1 1/4 c. diced, cooked chicken
1 (3 oz.) pkg. cream cheese
1/4 c. chopped chives
1 tbsp. butter
1/3 c. mushrooms, drained & chopped
1 can crescent rolls
1/4 c. chopped pecans & walnuts
1/3 c. stuffing mix
1 can cream of chicken soup
1/2 can milk

Cream together cheese, butter, chives, chicken and mushrooms. Place this filling on flat crescent rolls. Roll up, pinching ends together.

Dip rolls in additional melted butter. Roll in nut and stuffing mixture. Bake 15 to 20 minutes at 350 degrees on ungreased cookie sheet. Mix together chicken soup and milk. Spoon over rolls. Heat until sauce is hot sauce.