4 or 5 chicken breasts
1 (8 oz.) pkg. Lite Phildelphia cream cheese
2 pkgs. of 8 crescent rolls
1 (10 oz.) can cream of mushroom soup
1 1/4 c. water

Cook the chicken breasts, discard bones and skin. Reserve the skimmed 1 cup water for optional future use, or freeze.

Cut chicken meat into small pieces mix well with the cream cheese. Carefully place mixture on a triangle of roll. Seal well with another triangle.

Bake on ungreased cookie sheet at 350 degrees until nicely browned, approximately 12 minutes.

To serve, pour over each chicken roll and heated mixture of the soup and 1/4 cup broth water. Yield: 8 fold ups.