8 oz. cream cheese
1/4 c. butter, melted
4 c. cubed chicken, cooked
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped onion
2 tbsp. chopped pimento
1/4 c. milk
2 cans crescent rolls

Blend cheese and butter. Stir in rest except biscuits. Form crust with crescent rolls in bundt pan. Spoon in chicken mixture. Place more crescent rolls on top and seal all edges. Bake at 350 degrees for 40-50 minutes. Cool 10 minutes. Invert onto serving platter. Serve with sauce.

SAUCE:

1 can cream of celery soup
1 tbsp. chopped parsley
1/3 c. milk

Heat.