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2 c. chicken breast (4 lb.),
cooked and cut in small
6 to 8 oz. cream cheese
4 tsp. margarine
1/2 tsp. pepper
1/4 c. sliced mushrooms
2 pkg. crescent rolls
bread crumbs (Italian seasoned
are very good)

Soften and cream together cream cheese and margarine.
Gently mix together the chicken, cream cheese and margarine and
add mushrooms. Open crescent rolls. Separate carefully. Put
a spoonful of mixture on each roll and seal edges.
Melt 1/4 cup of butter, roll the roll-up in butter, then
in the bread crumbs. Place on ungreased cookie sheet and bake
at 350 degrees for 20 minutes.
For a gravy, add chicken broth to a can of cream of
chicken soup. Blend well. Serves 8 to 12.

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