FILLING
1 1/4 c. diced cooked chicken-(cook chicken w/onion and celery)
3 oz. cream cheese
1/4 c. chives
1/3 c. mushrooms, sautéed or if canned, drain
1 can (8) Crescent rolls

Topping:

1 tbsp. butter
1/3 c. chopped walnuts
1/3 c. seasoned crumbs or stuffing

Dip:

1 can cream chicken soup
1/2 c. stock

Mix the filling together. Place about 1 tablespoon of filling on center of each crescent roll and roll like normal, making sure to seal in the filling.

Topping: after rolling the crescents, dip each one in melted butter and then roll in the walnuts and crumbs.

Follow cooking directions on crescents package.

Dip: Heat soup and stock mixture on stove top. Spoon over cooked crescents.

Submitted by: Jennifer Baldwin