• 1 fryer chicken
• 8 oz. cream cheese
• 2 T. butter
• Mushrooms, fresh or canned (optional)
• Salt and pepper
• 1/2 c. chicken broth
• 2 tubes crescent rolls
• Cream of chicken soup
• 1/2 c. milk

1. Boil fryer in seasoned water for about 30 minutes, or until tender.
2. Cool and remove from bone and break or cut into chunks.
3. Sauté mushrooms in butter in large frying pan.
4. Add chicken chunks, cream cheese, salt and pepper (to taste), and chicken broth.
5. Mix in frying pan 3 - 5 minutes, until well mixed and heated through.
6. Fill each crescent roll with mixture and bake as directed on can of rolls (usually about 375° for 13-15 minutes).
7. Before serving, top with heated soup diluted with 1/2 cup of milk.

(Makes 16 rolls)

NOTE: You can make up chicken mixture ahead of time and refrigerate. Then put cold mixture in rolls and bake.