1 (8 oz.) cream cheese, softened
5 tbsp. butter, melted (reserve 1 tbsp.)
4 c. chicken or turkey, cooked and cubed
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. onion, chopped
2 (8 oz.) cans Pillsbury crescent rolls
3/4 c. seasoned croutons, crushed
1 (10 3/4 oz.) can cream of chicken soup

Make sauce of soup, thinned to desired consistency with milk. Preheat oven to 350 degrees. Blend cream cheese and 4 tablespoons butter until smooth. Add the chicken, milk, salt, pepper and onions. Mix well. Separate rolls into 8 rectangles (not 16) and firmly press perforations into seal. Spoon 1/2 cup chicken mixture into center of each rectangle. Pull the 4 corners of dough to top center of filling. Twist firmly together, then pinch seams to seal. Place square on two ungreased cookie sheets or one large. Brush each one with remaining butter. Sprinkle with crushed crouton crumbs. Bake 20 to 30 minutes or until golden brown. Warm the cream soup sauce, and serve over the top. Serves 8 for lunch. Can add shredded cheese to the chicken mixture.