2 cans cream of chicken soup
1/2 c. chicken broth
2 c. chicken, cooked & cubed
2 tbsp. fresh parsley, chopped (or 1 tsp. dried parsley)
1 (4 oz.) can mushroom pieces, drained
2 c. frozen mixed vegetables, cooked until crisp-tender
1 (8 oz.) can crescent rolls

Heat oven to 375 degrees. In a large saucepan, combine all ingredients, except crescent rolls. Cook until mixture is bubbly and thoroughly heated, stirring occasionally.

Separate crescents into 8 triangles. Place 2 triangles together, one on top of the other, press together slightly. Repeat with remaining dough. Place triangles on ungreased cookie sheet. Bake triangles at 375 degrees for 9 to 12 minutes.

To serve, spoon hot chicken mixture into a 12 x 8-inch baking dish. Place warm triangles on top of chicken, alternating short sides of triangle. Sprinkle with parsley.