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1 (3 ounce) package cream cheese
⅛ teaspoon pepper
1 (4 ounce) can of mushrooms
2 cups cooked & cubed chicken
2 cans crescent rolls
¼ cup melted butter (optional)
Pepperidge Farm seasoned stuffing (optional)
Boil chicken & cube. (I've found it easier to cube while it is frozen.) Mix cream cheese, pepper, mushrooms, & chicken. Unroll crescent rolls & press 2 together. Place a spoonful of mixture in center of each crescent roll & roll up. Dip filled Rolls in melted butter, roll in Pepperidge Farm seasoned stuffing. Bake at 350˚F for 11-13 minutes. Serve with "Gravy for Chicken Rolls". Makes 8 rolls.
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