Chicken Crescents

INGREDIENTS:

¾ cup dry herb-seasoned stuffing

½ cup finely chopped pcans or walnuts

2 (3 oz.) packages cream cheese, softened

4 tbs. butter, softened

1/8 tsp. pepper

2 C. diced cooked chicken

1 tbs. chopped green onion

1 tbs. minced fresh parsley

2/3 c. chopped mushrooms

2 (8 oz.) can refrigerated crescent rolls

3 tbs. butter, melted

1 (10 ¾ oz) can cream of chicken soup

½ c. sour cream

DIRECTIONS:

Crush seasoned stuffing and mix with nuts; set aside. In a large bowl mix together cream cheese, the 4 tbs. softened butter, and pepper. Add chicken, green onions, parsely, and mushrooms. Set aside. Separate crescent rolls to form 8 rectangles; press seams securely. Place ½ c. of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely. Dip each roll into melted butter and then roll into stuffing mixture. Place on a greased baking sheet. Bake at 400 for 20 minutes. Serve with a sauce made by warming cream of chicken soup with sour cream and stirring until well incorporated. Makes 8 servings.