6 oz. cream cheese
4 Tbsp. melted butter
3 c. cooked chicken, cut in small pieces
small can mushrooms, drained (2/3 cup)
1 sm. onion, diced finely
2 stalks celery, diced
2 pkgs. refrigerated crescent rolls
dried bread crumbs
1 can cream of chicken soup
1 cup chicken broth
Soften cream cheese and add melted butter. Set aside. Combine chicken, mushrooms, onion, and celery. Add to cream cheese and butter. Roll out crescent rolls into thin triangles. Place 1/4 c. filling onto each. tuck in edges and roll up. Dip each into bread crumbs to coat. Bake at 375 degrees for 12-15 min.
Meanwhile, make sauce by heating soup and broth together in saucepan. Serve roll-ups with sauce on top.