Chicken Crescents

Preheat oven to 375. Combine the stuffing and walnuts. Combine the softened cream cheese, butter, half of the mushrooms if using, seasoning, chicken and chives. Unroll the package of crescent rolls, but keep the triangles together so it’s a rectangle. You may have to use a rolling pin or your hands to seam together the edges and to make it large enough for the chicken stuffing. Flatten the square pastry and spread the chicken mixture on the one side of the pastry rectangle. Roll up and seal, using either your hands or a fork. Dip the square pastry into melted butter and roll into breadcrumbs mixture. Place into a shallow glass baking dish sprayed with Pam cooking spray. Bake at 375 degrees for approximately 30 minutes until light golden. You want the pastry to be done, but not crispy and dry. 

For dinner, I serve this with Uncle Ben’s Long Grain & Wild Rice that comes in a box.  It’s super fast and delicious with it. Serves 4. (I always double or triple this recipe to freeze. You can freeze the unbaked squares, and pull out anytime to bake for 10-15 minutes each. You may also freeze or refrigerate the cooked squares.)