2 c. cooked cubed chicken
1 (8 oz.) pkg. cream cheese
1/4 cube butter
1/2 tsp. pepper
3 pkg. crescent rolls
3/4 c. butter, melted
2 c. Pepperidge Farm herb-seasoned stuffing
2 pt. sour cream

Put in food processor to make fine. Mix with fork chicken, cream cheese, butter, and pepper. (Cream cheese needs to be softened.) Place mixture by heaping tablespoons on crescent roll triangle as directed on package. Dip in melted butter then roll in crushed stuffing. Place on cookie sheet. Cook for 30-40 minutes at 350 degrees. Tastes good with chicken gravy over it. Make a gravy from the chicken drippings. Then add 4 cans of cream of chicken soup and 2 pints of sour cream.