Chicken Puffs

1 (8 oz.) pkg. cream cheese
1/4 c. softened butter or margarine
1/2 tsp garlic salt
1/4 tsp pepper
2 chicken breast, cooked and diced or shredded
2 can refrigerator crescent rolls
1/2 stick melted margarine or butter
~2 cups bread crumbs
1 pt. sour cream
1 can cream of chicken soup
1 can mushrooms (optional)
1 can water chestnuts (optional)

Cream together cream cheese, 1/4 cup soft butter, mushrooms or water chestnuts, garlic salt & pepper. Add chicken to creamed mixture. Separate crescent rolls. Place a spoonful of chicken filling in the middle of each roll and roll crescents until all sides are sealed. Dip each "puff" into melted butter and then roll in cornflakes. Bake at 350 for 20-25 minutes until golden brown.

Mix cream of chicken soup and sour cream in saucepan and heat. Add milk to thin if desired. Serve over chicken puffs. Serves 6-8