4 chicken breasts
2 tbsp. melted butter
8 oz. cream cheese, at room temperature
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. evaporated milk
1 tbsp. minced onion
8 oz. crescent rolls

Simmer chicken breasts until tender. Remove from bones and cut into small pieces. Blend cream cheese with butter until smooth. Add chicken, salt, pepper, evaporated milk and onion. Mix well.

Separate rolls into triangles. Place a spoonful of chicken mixture onto center of each triangle and pinch edges together to seal. Place on ungreased cookie sheet. Bake for 20 minutes or until brown. May eat as is or serve with a sauce of cream of chicken soup plus 1/4 cup of milk heated to form gravy.