Mom's Chicken Rolls

2-3oz packages of cream cheese
2 cups cooked cubed chicken
1/8 tsp pepper
1/8 tsp salt
1/4 c onion, minced
4oz can mushrooms chopped
2 cans crescent rolls
1/2-3/4 c butter
2/3 c Pepperidge farm stuffing or bread crumbs
1/2 c finely chopped walnuts (optional)
1 can mushroom soup
1/4 c milk
1 c sour cream

Soften and cream together cream cheese, 1/4 c butter, salt and pepper. Saute onions and mushrooms in buttter and add to the cream cheese mixture and add chicken. Unroll cresecent rolls and seperate. Place 1/4 c filling in each roll. Wrap up and seal edges. Dip in 1/4-1/2 c melted butter. Roll in nuts and bread crumbs. Place on greased cookie sheet. Bake at 350 degrees for 20 minutes. While baking, mix together mushroom soup, milk, and sour cream. Heat till hot and pour over rolls when done.