2 cups diced, cooked chicken (I boil the chicken for a half hour and then shred it)
3 oz. cream cheese
3/4 cup cream of chicken soup
2 teaspoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 (8oz) pkg crescent rolls
2 tablespoons butter, melted
About 2 cups seasoned crushed croutons (I use Italian bread crumbs)
In a medium bowl, mix chicken, cream cheese, soup, milk, salt and pepper. Separate the crescent rolls so that you have four squares or rectangles; press each flat. Spoon in equal amounts of the chicken mixture into half of each crescent square. Fold the other half and seal tightly by pressing the dough together. Brush the top and bottom of each filled square/rectangle with melted butter and then roll in crushed croutons. Place on ungreased cookie sheet and bake at 350 degrees for 25 minutes. Makes 4 squares/rectangles. ENJOY!
* Note, to lay out the crescents and flatten them I find it best to place a sheet of wax paper down and spray it with cooking spray. This way it will be easier to lift them off to roll them in croutons and put them on the pan.
** To reheat leftovers, heat oven to 350 degrees and cook for about 15-20 minutes, until heated through.