2 (3 oz.) pkgs. cream cheese with chives
1/4 c. butter, melted
1/8 tsp. pepper
2 c. chicken, cooked & cubed
1 (4 oz.) can mushrooms
2 pkgs. refrigerator crescent rolls (8 in pkg.)

Mix cheese, butter, pepper, chicken and mushrooms together. Spoon about 1/4 cup mixture onto center of each crescent roll. Seal edges. Dip in melted butter and roll in crumb mixture made of 1/4 cup chopped walnuts and 1 cup seasoned bread crumbs, chopped finely. Bake on cookie sheet for 30 minutes at 325 degrees, or until light brown. Serve with sauce.

CHICKEN ROLL UP SAUCE:

2 cans cream of chicken soup
1 can milk