2 cans Pillsbury crescent rolls
1 (3 oz.) Philadelphia cream cheese
1 (3 oz. Philadelphia cream cheese with chives
butter
Crushed croutons
4 c. cooked diced chicken
Milk

Blend 2 (3 ounce) softened Philadelphia cream cheese and 4 tablespoons butter until smooth. Add 4 tablespoons milk, 2 teaspoons chives or onion and 1/2 teaspoon salt and 4 cups cooked cubed chicken. Mix well. Separate crescent rolls into 8 rectangles, spoon chicken mixture into center, pull corners together. Roll 4 corners of dough to center and seal. Brush melted butter over and dip in crushed seasoned croutons. Bake on cookie sheet for 15 to 20 minutes at 350 degrees until golden brown. Makes 8 squares.