1 cooked chicken, cubed
8 oz. cream cheese with chives
1 sm. can mushrooms (opt.)
1 pkg. crescent rolls

Combine cubed chicken, cream cheese and mushrooms and form into balls. Wrap these balls in the crescent rolls that you have unfolded and stretched into the largest you can. Wrap so they are completely covered. Roll in melted butter and then roll in crushed corn flakes. Bake at 350 degrees for 20 minutes or until golden brown. Combine 1 cup sour cream, 1 can cream of chicken soup and enough milk to make a smooth sauce. Heat sauce and pour over chicken rolls and serve.