1 (8 oz.) pkg. cream cheese, softened
4 tbsp. butter, melted
4 c. cubed chicken
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 cans crescent rolls
Seasoned bread crumbs
1 (10 3/4 oz.) can chicken mushroom soup
1/3 soup can milk

Combine cream cheese, butter, chicken, milk, salt and pepper. Mix well. Separate 2 cans of crescent rolls into 8 rectangles. Press perforations to seal. Spoon 1/2 cup chicken mixture into each rectangle. Pull 4 corners to the top of filling and twist firmly. Seal the corners. Place on 2 ungreased cookie sheets and brush with melted butter. Sprinkle with seasoned bread crumbs. Bake 20 to 30 minutes at 350 degrees until golden brown. Combine soup and milk to make a sauce which is poured over the squares when served. Serves 8.