2 boned chicken, cooked
1 tsp. lemon pepper
2 tbsp. mayonnaise
3 oz. cream cheese with chives
1/2 can water chestnuts, quartered
1 can crescent rolls
1 can cream of chicken soup
1/2 c. Pepperidge Farm
1/2 c. chopped nuts
1/2 stick butter

Mix first 5 ingredients. Pat out rolls and fill with chicken mixture and seal. Melt butter and dip filled crescent and then roll in stuffing mix and chopped pecans. Place in baking dish and bake at 350 degrees for 20 minutes. Heat soup with 1/2 can water and spoon over balls after serving on plates. Serves 8.