2 c. cooked cubed chicken
3 oz. pkg. cream cheese
2 tbsp. butter
2 tbsp. milk
1 tbsp. chives (diced onion)
1 tbsp. parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
1 roll crescent rolls

Blend cream cheese and butter until smooth. Add milk and all dry ingredients, blend well. Add to chicken. Separate crescent rolls, press out perforations and cut each piece in three (making 6 medium squares) or two (making 4 large squares). Spoon chicken mixture onto each, pull sides up to cover chicken. Brush with melted butter, if you like. Sprinkle with seasoned croutons on top. Bake at 350 degrees for 20 to 25 minutes until lightly brown. Serve with sauce of Cream of Celery Soup diluted with 1/4 cup of milk.