Chicken Rolls

Another family favorite and a recipe that Devin won the iron chef competition at McMurray University.

1 (8oz.) pkg. cream cheese

2 cups cubed cooked chicken (I usually boil and debone one, Devin used a rotisserie cooked one)

2 cans refrigerator crescent rolls

dash of pepper
1/2 cup margarine
3/4 cup seasoned bread crumbs
1/2 cup finely chopped nuts
Sauce: 1 can cream of mushroom soup with one can of milk

In a bowl, blend cream cheese and fold in chicken with a generous dash of pepper. Roll out the rolls and place about 1/4 cup mixture on each roll and roll lup, pinching the edges together. Melt 1/2 cup margarine and roll the bundle in it. Combine crumb mixture with chopped nuts and coat chicken rolls. Place on un-greased cookie sheet. Bake at 350 for 15 to 20 minutes. Serve with sauce. Makes 16 rolls.