2 (4 3/4 oz.) cans chicken spread
1 tsp. lemon juice
1/4 c. chopped water chestnuts, optional
1 tbsp. chopped chives
1 (8 oz.) pkg. refrigerated crescent dinner rolls
8 well drained cooked asparagus spears
1 tbsp. melted butter
1 (10 3/4 oz.) can cream of mushroom soup
2 tbsp. dry white wine or milk

Preheat oven to 375 degrees. In a mixing bowl, combine 1st 4 ingredients. Unroll crescent dough and separate into 8 triangles. Spread with chicken spread mixture. Place an asparagus spear across the long end of each triangle and roll up to the point.

Place rolls on an ungreased baking sheet. Brush tops of rolls with melted butter and sprinkle with bread crumbs. Bake 15-18 minutes. Combine soup, milk or wine in saucepan and heat over low heat until simmering. Serve over baked chicken rolls. Serves 4.