4 chicken breasts or tenders
2 tbsp. melted butter
8 oz. cream cheese
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. minced onions
8 oz. can of Pillsbury refrigerated quick crescent rolls or 1 can of biscuits, one for top and one for bottom flatten

Stew chicken breasts. After cooking cut into small pieces. Blend cream cheese with butter until smooth. Add chicken, salt, pepper, milk and onion. Mix well. Separate rolls into triangle and pinch ends together to seal. If using biscuits flatten place chicken put another on top and seal around biscuits.

Place on ungreased cookie sheet and bake at 350 degrees for 20 minutes or until golden brown. Serve with sauce of cream of chicken soup plus 1/4 cup milk heated to form gravy.