Cream Cheese Chicken Rolls

Cream Cheese Chicken rolls (16)

2 pkg. cream cheese w/chives (3 oz)

1/8 tsp. pepper

1 4oz. can mushrooms, chopped

½ cup finely chopped walnuts

¾ cup seasoned stuffing mix

2 cups chopped chicken (4 large breasts)

2 can crescent rolls (8 to a pkg)

½ cup melted butter (1/4 cup?)

2 cans condensed chicken broth

cream cheese, butter, and pepper.  Fold in chicken and mushrooms.  Roll out crescent rolls.  Place ¼ cup chicken mixture in each roll.  Roll up and seal.  Dip it in melted butter and roll in nuts and stuffing.  Bake at 375 for 20 minutes.  Serve with chicken or mushroom gravy.  Makes 16 rolls.

Eileens:  6 cups breasts, 8 oz. cream cheese, ¼ cup butter.  375 for 30 minutes

Gravy:  Boil chicken until done.  Reserve broth; add 2 cans condensed chicken broth and carrots, celery and onion; simmer while you make rolls.  Melt butter in a pan; add flour and simmer; add broth all at once and season.