1 pkg. (8 oz.) cream cheese, softened
6 tbsp. butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped onion
2 cans refrigerated crescent rolls
2 c. cooked, cubed chicken (4 breasts)
2 tbsp. milk
1 tbsp. chopped celery
3/4 c. seasoned croutons (crushed after measuring)

Blend together cream cheese and 3 tablespoons butter. Mix together with chicken, salt, pepper, milk, onion, and celery. Separate the crescent rolls into 16 triangles. Put 1/4 cup chicken mixture onto each roll. Start at wide end and roll as you would a crescent roll, sealing filling inside.

Brush with melted butter and roll in crouton crumbs. Place on cookie sheet and bake at 350 degrees for 15-18 minutes. Top with sauce to serve.

SAUCE:

1 can cream of chicken soup
8 oz. sour cream

Mix together in sauce pan and heat through. If too thick, add a little milk. Serve over roll ups.