Chicken Rolls

1  8-oz. package cream cheese 4 cups cooked cubed chicken
¼  cup butter, softened           (about 5-6 breasts)
⅛ tsp. pepper                                 1 4-oz. can mushrooms (stems and pieces)
2 cans crescent rolls                   1 cup bread crumbs
½ cup melted butter or marg.

Cream together cream cheese, butter and pepper, fold in chicken and mushrooms.  Roll out rolls, place ¼ cup mixture in each. Seal edges by pinching together.  Dip into melted butter and roll in bread crumbs. Bake on ungreased cookie sheet at 325 for 30-40 minutes. Top with gravy.

Gravy – 2 cans cream of chicken soup and ½  can of milk per can. Heat until desired temperature or make your own gravy from chicken broth.

Serve with mashed potatoes.

* For freezing, prepare chicken rolls without gravy, let cool, and freeze.  Can be warmed in microwave for a quick meal!