Chicken Crescents

Use the left over sauce as gravy for mashed potatoes. It worked out great.

• 3 oz cream cheese, softened
• 1 dash pepper
• 1 c diced cooked chicken
• 1 green onion, chopped
• 2 tsp Parsley, minced
  
• 1/4 c finely chopped pecans or walnuts
• 3 Tbs butter, softened
• 1 (8 oz) can refrigerated crescent rolls

Sauce:

• 1 can cream of chicken soup
• 1/2 c sour cream

1. In medium bowl, mix cream cheese, softened butter, pepper, chicken, green onions, parsley, and chopped nuts.
2. Separate crescent rolls. Place a large spoon full of the mixture in the center of crescent roll and roll, pinching the edges to seal.
3. Place on a greased baking sheet.
4. Bake at 400 F for 15-20 minutes.
5. Mix together cream of chicken soup and sour cream. Warm in saucepan. Pour over crescent rolls.