3 c. cooked chicken, cut in sm. pieces
1 (3 oz.) pkg. cream cheese, softened
1 1/2 c. crouton crumbs
1 (4 oz.) can sliced mushrooms (optional)
8 crescent dinner rolls
1 can cream of chicken soup and 1/2 can water
1/2 stick butter, melted
Salt & pepper to taste

Combine chicken, mushrooms and cream cheese. Season and set aside. Roll out crescent rolls, put a little of the chicken mixture in each roll. Roll up, pinch all holes closed. Roll each chicken roll in butter and then the crouton crumbs. Bake at 350 degrees for 20 minutes. Heat soup and serve over baked rolls.