1 (8 oz.) pkg. cream cheese, softened
4 tbsp. melted butter, cooled
4 c. cooked chicken, diced
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 cans Pillsbury crescent rolls (lg. can)
1 (10 3/4 oz.) can cream of chicken soup

Preheat oven to 350 degrees. Blend cream cheese and butter until smooth. Add milk, salt and pepper. Mix well. Stir in chicken.

Separate the 2 cans of rolls into 8 rectangles (not 16). Press the perforations together, they should make squares. spoon 1/2 cup of chicken mixture into the center of each "square" (the two rectangles placed together). Pull up the corners of the square to top of the filling and seal together. Pinch all seams together.

Place on cookie sheet. Bake for 20 minutes or until golden brown. Thin the soup to desired consistency with milk over low heat. Serve on top of the puffs. Serves 4 generously or 8 for lunch!