Mix together
2/3 cup pepperidge farm Herb Seasonal Stuffing, crushed (I used Stove Top Chicken Stuffing and it worked just as well)
1/2 cup nuts (optional)
Cream together
2 (3 oz) pkg. cream cheese with chives
4 T. soft butter
1/8 t. pepper
Add
2/3 cup cubed chicken
2/3 cup mushrooms stems and peices
2 cans crescent tolls
6 T. butter melted
Spread rolls out, put 1/4 cup chicken mixture into each roll. Roll small end, tuck and seal like a pillow. Dip in butter thin roll in stuffing mix. Place on ungreased cookie sheet.
Bake 375 for 15-20 min
Serve with cream of chicken soup
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