Chicken Rolls

8 oz box of Cream Cheese
1/4 cup butter, softened (but not too soft!)
1/2 cup melted butter
1/8 tsp black pepper
2 cups cooked cubed chicken breasts
4 oz can mushrooms (optional)
2 cans Pillsbury crescent rolls
2/3 cups seasoned stuffing crumbs (crushed well - I put them in a ziplock bag and use a rolling pin)

Cream the cheese, 1/4 cup butter and pepper. Stir in chicken & mushrooms. Roll out the crescent rolls slightly. Place a large spoonful of chicken mix on wide end of the roll & roll up. Dip each roll in melted butter and then roll in crushed stuffing mix. Bake at 325 for 25 minutes.

Sauce: 1 can cream of chicken soup thinned slightly with milk. Heat and add 1/2 cup sour cream. Heat again. (Or we've done it without the sauce and with bbq sauce or just sour cream as a topping and it's yummy too. Gravy would probably be good too maybe.)

Note: Mike doesn't like stuffing very much and so I've done it where I just roll it in the butter and without the stuffing and it's yummy that way too!