4 TBS. butter, softened
2 c. cooked, cubed chicken
1 can mushroom slices
1 package cream cheese, softened
1/2 tsp. pepper
salt to taste
2 (8 count) packages crescent rolls
1 can cream of chicken soup
Poultry seasoning to taste
Combine cream cheese, butter, salt and pepper until smooth. Stir in chicken and mushrooms. Separate rolls in to 16, flatten out. Divide chicken filling into rolls. Roll and tuck ends. Place on a baking sheet, 1 inch apart. Bake at 375 for 20 minutes. (Can also roll in seasoned bread crumbs before baking if desired). Top with gravy.
For gravy, mix cream of chicken soup and broth until desired consistency.