2/3 cup diced cooked chicken 2 cans crescent rolls
2 (3 oz) packages cream cheese
2/3 cup herb flavored stuffing
4 tablespoons margarine
1 teaspoon chopped chives
1 can mushrooms, drained (save liquid)
Cooked rice for the side.
Cream cheese and margarine together. Add mushrooms, 1/8 teaspoon pepper, and chives. Add chicken. Roll crescent rolls thinner (square shape). Add filling on rolls—fold like pillows—seal and dip in 6 tablespoons melted butter then coat with stuffing. Bake on ungreased cookie sheet in 375 degree oven for 15-20 minutes. Make gravy with reserved mushroom liquid and a can of cream of mushroom soup.
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