Chicken A La Croissant

By: Linnea Stevens

½ c. crushed herb-seasoned croutons
½ c. finely chopped nuts
3 oz. cream cheese, softened
2 T. butter, softened
½ t. lemon pepper
1 c. chicken or turkey, cooked and cubed
⅓ c. chopped mushrooms
1 can croissant rolls, spread out and separate.

Directions:
Combine the crushed croutons and nuts together and set them aside. In a separate bowl combine the cream cheese, butter and lemon pepper. Add in the chicken or turkey and the mushrooms. Separate and roll out the croissant rolls. Put a dab of the cream cheese mixture filling on each croissant. Roll up the croissant and seal it around the filling. Dip the filled and sealed croissant in melted butter, then into the crouton crumb mixture and place it on an ungreased cookie sheet.
Bake at 375° for 15 - 20 minutes.
Serve it with chicken gravy or cream of chicken soup.