Preheat the oven to 375 degrees. Cook the Chicken with your preferred method, shred, and set aside.
In a bowl, combine the softened cream cheese, softened butter, mushrooms, lemon pepper seasoning, and chives. Add the shredded chicken and mix well to combine.
Put the croutons in a sealed plastic baggie and use a rolling pin to crush them into crumbs. Do not use a food processor for this step as the croutons become sticky when done with that method. Add the walnuts to the crouton mixture in a shallow bowl or turn out in a pile on a clean work surface.
Making The Rolls
Separate the crescent rolls into 8 triangles. Spoon around two tablespoons of the filling mixture on the wide end of the crescent and roll it up. Fold down the outside pieces to seal it. Dip each roll in melted butter, then immediately roll the top of the crescent in the crumb top.
Place the rolls on a cookie sheet a few inches apart and bake them until the crescents become golden-brown, usually about 12 minutes.
These are wonderful plain, but can also be drizzled with chicken gravy. Great sides for them are mashed or baked potatoes, seasoned green beans, or cooked carrots with salt and pepper.