Chicken Roll

• 1 pkg. (8) crescent dinner rolls
• 2 c. chopped, cooked chicken
• 1/2 c. chopped mushrooms
• 1 (3 oz.) pkg. cream cheese
• 1/2 c. sliced water chestnuts
• 1 tsp. lemon pepper
• 2 Tbsp. softened butter
• 3 Tbsp. melted butter
• 1/2 c. Pepperidge Farm seasoned dressing
• 1/2 c. finely chopped pecans
• 1 can cream of mushroom soup
• 1 (8 oz.) carton sour cream

1. Press crescent rolls gently to flatten.
2. Mix chicken, mushrooms, cream cheese, water chestnuts, lemon pepper and 2 tablespoons soft butter.
3. Put approximately 1/4 cup mixture in each roll.
4. Fold to completely cover mixture.
5. Dip rolls in 3 tablespoons melted butter; roll in seasoned dressing mix (crushed fine), then in chopped nuts.
6. Bake 15 to 20 minutes in a 375u0b0 oven until lightly brown.
7. Serve topped with mixture of mushroom soup and sour cream.
8. Yield:
9. 8 servings.

rolls, chicken, mushrooms, cream cheese, water chestnuts, lemon pepper, butter, butter, dressing, pecans, cream of mushroom soup, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773753 (may not work)