Chicken Pillows

From Mom.

Pillows:

1/3 C crushed herb seasoned croutons or bread stuffing

1 (3 oz.) Package cream cheese

2 T butter or margarine, softened

½ tsp lemon pepper seasoning

1 to 2 (5 oz.) Cans boned chicken drained or 1 C cubed (cooked) drained chicken

1/3 C (2 oz. can) drained mushroom stems and pieces

1 (8 oz.) Can pillsbury refrigerated quick crescent dinner rolls

3 T butter or margarine, melted

pecans, chopped

t    In small bowl, combine croutons and pecans.  Set aside.

t    In medium bowl, combine cream cheese, 2 T butter and seasoning–mix well.

t    Stir in mushroom and chicken–set aside.

t    Separate crescent dough into 8 triangles, spread each with about 1/4 C chicken mixture. 

t    Roll each up starting at shortest side or triangle and roll to opposite point.

t    Tuck sides and point under to seal completely

t    Dip rolls in melted butter; coat with crumb/nut mixture

t    Place on ungreased cookie sheet

t    Bake at 375 for 15 to 20 minutes, until golden brown

t    Serve with sauce

Sauce for Chicken Pillows:

1 can cream of chicken soup

½ can broth

½ pint sour cream

t    Mix soup and broth

t    heat

t    add sour cream and serve over chicken pillows and potatoes