6 chicken breasts, shredded
1 stick butter
1 bunch green onions
2 small cans mushroom pieces, drained
2 (8 oz.) pkg. cream cheese
1 tbsp. garlic powder
3 pkg. crescent rolls

Boil chicken, shred, and set aside.

Melt butter in skillet. Add chopped onions and sauté. Add drained mushrooms. Remove from heat. Add cream cheese and stir until well mixed. Add garlic powder and chicken; mix well. Put in refrigerator to cool.

Press out crescent rolls to about twice original size. Place 2 to 3 tablespoons of mixture in center and roll up. Place on cookie sheet.

Bake at 350°F for 20 to 25 minutes, until golden brown. Serve warm or cold.