepper. Place 1/4 mixture in center of square crescent roll. Fold end to top. Bake at 350 degrees for 20 minutes.

SAUCE: Heat soup, sour cream, milk and sauteed mushrooms together. Salt and pepper to taste. NOTE: Heat just before serving and pour over crescent rolls. Serves 4.